PizzaLogic: Artisan Dough Calculator
Canotto Pizza Dough Recipe
Canotto pizza dough calculator with massive puffy rim. High 72% hydration for maximum crust volume and trending contemporary Neapolitan style.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Canotto 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.
Affiliate product links
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
Affiliate product links
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
686 grams
Water
494 grams
Salt
20.6 grams
Yeast
0.68 grams
Preparation
High Hydration Dough Tips: At 72% hydration, this dough will be wet and sticky. This is normal! Resist adding extra flour—use wet hands and work quickly.▶️ Wet dough handling guide
1
Mix & Autolyse: Combine 686g flour and 494g water at 86F. Mix until no dry flour remains, then cover and rest for 30-45 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 0.68g yeast and 21g salt over the dough. Mix by hand (3-4 minutes) until just combined.
Fermentation
3
Bulk Rise: Cover and let rise at room temperature for 6 hours. Perform 2-4 stretch-and-folds during the first 1-2 hours (every 30 min). Dough should increase ~50%% in size.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
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
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.
8
Shape & Top: This is a "dinghy" style with a massive puffy rim. Press very gently from center outward, keeping hands 2-3 inches from the edge. Stretch the center paper-thin while leaving the rim completely untouched. The extra dough weight creates the signature inflated cornicione. 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.
9
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!
Affiliate product links