Pizza Dough Calculator
Advanced scaling with Poolish, Biga, and Fermentation Adjustments
Direct Neapolitan
Poolish New York
Biga Sicilian Pan
1. Dough Dimensions
Number of Dough Balls:
Weight per Dough Ball (g):
2. Total Formulation (Baker's %)
Total Hydration (%):
Salt (%):
Olive Oil (%):
Sugar / Honey (%):
3. Preferment Method (Optional)
Preferment Starter Type:
None (Direct Dough)
Poolish (100% Hydration Liquid Starter)
Biga (50% Hydration Stiff Starter)
Flour to Preferment (% of total flour):
Usually 20% to 50% of your total flour batch.
4. Fermentation Schedule & Yeast Adjuster
Cold Fermentation (Fridge Days):
0 Days (Same-day / Room Temp only)
1 Day (24 Hours Cold Ferment)
2 Days (48 Hours Cold Ferment)
3 Days (72 Hours Cold Ferment)
Calculated Instant Dry Yeast (%):
Yeast auto-reduces as cold ferment timeline expands.
Recipe Output Guide
Production Stage / Ingredient
Baker's %
Target Mass