Pizza Nerd™
Dough Calculator
PLUS
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Pizza Style
3
Mixer Type
✋ Hand
🔄 Stand
🌀 Spiral
KitchenAid & similar - Speed 1 to combine, Speed 2 to knead
RECIPE
4
Dough Balls
Pizza Size
8"
10"
12"
14"
16"
18"
Number of Balls
Max: ∞ (free)
Weight (g)
Total Batch Size:
1000g
Flour weight (for % comparisons):
~608g
5
Flour
International
Style default flour • Tap below to change or add more
Caputo Pizzeria (Blue Bag)
12.5% protein • medium absorption
Tap to change flour
100% of blend
(608g)
Add or Change Flour
Blended Profile
Avg. Protein:
12.5%
Hydration Adjustment:
+0%
6
Same Day Fermentation
Prep morning, bake dinner. 2h bulk + 6h ball proof (~8h).
Bulk Ferment
TIME
−
6
+
TEMP
−
72°F
+
Ball Proof
TIME
−
2
+
TEMP
−
72°F
+
Customize this schedule
7
Yeast Type
Instant (IDY)
Mix directly with flour
Active Dry (ADY)
Dissolve before use
Fresh Yeast
Crumble & dissolve
Stiff Sourdough (SSD)
50% hydration starter
Liquid Sourdough (LSD)
100% hydration starter
Yeast % (calculated)
~
g
0.13%
IDY for ~608g flour
Precision scale (0.1g) recommended for amounts under 2g
8
Dough Properties
Values set by Quick Start / Pro selection
Ambient Humidity %
(optional)
Check your weather app • Affects hydration below
Hydration %
Salt %
Optional ingredients (0 = not used)
Oil %
Range: 1-3%
Lard %
Alternative to oil
Sugar %
Range: 0-5%
Honey %
Alternative to sugar
Browning Aids
(for home ovens)
Malt %
Typical: 0.5-1%
Milk Powder %
Typical: 1-2%
ADVANCED
9
Use Preferment
(optional)
Poolish or Biga — adds 8-24h to your prep
OFF
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