Pizza Dough Calculator
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Batch & Style
Why 00 vs bread flour?
TL;DR: Use Tipo 00 for Neapolitan & fast bakes; use bread flour for NY, Tavern, or longer cold ferments.
Tipo 00 (~11-12.5% protein)
- Very fine milling — high extensibility, soft rim
- Best for 850–950°F, 60–90 sec bakes
Bread Flour (~12.5-14% protein)
- Stronger gluten — chew and structure
- Great for NY/Tavern; handles toppings well
Units
Ingredients — 3 Balls
Tipo 00 Flour
455.7 g100%
Water
282.5 g62%
Salt
11.4 g2.5%
Instant Dry Yeast
0.5 g0.1%
Total:750 gPer ball:250 gHydration:62%
Prep Steps
- 1Weigh your Tipo 00 Flour and salt separately.
- 2Dissolve yeast in the water, then add flour and salt.
- 3Knead by hand 8–10 min (or stand mixer 5–6 min) until smooth and elastic.
- 4Cover and bulk ferment at room temperature.
- 5Divide into balls, shape tightly, and place in an oiled container.
- 6Refrigerate for cold fermentation (this develops flavor).
- 7Remove from fridge 1–2 hours before baking to come to room temp.
Fermentation Timeline
Mix & knead10–15 min
Bulk ferment (room temp)1–2 hrs
Ball, then cold ferment24–72 hrs
Bring to room temp1–2 hrs
Festa Oven Guide
Neapolitan: 850–950°F
New York: 550–650°F
Tavern: 500–600°F
Detroit: 500–550°F
GF: 500–600°F
Reheat: 400–450°F
- 1Light the Festa oven and let it heat for 20–25 min until the stone reads 850°F+.
- 2Stretch your dough by hand — no rolling pin. Aim for 10–12" round with a puffy cornicione.
- 3Top sparingly: San Marzano sauce, fresh mozzarella, basil, drizzle of olive oil.
- 4Launch onto the stone and rotate every 20–30 sec for even char.
- 5Pull when leopard-spotted and the crust is puffed — about 60–90 sec total.
Neapolitan dough is lean (no oil/sugar). The high heat of the Festa oven is perfect for this style.
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