Pizza-dough Calculator

Choosing the Right Flour for Pizza Dough

When making pizza dough, the choice of flour is crucial to achieving the desired texture and flavor. Ideally, use high-protein bread flour for a chewy and crispy crust - Your aim should always be to have more then 12g protein in your flour. The flour i use most of the time is Caputo Pizzamehl However, you can also experiment with other types of flour, such as Tipo 00, which is known for its fine texture and is commonly used in traditional Neapolitan pizza.

Other Recommended Requirements:

Fresh yeast or instant yeast for leavening.

Quality water at an appropriate temperature.

Consider the hydration percentage for the desired dough consistency (See Calculator).

In case you only have fresh or dried yeast at hand i added you can calculate the equivalent here:.

Yeast Calculator

Calculating the right amount of yeast is crucial for a successful pizza dough. Here's a simple yeast calculator:

Fresh Yeast (g)

Dried Yeast (g)

The recommended conversion ratio is 1:2 (fresh yeast to dried yeast).

Recommended Yeast Amount:

Final Steps:

Mix all together by hand or mixer
Cover and let rest for 20-30 minutes (autolyse)
Knead dough and form into ball. Don't worry if dough is still sticky at this stage.
Cover and let rest another 15-20 minutes.

Dough will be easier to work with after this period.

Dough should be smooth on the surface, bounce back when poked, and pass the windowpane test.
Split by portion weight and form into balls
Place on tray and cover with cling-film or cover container with lid.

Let rest 1 - 2 hours until dough doubles in size.

This could vary depending on your room temperature.
Form pizza bases and bake!

Choosing the Right Flour for Pizza Dough

Other Recommended Requirements:

Yeast Calculator

Recommended Yeast Amount:

Final Result:

Step 1 - Make the poolish:

Step 2 - Final Mix:

Final Steps: