PizzaLogic: Artisan Pizza Dough Calculator
Advanced Pizza Dough Calculator
Take full control of your pizza dough recipe with our advanced calculator. Customize hydration levels, fermentation schedules, flour types, yeast amounts, and baker's percentages to create your perfect dough.
Whether you're developing a signature recipe, experimenting with high-hydration doughs, or fine-tuning fermentation timing for your schedule, this advanced tool gives you precise measurements and detailed preparation instructions.
Use Advanced for pre-ferments & granular settings
Choose Your Style
Easy Same Day
Quick 6hr, family-friendly
Neapolitan
Soft, charred, classic
Modern Neapolitan (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.
Want more control?
Advanced mode lets you fine-tune fermentation time, temperature, and add pre-ferments like poolish or biga. Try Advanced Mode →
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Quick Presets
Dough Parameters
Dough Composition
Unavailable while a preferment is selected.
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% hyd
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Recipe scales up so you can save this much aside for the next batch.
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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.
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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 that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
A calibrated formula based on fermentation time and temperature that calculates the minimum effective yeast for your schedule. Most online recipes use far more yeast than necessary - enough to guarantee a rise, but at the cost of flavor and browning. Excess yeast consumes sugars faster than the flour's enzymes can produce them, leaving less behind for Maillard browning and flavor development. Less yeast, precisely calculated, gives you better color, more complex flavor, and a more open crumb. Learn more in the complete guide to proofing
3
Temperature Factor
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
Yeast activity roughly doubles every 15°F (8°C). Cold fermentation (40°F) slows activity to ~5% of room-temperature speed - a dough that would overproof in 6 hours at room temp can develop flavor for days in the fridge. This is why cold ferment recipes actually require more yeast than same-day doughs, not less. The extended time doesn't fully compensate for the dramatic slowdown.
4
Sourdough Adjustments
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
Starter flour and water are subtracted from main dough totals. Starter amounts are calculated so your sourdough ferments on the same schedule as the time you've set - no guesswork on how much starter to use.
5
Climate & Altitude
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
Dry climates add +2% hydration; humid climates use -2%. Altitude applies a continuous yeast reduction — lower atmospheric pressure lets yeast ferment faster, so less is needed. The reduction scales smoothly with elevation and flows through every yeast line in the recipe (main dough, biga, poolish, and the levain seed starter). At sea level there is no adjustment.
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.
7
Water Temperature (DDT)
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
The suggested water temperature comes from the 3-factor Desired Dough Temperature (DDT) formula, which accounts for room temperature, flour temperature, mixer friction, and autolyse cooling to land your final dough at the target. The baseline target is 76°F (24°C). In cold kitchens (rooms below 64°F / 18°C) the target eases down — all the way to a 72°F (22°C) floor at 60°F and below — because cooler kitchens do better with a slightly cooler dough target, which also keeps the suggested water comfortably warm. The active target is shown inline next to the suggested water temperature in the preparation steps for every recipe.
Flour
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Water
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Salt
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Yeast
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