PIZZA RECIPE CALCULATOR
I couldn’t find a very good pizza calculator online, so I made this one. The recipe/calculator follows AVPN Guidelines and also general community guidelines from people online. Feel free to tweak the advanced settings to suit your preference.
in
pizzas
Assuming a standard strong flour (Caputo, Bob's Red Mill, or similar). This only affects longer ferments, so it is tucked away for your current schedule.
Keep it simple: everything above covers most recipes. Advanced Settings below are for fine-tuning the exact ratios - hydration (wetter or drier dough) and the salt, oil and sugar percentages. Most home pizza makers stick with the defaults.
Dough Ball Weight (each)
0g
Total Dough Weight
0g
Flour
0g
Water
0g
Salt
0g
Yeast
For yeast, very small amounts are normal, especially for longer cold ferments, so weigh on a 0.01g scale if you can or dilute it in the water. For sourdough, this is the weight of ripe 100% starter to use, and its flour and water are already taken out of the totals above.
0g
Oil
0g
Sugar
0g
Making Your Sourdough Starter
Ingredients
Steps
Once your starter passes the float test, it is ready. From here, follow the pizza method below.
Method
Ingredients
Steps
Weights are calculated from baker's percentages and a dough-ball-per-area estimate for each style - treat sizes as a guide, since oven, flour and handling all affect the result. Flour strength guidance is a general rule of thumb and varies by brand and freshness.
