Pizza Dough Calculator

Instant dry yeast is most convenient — no proofing required, long shelf life, and consistent performance. Fresh yeast gives a slightly different flavor preferred by traditional pizzaioli; use approximately 3x the weight of fresh yeast compared to dry. Active dry yeast is similar to instant but may need proofing in warm water first. For cold fermentation, all types work well at appropriately reduced quantities.

Minimum 24 hours for noticeable flavor improvement; 48-72 hours is optimal for most recipes. Cold fermentation slows yeast activity while enzymatic activity continues, breaking down complex carbohydrates and proteins. Beyond 72 hours, some doughs may become over-fermented and lose strength; this depends on yeast percentage and refrigerator temperature.

Tearing usually means the gluten is too tight. Remove the dough from the refrigerator at least 2 hours before stretching; at room temperature, gluten relaxes and the dough becomes extensible. If it still tears, cover it and wait another 20-30 minutes. Never force cold dough — it will tear or snap back.

'00' flour (finely milled Italian flour, ~11-13% protein) is traditional for Neapolitan pizza, producing a silky, extensible dough that blisters beautifully. American bread flour (12-14% protein) works well for New York-style, providing chew and strength. All-purpose flour is acceptable but produces a slightly less extensible dough. For home ovens, bread flour often performs better than '00'.

Sugar is not traditional in Italian pizza, but many American pizza recipes include 1-2% sugar to promote browning in lower-temperature home ovens. In high-temperature Neapolitan baking, sugar would cause excessive burning. Cold fermentation naturally develops fermentable sugars from the flour, so additional sugar is generally unnecessary if you use proper cold fermentation.

Shape dough balls after the bulk fermentation phase. Coat each ball lightly in olive oil, place in individual freezer bags removing excess air, and freeze for up to 3 months. Defrost in the refrigerator overnight (8-12 hours), then bring to room temperature for 2-3 hours before stretching. Texture may be slightly different from fresh but still excellent.

Large bubbles form when the dough has large gas pockets from fermentation that were not redistributed during shaping. Dock the dough with a fork before topping, ensure you press out gas when ball-shaping, and make sure your fermentation has not gone too far (over-proofed dough is full of large irregular bubbles).

Olive oil at 1-3% tenderizes the crust, improves browning in home ovens, makes the dough slightly more extensible, and adds subtle flavor. Traditional Neapolitan dough uses no oil. New York and other American styles commonly use oil for the characteristic foldable, slightly crispy texture. Oil also extends the shelf life of shaped dough balls slightly.

Pizza dough is typically lower hydration (58-65%) than many artisan breads, using high-protein flour for maximum gluten development. It undergoes long, cold fermentation with very little yeast. The goal is maximum extensibility for thin stretching without tearing, plus blistering and charring in high-heat baking — quite different from the open-crumb goals of artisan bread.