PizzaLogic: Artisan Dough Calculator
Easy Same Day Pizza Dough Recipe
Quick same day pizza dough calculator ready in 6 hours. Easy family-friendly recipe with 62% hydration using all-purpose flour - perfect for weeknight pizza.
Use this calculator to generate precise ingredient measurements and fermentation timing for your Easy Same Day 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
669 grams
Water
415 grams
Salt
16.7 grams
Yeast
0.96 grams
~1/4 teaspoon
Oil
13.4 grams
Sugar
6.7 grams
Preparation
1
Mix & Autolyse: Combine 669g flour and 415g water at 86F. Mix until no dry flour remains, then cover and rest for 15-20 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, Sugar & Oil: Sprinkle 0.96g (~1/4 teaspoon) yeast, 17g salt, and 7g sugar over the dough, then add 13g oil. Mix by hand (3-4 minutes) until dough is smooth and shiny.
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 3 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
Preheat: Preheat pizza stone on middle rack for 45-60 min at max temp (500-550F / 260-290C).
7
Shape & Top: Press and stretch into a round, working from center to edge. Use your hands or a rolling pin for an even thickness. Leave a small rim for the crust. Add sauce, cheese, and toppings.
8
Launch & Bake: Transfer to a floured peel, shake to ensure it slides, then launch onto hot Pizza Stone. Bake for 6-9 minutes until crust is golden and cheese is bubbly.Use semolina on the peel for easier sliding.
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