Pizza dough calculator
Your next great pizza starts with the numbers.
Set your batch, style, and fermentation. We'll handle the baker's math.
1
What kind of pizza do you want?
Choose a result, baking schedule and oven. The calculator builds a sensible medium-size starting recipe.
Dough ball weight260 g
Flour strengthW 270–310
Medium size30–32 cm
Fermentation24h cold
The flour profile suggests a suitable hydration and fermentation range.
Flour strengthW 260–280
Protein12.5%
Hydration60–68 %
Fermentation8–24 h
Best for: Balanced · Thin & crispy
Baking recommendation
Temperature450°CBaking time60–90 s
Heat the stone fully and adjust the flame while turning the pizza.
03 · DoughTools
Your dough plan
Open the lighter planning view for step-by-step instructions and exact clock times. Start now or choose your desired baking time.
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