Pizza Dough Calculator

[Richard]

Found this site and this handy tool for getting perfect proportions each time based on how you tailor your individual recipe

http://www.pizzamaking.com/dough_calculator.html

[Fio]

Found this site and this handy tool for getting perfect proportions each time based on how you tailor your individual recipe

http://www.pizzamaking.com/dough_calculator.html

It's fantastic. Note that it is tailored to the NY style pizza.

I use it myself every time I make dough and it is nearly foolproof. I have found that a lower hydration percentage seems to work better in my Forno, insofar as I am outdoors and it is (lately, anyways) more humid outside.

[Richard]

While tailored to NY Style, you can adjust the factors to get you a Chicago, neoploitan, etc

Great way to determine dough needs especially if planning for a large party, or just wish to 'tweak' one element at a time and get accurate baker's percent / ounces etc.

[Jrinlv]

Re: Pizza Dough Calculator

thats great, thanks for the link...JR

[DrakeRemoray]

Re: Pizza Dough Calculator

That is very cool. A few questions.
1) Why does it say do not use extra virgin olive oil?
2) could someone post a recipe they have used sucessfully, so that I can use the same factors and modify quantity.

Great link!
Drake

[Richard]

Re: Pizza Dough Calculator

EVOO as a topping - absolutely. EVOO in the dough - not as significant a difference in taste.

As all I buy is EVOO - always use regardless of what a recipe says.

[CanuckJim]

Re: Pizza Dough Calculator

Richard,

Agreed. EVO is fine as a topping, but once the heat hits it in a dough, the difference is so minimal it's beyond nothing.

Jim

[DrakeRemoray]

Re: Pizza Dough Calculator

Ok so they say it is a waste, I understand that...They should say EVOO is not necessary instead of Do not use evoo...

[arevalo53anos]

Re: Pizza Dough Calculator

Drake:

I use to bake pizzas using several formulaes from pizzamaking.com.
Since I have a wood oven, the Tom Lehmanns New York style, with preferment and/or the Varasano´s Patsy pizza were always a winner.
The TL NY formula, in Baker´s percent, is
Flour 100%
Water 63%
EVOO 1%
Preferment 10%
Salt 1,75%
with 24 hours rest in refrigerator.
More information about the process could be founded in pizzamaking.com/forum (specifically in the thread Tom Lehmanns NY Style pizza, replies 151, 161 and 165).

Luis

[Jordos]

Hi all — longtime lurker, first time sharing something I built.

I've been making pizza for a few years and kept running into the same issue: most calculators either cover one style or don't handle sourdough properly. The other thing I kept missing was a way to work backwards from a target time — I want the pizza ready at 7pm, so when do I need to start bulk fermentation? I built my own to solve both and figured I'd share it here.

It's a free, mobile-friendly web calculator at jordospizzacalculator.com/app — no app install, no account needed.

What it covers:

• 5 styles: Neapolitan, New York, Vito Iacopelli, Detroit, Chicago — each with style-specific hydration ranges, oil percentages, and ball weights
• 4 yeast types: IDY, ADY, fresh yeast, and sourdough starter (with an adjustable starter % slider)
• Target end time input — enter when you want to eat and it works backwards to tell you when to start each stage
• Oven type selector (home oven, wood-fired, outdoor gas) which influences some recommendations
• Fermentation time input with a warning when time/yeast ratio is off
• Recipe history (last 10 results saved locally)
• Imperial/metric toggle
• Dark mode

Nothing revolutionary, but it works well on mobile and covers the styles I personally use most. Happy to hear feedback if anything's off on the formulas — the Vito-style ratios in particular I've tweaked a few times. I hope you like it.

[SableSprings]

Looks like a useful tool Jordos. My only comment is that some of the user entry boxes don't have adequate contrast between the background and user entries. For example, when I entered the number of dough balls in the default setting, I could not see my entry until I changed to daytime mode (or dark...wasn't sure which screen mode I was in). My entry was showing as a very faint gray on a white background . I thought my entry was not being accepted and kept tapping a number...555555 pizza balls would've probably been more than I needed . Anyway, I suggest you tweak the text/background values for user entry and calculated results for better contrast in either mode.