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This only changes the recipe here. The calculator stays the same.Overview
A Neapolitan-style pizza dough built entirely around poolish for gentle fermentation aroma, extra extensibility, and a light, blistered crust with a tender bite.
Bread Flour (Strong)
Water
Active Dry Yeast
Diastatic MaltTotal Weight:
445.6 g
Bread Flour (Strong)waterActive Dry YeastDiastatic Malt
Sea SaltTotal Weight:
99.8 g
Poolish
Bread Flour (Strong)WaterActive Dry YeastDiastatic MaltDough 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
Duration16 hTemperature6 °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
Bread Flour (Strong)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.
Knead
Duration15 minTemperature20 °CTime guideline: 10-20 minutes by hand, 5-10 minutes by mixer.
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ). Kneading can slightly raise the dough's temperature through friction.
The process of working the dough to develop gluten, which gives the dough its structure and elasticity. This can be done by hand or with a mixer.
Bulk Fermentation
Duration1 hTemperature20 °CTime guideline: 1-4 hours at room temperature; 8-24 hours or more for cold fermentation.
Temperature guideline: Room temperature ( 70-78°F or 20-24°C ) or cooler for cold fermentation (around 50-65°F or 10-18°C ).
The period after mixing and kneading when the dough is left to rise. This stage is crucial for flavor development and can vary in length depending on the recipe and ambient conditions. The environment's temperature and humidity play a significant role.
Shaping
Divide, rest, shape, pan, score or prepare the dough for baking.
Divide
Duration10 minTemperature20 °CTime guideline: 5-10 minutes .
Temperature guideline: Room temperature ( 70-78°F or 20-24°C ) or cooler for cold fermentation (around 50-65°F or 10-18°C ).
If making multiple loaves or items, the dough is divided into smaller portions.
Pre-shape
Duration10 minTemperature20 °CTime guideline: 5-10 minutes .
Temperature guideline: Room temperature ( 70-78°F or 20-24°C ) or cooler for cold fermentation (around 50-65°F or 10-18°C ).
An intermediate shaping step to prepare the dough for its final shape. This step helps to create tension on the surface of the dough.
Proof
Duration2 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.
Bake
Preheat, load, steam, bake and finish the crust or crumb.
Preheat Oven
Duration20 minTemperature450 °CTime guideline: 15-30 minutes , depending on the oven.
Temperature guideline: For pizza: 450-500°F ( 230-260°C ) for standard ovens, up to 700-800°F ( 370-425°C ) for professional pizza ovens. For bread and focaccia: 375-450°F ( 190-230°C ), with professional ovens potentially going higher depending on the type of bread.
Ensuring the oven reaches the desired temperature before baking, which is crucial for achieving the correct crust and crumb structure.
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.).
Topping
Add washes, seeds, oil, sauce, cheese or finishing ingredients before baking.
Top
Duration2 minTemperature20 °CTime guideline: 5-10 minutes .
Temperature guideline: Room temperature ( 68-75°F or 20-24°C ).
Adding toppings to the shaped dough, crucial for both pizza and focaccia. For pizza, this includes adding sauce, cheese, and various other toppings. For focaccia, this may involve herbs, salt, and additional olive oil. This step is key to defining the final flavor and character.
Bake
Duration2 minTemperature450 °CTime guideline: 20-45 minutes for bread, 90 seconds to 15 minutes for pizza (shorter times for hotter ovens), 20-30 minutes for focaccia.
Temperature guideline: For pizza: 450-500°F ( 230-260°C ) for standard ovens, up to 700-800°F ( 370-425°C ) for professional pizza ovens. For bread and focaccia: 375-450°F ( 190-230°C ), with professional ovens potentially going higher depending on the type of bread.
Cooking the dough in an oven. This includes considerations for oven temperature, steam (in the case of bread), and baking duration.