Generator testa - Thaddeuspizza

Napolitano pizza dough generator

SETTINGS

Number of loaves

Loaf weight (g)

270 g

Hydration (%)

65%

Salt (% flour)

2.5%

Yeast/Drugs

Yeast (% flour)

0.25%

Typical: dry yeast: 2-3 g per 1 kg of flour, fresh yeast: ~3× dry. Adjust according to fermentation time/temperature.

Yeast (inoculation % according to flour)

Selected: 20%

Inoculation means the amount of active starter relative to the total flour in the recipe.

Preferment

Poolish = 50% flour, 100% hydration. Biga = 50% flour, 50% hydration. Preferment is not used for lees.

RESULTS

Adjust parameters - the calculation is done automatically.

PROCEDURE/RECIPE

The recipe is generated based on the settings.

We wish you a successful and good baking!
💭 “Good pizza is not just food, it's art, tradition and love on a plate.”

Dough generator

This website is dedicated to all homemade pizza lovers who want to create perfect pizza dough recipes using traditional fermentation methods. We have prepared an interactive pizza recipe generator using poolish, biga and yeast methods.

Dough generator