Tools
Calculators to prepare your dough with precision.
- Biga calculator for Neapolitan pizzaWork out the flour, water and yeast of your biga, then the final mix: first water to 63 %, 75 % final hydration, salt, malt and the biga water temperature.
- Convert °C to °F (and °F to °C) for pizzaCelsius ↔ Fahrenheit converter and a table of the key temperatures for Neapolitan pizza: fridge, dough, biga, active dry yeast and oven baking.
- Pizza dough ball weight by diameterWhat dough ball weight for a 30 or 33 cm pizza? My reference points for traditional Neapolitan, contemporary direct dough and biga dough, with no guesswork.
- Neapolitan pizza dough calculatorNumber of dough balls, ball weight, hydration, salt and yeast: get the flour, water, salt and yeast for your Neapolitan pizza dough, in grams.
- Pizza dough schedule: when should I knead?Pick a protocol and the time you want to bake: the schedule works backwards and gives the clock time of every step, from kneading to taking the dough out.
- Salt for pizza tomato sauce: the calculationHow much salt goes in the tomato sauce of a Neapolitan pizza? 1 % of the tomato weight, or 0.8 % for a milder sauce: the calculation in grams.
- Water temperature for pizza dough: the calculatorWork out the water temperature that brings your pizza dough out at 23–25 °C (73–77 °F), by hand or with a mixer, plus the water for a biga.
- How much yeast for pizza dough: the calculatorNumber of dough balls, hydration, salt, fridge hours and fridge temperature: get flour, water, salt and fresh, instant dry or active dry yeast in grams.
- Convert fresh, instant dry and active dry yeastConvert fresh yeast to instant dry (÷ 2.5) or active dry (÷ 2), and back, with a reminder of how to reactivate active dry yeast in warm water first.