Pizza Dough
A calculator for honest dough. Set how many balls you want; get the exact recipe at the same percentages.
How much dough?
4 balls × 280 g
Your recipe
1,120g total dough
Liquid preferment. Build the poolish 8–16 h ahead, then mix into the final dough.
PrefermentPoolish · 100% hydration
Flour30%200g
Water30%200g
Yeast0.1%0.6g
Final dough
Flour70%466g
Water35%233g
Salt2.8%18.7g
Yeast0.2%1.4g
All of the preferment400g
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Share of the total flour fermented ahead.
%
Water in the preferment, relative to its flour. Biga ~50%, poolish 100%.