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Pizza Dough Calculator - Forno Bravo Forum: The Wood-Fired Oven Community

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  • Pizza Dough Calculator

    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

  • #2
    Originally posted by 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
    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.
    There is nothing quite so satisfying as drinking a cold beer, while tending a hot fire, in an oven that you built yourself, and making the best pizza that your friends have ever had.

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    • #3
      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.

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      • #4
        Re: Pizza Dough Calculator

        thats great, thanks for the link...JR

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        • #5
          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
          My Oven Thread:
          http://www.fornobravo.com/forum/f8/d...-oven-633.html

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          • #6
            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.

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            • #7
              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
              "Made are tools, and born are hands"--William Blake, 1757-1827

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              • #8
                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...
                My Oven Thread:
                http://www.fornobravo.com/forum/f8/d...-oven-633.html

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                • #9
                  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

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