Pizza Dough Calculator

Festa's Pizza Dough Calculator trademark

Batch
Style & Size
Why 00 vs bread flour?

TL;DR: Use Tipo 00 for Neapolitan/fast bakes; use bread flour when the recipe calls for high-protein flour (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
  • Shown as “Tipo 00” in this calculator

Bread Flour (~12.5–14% protein)

  • Stronger gluten → chew and structure
  • Great for NY/Tavern; handles toppings well
  • Shown when we say “High-gluten (13–14%)”
Leavening

Instant yeast can go straight into the mix. Active dry yeast should be dissolved in a little warm water with a pinch of sugar before you add it. Sourdough assumes a 100% hydration starter (we’ll rebalance water and flour for you).