Pizza & Bread Dough Calculator
Calculate precise ingredient amounts for pizza, bread, focaccia, baguettes, and 20+ other dough types using baker's percentages. Choose your flour from a database of 250+ varieties, adjust hydration with real-time guidance, plan fermentation schedules, and get exact yeast calculations for any temperature and timeline.
Hydration: 55-85% depending on recipe · Fermentation: 4-72h (room temp or cold) · Recommended flour: W170-350 depending on recipe
Features: Baker's percentage calculations for 23 recipe types, 250+ flour database with W strength and hydration curves, Q10 fermentation model — temperature-aware yeast calculation, Poolish and biga pre-ferment with maturity tracking, Water temperature calculator (Factor of 3 Method), Dough scoring: flavor, airiness, workability, authenticity.
How it works — Mixing: Choose your recipe type and flour, set hydration and portion count. The calculator computes all ingredient weights using baker's percentages, recommends water temperature based on your mixing method (hand, stand mixer, spiral, Thermomix), and estimates mixing duration adjusted for flour strength. Proofing: Plan fermentation with a calendar-based scheduler or simplified hours mode. The Q10 fermentation model accounts for temperature differences between room (20-26°C) and fridge (4-6°C) stages. Yeast percentage auto-adjusts to hit your target bake time. Supports poolish and biga pre-ferments with maturity tracking. Shaping: Get portion weights and size estimates — pizza diameter from dough ball weight, baguette length, or loaf size classification. Adjust piece count and the calculator recalculates individual weights. Baking: Temperature and time recommendations based on your recipe type and oven (home electric, gas, wood-fired, portable, kamado). Includes steam injection guidance for bread and optimal stone temperature for pizza.
Supported recipes: Neapolitan Pizza, Classic Pizza, Pan Pizza, Focaccia, Baguette, Artisan Bread
How to calculate pizza dough hydration? Hydration is the ratio of water to flour as a percentage. 65% hydration = 650g water per 1000g flour. Higher hydration (68-80%) creates lighter, airier dough but is harder to handle. Use our calculator with flour-specific hydration curves to find the optimal range for your flour. How much yeast for cold fermentation? Cold fermentation (4-6°C) needs far less yeast than room temperature. For 24h: 0.1-0.3% fresh yeast. For 48-72h: 0.05-0.1%. The calculator uses a Q10 model — fermentation rate halves for every 10°C drop — so it auto-adjusts yeast for any time and temperature combination. What is baker's percentage? Baker's percentage expresses each ingredient as a percentage of total flour weight (flour = 100%). With 1000g flour and 650g water, water is 65%. This makes recipes infinitely scalable — change the flour weight and every other ingredient scales proportionally. What is W strength and why does it matter? W measures flour's resistance to deformation (alveograph test). Higher W flours absorb more water and tolerate longer fermentation. Neapolitan pizza: W220-260. Long cold ferment: W280-350. Focaccia: W170-220. The calculator adjusts hydration ranges and yeast calculations based on your flour's W strength. What is a poolish and when should I use one? A poolish is a pre-ferment made with equal parts flour and water (100% hydration) plus a tiny amount of yeast, fermented 8-16 hours before mixing. It adds complex flavor, better oven spring, and improved crumb structure. The calculator tracks poolish maturity from young, developing, peak, to overripe. How do I calculate water temperature for dough? The Factor of 3 method: Water temp = (Desired dough temp x 3) - Room temp - Flour temp - Friction factor. Friction varies by mixer type: hand (3°C), spiral (5°C), stand mixer (8°C), Thermomix (12°C). The calculator handles this automatically.