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Pizza Pizza Pizza!

Your pizza dough calculator for Neapolitan style hand shaped pizza.

The recipe will adjust depending on how many pizza you plan to make, and how much gram dough per piece. For a ⌀~25-30cm/10-12" pizza I typically use 250g.

After you put the dough in the fridge you can leave it there for a few days. Taste is getting better after 1 day, 1-3 days is the optimum. I had some dough for 6 days and it was fine.

Change the blue numbers to your liking!
How many pizza you want?
pieces
Size per (typically 200-300g)
g
Flour in bakers math is always 100%
Water (typically 60%)
%
Salt (typically 2%)
%
Oil (optional) (typically 0-5%)
%
Yeast (typically 0.05% dry yeast)
%

So you want to make 3 pizza of 250g each, here is what you need:

Flour: 469g
Water: 281g
Salt: 9.4g
Oil: 0.0g
Yeast: 0.23g


The method is simple, but takes some time.

Mix all ingrediencies till smooth. Keep is covered at room temperature for 8-12 hours (depends really on your room temperature, I have 30°C in summer and 8 hours are fine). If you can do some stretch and folds (I can not because I leave it overnight). When ready do a stretch and fold, and after that place the dough covered in the fridge.

About 3 hours before you plan to make pizza take the dough from the fridge, dust with flour and make 3 balls, 250g each. Let them rest outside the fridge.

When you start making pizza you can them easily shape by hand. The dough will be very relaxed and easy to shape. Put your toppings and bake!


New to hand shaping? Think it’s difficult? Well, it’s easy with a very relaxed dough. And following that recipe and method it will be relaxed. Bake-with-Jack Jack has a nice video about the different techniques you can use:

Or why not make some more dough than you need and freeze them? Jack also explains how this is done:

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