The Dough Calculator

Pizza
Lab

Baker-grade formulas for serious home pizzaiolos

🍕

Direct Dough

Classic method — one mix, one rise

🧫 Preferred

Biga

Italian stiff pre-ferment. Complex flavour.

💧

Poolish

Liquid pre-ferment. Open crumb, crispness.

📅

Planner

Reverse-plan from bake time.

Quick Presets

Neapolitan 24h

Neapolitan 48h

Contemporary

Roman Style

In Teglia

New York

Which method?

🍕 Direct: Same-day or next-day dough. Simple, reliable. Best up to 24–36h.

🧫 Biga: Italian 45%-hydration pre-ferment. Superior structure, chew, and flavour. Needs W300+ flour.

💧 Poolish: 100% hydration liquid pre-ferment. Open crumb, crispy crust. Great for teglia and pan pizzas.

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