🍕 Pizza Dough Ferment Master

Artisan pizza dough formula engine supporting Neapolitan (AVPN), New York Style, Detroit Pan, and Roman Al Taglio. Computes baker's percentages, cold fermentation schedules, and yeast scaling.

Pizza Style

Dough Balls

Weight (g)

Hydration % 62%

Yeast Type & Ferment

Ingredient Batch Weight Baker's %

🌾 Tipo 00 / Bread Flour 602 g 100.0%

💧 Cold Water 373 g 62.0%

🧂 Fine Sea Salt 18.1 g 3.0%

🧪 Yeast / Starter 0.6 g 0.10%

⚖️ Total Dough Yield 1000 g (4 × 250g) 485°C / 900°F

Oven & Fermentation Master Protocol: Neapolitan AVPN dough uses NO oil or sugar because 900°F wood fires blister the crust in 60-90 seconds. Ball dough 4-6 hours before baking.