Fermentation calculator

Pizza Dough

Napoletana & beyond

Recipe

Style

Quantity

Pizzas

×

g each

1.08 kg total

Fermentation

Ready at

or

Total timehours

Warm phaseh at°C

Cold phase48h at°Ccalc

Hydration%

Salt%

Oil%

Ingredients

Flour

655g

Water

406g62.0%

Salt

18.3g2.8%

Yeast

fresh2.56g

active dry0.83g

instant0.78g

Schedule

Now · tis 7 apr. 05:48
Mix & knead dough → into fridge
tors 9 apr. 05:48
Move to room temperature
tors 9 apr. 09:48
🔥 Bake!

Buona fortuna