Pizza Calculator v2

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Neapolitan (classic)

Number of pizzas: Weight per pizza (g): Hydration (%): Yeast: Dry yeast Fresh yeast

Flour: Water: Salt: Yeast:

Instructions

Step 1

Take ml of cold tap water and put it into your mixing bowl.

Step 2

Crumble grams of yeast into the water and stir until it is dissolved.

Step 3

Pour grams of flour onto the water and mix it for a short time (30-60 seconds is enough).

Step 4

Pour the remaining ( grams) of flour on top of the mix and then sprinkle grams of salt on top.

Step 5

Now knead the mix for 8 to 15 minutes until you have a smooth dough with not crumbs of flour left.

Step 6

Cover the dough and let it rest for 60 minutes.

Step 7

Divide the dough into pieces a grams and form them into balls.

Step 8

Put the balls into a dough box and let it rest in the refridgerator for 16-24 hours.

Step 9

Take the box out of the refridgerator 3-4 hours before baking and let them rest at room temperature (19-21 C).