Pizza Calculator - Prepare Pizza Dough with Perfection - ilFornino

Neapolitan Pizza Dough Recipe For 00 Flour With Yeast Only And Poolish Method

This calculator is very simple to use for both regular and Poolish method of preparing the dough. The Poolish Method incorporates a small portion of pre-fermented dough to enhance the flavor. The recipe for the required poolish mixture is found below, with instructions for it's preparation. Once you input your requirements, the poolish calculator will make the exact amount for the entire recipe.

Simply enter the three items on the right.

% hydration (note: 66% is offered as a starting point, but feel free to change it.),
Diameter of the pie you are trying to make,
Number of pies you intend to bake.

Once you have entered, the correct amounts of ingredients are automatically show for both methods.

67%

12"

x 4

Total Oz of Dough:
Total Grams:
Oz Per Ball:
Grams Per Ball:

Basic Method (Ingredients)	Ounces	Grams
00 Pizza Flour
Warm 110 Degree F. Water
Cold Water
Salt
Fresh Yeast
Or
Instant Or Active Dry Yeast
Poolish Method (Ingredients)	Ounces	Grams
00 Pizza Flour
Poolish
Warm 110 Degree F. Water
Cold Water
Salt
Fresh Yeast
Or
Instant Or Active Dry Yeast

The Process for the DOUGH

Add the yeast and warm water together and stir for about a minute. The yeast should dissolve and you should start seeing some bubbles. Put the flour in the dough mixer and start drizzling the water to the mixer. Then add the warm water and yeast mixture. Let your dough mixer continue to knead for about 1-2 minutes then add the Poolish. Continue to mix for another 1-2 minutes then start adding the salt very slowly. Add a small amount of water in case the salt needs extra liquid to dissolve.

Remove the dough from the machine, knead for 1-2 minutes and then cover the dough under a wet cloth for 20 minutes at room temperature. Weigh the dough about 283 grams for a 12 inch pie (or as per recipe output) and put in a pizza storage box or a plastic container in the fridge for 24-36 hours. The dough can stay in the fridge for up to 5 days.

Before you want to use the dough remove from the fridge and let it reach room temperature for 1-2 hours depending on the ambient temperature.

Poolish Recipe (Ingredients)	Ounces	Grams
Water
00 Pizza Flour
Fresh Yeast
Or
Instant Or Active Dry Yeast

The Process for the POOLISH

In a Mason Jar or bowl add the water and the yeast, mix for 1 minute until you start seeing bubbles. If you do not see bubbles the yeast is bad. Start over with a different yeast. Add the flour and mix. Then cover the jar lightly and let it sit at room temperature for 18 hours. Prior to using the Poolish refrigerate for 40 minutes then use.