PizzaLogic: Artisan Dough Calculator
Bar/Tavern Style Dough Recipe
Bar/tavern style pizza dough calculator for thin, crispy pan pizza. Classic tavern-style with 55% hydration, perfect for New England bar pizza tradition.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Bar/Tavern pizza dough. Simply adjust the parameters below to customize the recipe for your needs.
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
462 grams
Water
277 grams
Salt
11.6 grams
Yeast
0.5 grams
Oil
9.2 grams
Preparation
1
Mix & Autolyse: Combine 462g flour and 277g water at 86F. Mix until no dry flour remains, then cover and rest for 20 minutes.
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 & Oil: Sprinkle 0.50g yeast and 12g salt over the dough, then add 9g oil. Mix by hand (6-8 minutes) until dough is fully developed, smooth and shiny.Pro Tip: This stiff dough is very difficult to mix by hand. A food processor or stand mixer is highly recommended.
Fermentation
3
Bulk Rise: Cover and let rise at room temperature for 6 hours. Allow the dough to relax. Dough should increase ~50%% in size.
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
Cold Ferment: Place dough balls in lightly oiled containers or on a lightly oiled tray. Cover tightly and refrigerate for 1 day.Cold fermentation develops flavor and makes the dough easier to work with. Each ball should have room to expand slightly.
6
Warm Up Before Baking: Remove dough from refrigerator 1-2 hours before baking to take the chill off. Let rest at room temperature, covered.Cold dough is harder to stretch. Bringing it to room temperature makes shaping easier and improves oven spring.
Baking
7
Preheat: Preheat oven to 500-525F (260-275C). No need to preheat the pan.
8
Shape: Press dough into a well-oiled 12-inch nonstick deep-dish pan or 10-inch seasoned skillet. Stretch to edges, creating a thin, even layer. The dough should be crisp and classic bar-style.
9
Add Toppings: Add sauce sparingly (bar pizza uses less sauce), then cheese and toppings.Bar pizza tradition: sauce goes under the cheese, and toppings are kept minimal.
10
Bake: Bake for 6-8 minutes until the bottom is crispy and golden, and cheese is bubbly with light browning.The thin crust should be crispy throughout. Check the bottom by lifting an edge with a spatula.
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