The Maybe Pizza? Dough Calculator
Pie count:
Ball weight (grams):
Water %:
Salt %:
Yeast %:
Sugar %:
Leaven %:
Whole wheat %:
Olive oil %:
Other %:
Notes :
URL to these settings | Reset

This is the part you pay attention to when mixing ingredients.

Water: g
Salt: g
Leaven: g
Sugar: g
Yeast: g
Olive oil: g
Other: g
Whole wheat: g
White flour: g
Total: g
Trivia:
Alright, here's the plan. We're making X.

First up, add your water and salt. Stir. Next add yeast / leaven. Stir. If you are putting sugar or olive oil in the mix, go ahead and add that too.

Stir more. Gradually stir in flour till it's all nice and blended and when you can't do that then dump more in. Then shove it all in your mixer.

Mix until it is consistent (probably for about 4-6 minutes). Then let it rest for 30-60 minutes. Then knead the whole thing a couple of times, and then let it rise for 24 hours in a cool place. I put mine in a little fridge I've got set to stay at 56°F. Now, 12-8 hours before you're going to eat, break your bulk raise into multiple balls, knead, and let it raise again till cooking time. If you're in a warmer climate, you might want to do this 3-4 hours before hand, since warmer temps will make things rise faster.

"OH CRAP, I DIDN'T READ AHEAD AND I DON'T HAVE 36 HOURS TO DO THIS."

Use more yeast and let it rest for 20 minutes, break up your dough balls, and then let it raise for however long you can. I would give it at least a couple of hours. If you're trying to do it in less than that… well, you're out of luck. Maybe you should read the whole thing first next time, eh?

Questions or comments? Email gus@flyingmeat.com
FAQ

What's with all the % numbers?
It's called Baker's Percentage. Here is what King Arthur has to say about it:

When writing a formula, the easiest method is to do so using what is known as baker’s percentage, or baker’s math. In using baker’s percentage, each ingredient in a formula is expressed as a percentage of the flour weight, and the flour weight is always expressed as 100%.

Release Notes

January 19, 2017

  • Added a trivia section about your dough below the total, but for now it only show when you add leaven to your recipe.

June 20, 2016

  • Oil is no longer subtracted from the water total.
  • Added sugar, leaven (aka, starter), and "other" options.
  • Reworked the formula for bakers percentages, simplifying things for myself.
  • Took away the poolish information. I'll expand on that again at some later date.
  • The calculator will now hide the ingredients that have a weight of zero.
  • Added a mini-faq, with a link to baker's percentage info.
  • Renamed the olive oil bookmark variable, so you'll need to make a new bookmark if you saved that.

June 10, 2016

  • Hello world.