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Professional Pizza Calculator
15 chef-curated pizza recipes with precise scaling, fermentation timelines (48h/72h), and equipment-specific baking instructions. From Anthony Falco's NY-style to Dan Richer's high-hydration sourdough.
Chef:Anthony Falco
Source:PizzaToday
Style:NY-style
Recipe Stats
Hydration:60% (62.8%)
Ball weight:250g
Fermentation:48h
Scale Your Recipe
Total Dough Weight
1000 g
Scale Factor
1.00x
Starter / Preferment
- Starter or yeast preferment (3-5h after feeding)150 g
Final Dough Ingredients
- Bread flour (90%)900 g
- Whole grain flour (10%)100 g
- Water at 72°F600 g
- Olive oil40 g
- Sea salt30 g
Fermentation Timeline
Step 1: Mix
Combine flour, water (reserve 10g), and starter. Add oil. Rest 30 minutes.
Step 2: Add salt
Add reserved water and salt while hand mixing. Bulk ferment 5 hours at room temp with one stretch/fold halfway through.
5 hours RT
Step 3: Portion and proof
Divide into 250g balls. Proof 12-18 hours at room temp until doubled.
12-18 hours RT
Step 4: Cold hold (optional)
Refrigerate for up to 48 hours. Dough is ready to use.
Up to 48h cold
Baking Instructions
Select Your Equipment
Temperature
500-550°F
Bake Time
5-8 minutes
Position
Upper-middle rack
Equipment-Specific Notes
Preheat steel 45-60 min. Use broiler finish if top lags.
💡 Pro Tips
- •Hand mixing and controlled RT bulk creates excellent dough management
- •Optional cold hold extends working window