PizzaLogic: Artisan Dough Calculator
PizzaLogic is a pizza dough hydration calculator that generates precise recipe measurements for authentic artisan pizza at home.
Create your perfect pizza dough recipe with baker's percentages, scientifically-calibrated fermentation timing, temperature-adjusted yeast formulas, and preparation and cooking instructions.
Use Advanced for sourdough, biga, poolish & more
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Canotto
Puffy rim, high hydration
New York
Foldable, crispy, with oil
Detroit
Thick, airy, pan-baked
Sicilian
Thick, fluffy, focaccia-style
Bar/Tavern
Thin, crisp, buttery edge
Chicago Deep Dish
Thick, buttery, deep-pan
How Many Pizzas?
Common sizes: 8×10" (Lloyd), 10×14" (Detroit), 13×18" (half sheet)
When Do You Want to Bake?
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
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Quick Presets
Dough Parameters
Dough Composition
Fermentation Schedule
Time and temperature are ingredients just as much as flour and water - they fundamentally transform flavor complexity, texture, and digestibility. Longer, colder fermentation yields deeper flavor and superior structure. Learn more in the complete guide to cold fermentation.
°F
°C
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Ingredient Amounts & Preparation Instructions
About These Calculations
How PizzaLogic Calculates Your Recipe
1
Baker's Percentages
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
All ingredients are calculated as a percentage of total flour weight. For example, 65% hydration means 65g of water per 100g of flour.
2
Yeast Calculation
A calibrated formula based on fermentation time and temperature. Longer, colder ferments use less yeast (baseline: 0.094% IDY for 8-hour room temp rise).
A calibrated formula based on fermentation time and temperature. Longer, colder ferments use less yeast (baseline: 0.094% IDY for 8-hour room temp rise).
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% speed, allowing longer flavor development.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% speed, allowing longer flavor development.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated to match commercial yeast timing.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated to match commercial yeast timing.
5
Climate & Altitude
Dry climates add +2% water; humid climates use -2%. Above 3,000 ft, yeast is reduced 20% to prevent over-proofing.
Dry climates add +2% water; humid climates use -2%. Above 3,000 ft, yeast is reduced 20% to prevent over-proofing.
6
Salt Inhibition
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Salt above 3.5% slows fermentation by ~10% due to osmotic stress on yeast cells.
Flour
679 grams
Water
421 grams
Salt
20.4 grams
Yeast
0.85 grams
~1/4 teaspoon
Preparation
1
Mix & Autolyse: Combine 679g flour and 421g water at 86F. Mix until no dry flour remains, then cover and rest for 15-20 minutes.Italian 00 flour hydrates quickly.
What is Autolyse?: Autolyse is a resting period where flour fully hydrates and gluten begins to develop naturally before salt or yeast are added. This improves dough extensibility and makes it easier to work with.
2
Add Yeast & Salt: Sprinkle 0.85g (~1/4 teaspoon) yeast and 20g salt over the dough. Mix by hand (3-4 minutes) until just combined.
Fermentation
3
Stretch & Folds: Cover the dough and perform 3-4 stretch-and-folds over the first 1-2 hours (every 30 minutes). The dough should become smoother and stronger with each fold.Stretch & fold: With wet hands, grab one side, stretch up, fold over. Rotate 90° and repeat 4 times. ▶️ Watch video tutorial
4
Divide Dough: Divide the dough into 4 equal pieces. Gently shape each piece into a smooth ball by folding the edges underneath and rolling with cupped hands.Use a kitchen scale for accuracy. Avoid adding extra flour—keep hands slightly damp if dough is sticky. ▶️ Watch video tutorial
5
Ball Fermentation: Place the dough balls in lightly oiled containers or on a lightly oiled tray, spacing them apart. Cover and let rise at room temperature for 4 hours. The balls should roughly double in size and feel puffy and airy.The dough is ready when it springs back slowly when poked. If it springs back quickly, it needs more time. If it doesn't spring back at all, it may be over-proofed.
Baking
6
Prep Your Ooni/Gas Oven: Let the stone heat for 15-20 minutes until it reaches 700-850F (370-450C).Turn the flame to low just before launching to prevent burning the top before the bottom cooks. Turn back up once launched.
7
Shape & Top: Gently press from center outward, leaving a puffy edge (cornicione). Stretch by draping over your knuckles. Keep it thin in the center. Add sauce, cheese, and toppings. Keep toppings minimal - high heat cooks fast and excess moisture causes sogginess.Work quickly - dough can stick to the peel if it sits too long. Build your pizza on the peel.
8
Launch & Bake: Turn flame to low, launch pizza onto the stone, then turn flame back to high. Bake for 60-90 seconds.Use a metal peel to rotate every 15-20 seconds for even cooking. Watch for leopard spotting on the crust - that's the goal!
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