Pizza Dough Calculators

So ditch the guesswork and get ready to rule the realm of rise. With this magic tool, even kitchen rookies can whip up restaurant-worthy dough that’s bursting with bubbly goodness. Impress your friends, conquer cravings, and finally master the art of the perfect homemade pizza. It’s time to knead your way out of the recipe rut and embrace the effortless, airy bliss of no-knead nirvana. Let the dough-lightenment begin!

The calculator below is good for no-knead and basic pizza dough.

[(230-260g/8-9 oz. balls) (9-12 in./22-30cm pizzas)]
[(330-360g/12-13 oz. balls) (13-15 in./33-38cm pizzas)]
[(450-500g/16-18 oz. balls) (16-18 in./40-45cm pizzas)]
[(900-1000g/30-32 oz. balls) (20-24 in./50-60cm pizzas)]
[(1800-2000g/60-62 oz. balls) (28-32 in./70-80 cm pizzas)]
C F
(Baker's Math) [high (>62.5%) = wet; low [recommended] (55.5-62.5%) = dry]
(Baker's Math) (1-3% recommended, salt slows fermentation, tightens gluten, and enhances flavor)
(Total Hours)

Poolish Pizza Dough Calculator

Calling all pizzaiolos (and wannabes)!

Ever stared at a mountain of flour, yeast, and water, wondering if you’ve got the magic touch to whip up a poolish pizza dough that’s worthy of Naples itself? 🇮🇹

Been there, sprinkled flour on that. (It gets everywhere, doesn’t it?)

But fear not, dough-slinging friends! Today, we’re ditching the guesswork and embracing the pizza power of precise proportions. Introducing the Poolish Pizza Dough Calculator, your new secret weapon for crafting crusts that are crisp on the bottom, pillowy on the inside, and bursting with flavor in every single bite.

Forget the late-night Googling and messy math. This little calculator is your one-stop shop for nailing poolish perfection, every. single. time. No more soggy bottoms, dry crumbles, or dough disasters. Just flawless, foldable, finger-licking-good pizza perfection, ready to be adorned with your favorite toppings.

So, whether you’re a seasoned pizzaiolo or just starting your sourdough starter, grab your apron, dust off your rolling pin, and get ready to unleash your inner pizzaiolo maestro! ‍♀️

This calculator will be your guide, your cheerleader, and your dough-mestic bliss assistant (because who needs more kitchen stress, right?). So let’s dive in, explore the secrets of poolish pizza dough, and bake up some serious magic in your own kitchen! ✨

Ready to ditch the dough doubts and dominate the dough game? Let’s get calculatin’!

Before we dive into dough-licious calculations, let’s make sure we’re all on the same, perfectly-kneaded page:

Our trusty pizza calculator is ready to work its magic, but it needs a little love from you first. ✨ Each field needs a number, even if it’s a zero. Think of it like building your dream pizza—every topping counts!

Once you’ve filled in all those fields like a pro, I’ll have some extra instructions waiting for you below the calculator. We’ll make sure you have everything you need to create a pizza masterpiece!

Number and Size of Pizzas

Poolish Ingredients

Dough Ingredients

Screenshot of the calculator with inputs.

First, you dreamt of three glorious dough balls (300g each!), light and fluffy thanks to 70% hydration. You knew a touch of salt (1.5%) would bring out the flavors, and a 30% poolish boost would add depth and deliciousness. Your secret weapon? 0.2% instant yeast, ready to work its doughy wonders.

Next, you whispered to the poolish gods: 30g flour, 30g water (a perfect 1:1 ratio for 100% poolish), and a pinch of that 0.2% instant yeast. They listened, bubbling with anticipation.

Finally, the grand finale! 70g flour (70% + 30% poolish = 100% dough magic), 42g water (the calculator played a little hydration hide-and-seek), 1.5g salt, and a 0 for oil (you can some if you desire). 0% instant yeast here – the poolish takes center stage!

And then, you did it! You hit Calculate, and your poolish pizza dough recipe was born, ready to transform into crispy-edged, chewy-centered masterpieces. So grab your rolling pin, put on your pizzaiolo apron, and get ready to bake up some dough-lightful dreams!

Remember, this is just your recipe’s story. Feel free to adjust, experiment, and make it your own! Happy pizza-making!

This is my poolish pizza dough that I made using this calculator.

Share your doughy creation with me – pictures, stories, the whole shebang! I’m all ears (or should I say, taste buds?) for your pizza-making adventures. Let’s celebrate your culinary triumph together!

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