William Åström

Pizza Dough Calculator - Associazione Verace Pizza Napoletana

Baking pizza together at the office on Fridays is not only a perfect way to wrap up the week but also a great team building activity. Based on our experience and what Associazione Verace Pizza Napoletana recommends we've whipped up a pizza dough calculator to help you succeed with your homemade pizzas. Below it is a couple of our notes on how we prefer making our pizzas for the best result. Use it - Share it!

Pizza Dough Calculator by Pixney

Our way of making the pizza is a little bit different from the guidelines. The main differences are the water high percentage cold fermentation over minimum 24 hours.

Pizza dough with higher water percentage

We suggest using around 65 percent of water because when baking a pizza in a regular oven it will be sitting there a lot longer compared to if you were using a real wood fired oven. By using a higher water percentage, your pizza won't be too dry.

Perfect size dough balls for your oven at home

When making pizza at home, we find dough balls of 200 grams to be the perfect size.

No kneading necessary

To avoid having to knead your dough, we will mix all the ingredients together and then simply let it stay in room temperature for 12-18 hours. After that, we will divide the dough into balls.

Cold fermentation

To make sure you get the best pizza dough you have to cold ferment it for at least 24 hours. We do this by placing the dough balls into a refrigerator.

Use a pizza stone or steel

When finally making your pizza, you will have to use a pizza stone or pizza steel to get the best result.

Associazione Verace Pizza Napoletana

The Pizza Dough Calculator is based upon the recipe provided by the Associazione Verace Pizza Napoletana. It can be found here: Pizza Dough Recipe

Other great pizza links

French Guy Cooking Pizza Serie

72 hour dough - no kneading necessary

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