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This only changes the recipe here. The calculator stays the same.Overview
A Neapolitan-style pizza dough using a full autolyse to hydrate the flour before mixing, improving extensibility, dough strength, and a soft, open crust without adding a preferment.
Bread Flour (Strong)
WaterTotal Weight:
466.7 g
Water
Active Dry Yeast
Diastatic Malt
Sea SaltTotal Weight:
78.7 g
Autolyse
Bread Flour (Strong)WaterDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration1 hTemperature20 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.
Final Dough
WaterActive Dry YeastDiastatic MaltSea SaltDough management
Build preferments, mix, develop, rest and ferment the dough.
Mix
Duration5 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration15 minTemperature20 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.
Mix
Duration3 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration10 minTemperature20 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.
Mix
Duration3 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Combine the ingredients (flour, water, yeast, salt, and any additions) to form the dough.
Rest
Duration5 minTemperature20 °CTime guideline: Varies; typically 5-30 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Various short periods where the dough is allowed to relax, occurring at different stages in the process, such as after kneading, before shaping, or during bench rest. These rest periods allow the gluten network to relax, making the dough easier to work with and preventing it from becoming too tight.
Shaping
Divide, rest, shape, pan, score or prepare the dough for baking.
Shape
Duration5 minTemperature20 °CTime guideline: 5-10 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
The final shaping of the dough into its intended form (loaf, pizza, focaccia, etc.).
Proof
Duration3 hTemperature20 °CTime guideline: 30 minutes to 4 hours , depending on the dough and conditions.
Temperature guideline: 70-78°F ( 20-24°C ) for most doughs; cooler for slower fermentation.
After shaping, the dough undergoes its final rise before baking. This stage is crucial for volume development and final crumb structure. The proofing environment’s temperature and humidity are important factors.