Pizza Dough Guides

• 48 Hour Pizza Dough Recipe (Cold Ferment, With Schedule)

  A 48 hour cold ferment pizza dough recipe in grams for 4 pizzas, with yeast for instant, active dry or fresh, and a clock-time schedule back from dinner.

• Baker's Percentage for Pizza Dough Explained

  Baker's percentage for pizza dough: flour is always 100%, every other ingredient is a share of it. Convert grams to percent and back, with worked examples.

• Best Flour for Pizza Dough: 00 vs Bread Flour

  Best flour for pizza dough: 00 for hot Neapolitan ovens, bread flour for New York and pan styles. Protein figures from Ooni, King Arthur and Caputo.

• Best Pizza Dough for an Ooni: What Ooni's Own Recipes Use

  Pizza dough for an Ooni oven: the hydration, salt, yeast and ball weights in Ooni's own recipes, a same-day and a cold ferment plan, and how to scale it.

• Biga vs Poolish for Pizza: What Is the Difference?

  Biga vs poolish for pizza: poolish is a wet 100% hydration preferment and biga a stiff one. Hydration, yeast and timing from published sources.

• Detroit Style Pizza Dough: Hydration, Pan Size and Timing

  Detroit-style pizza dough by the numbers: Ooni's recipe at 74% hydration, how much dough each pan size needs, and how to plan it with DoughPlan for now.

• How Long to Cold Ferment Pizza Dough (24, 48 and 72 Hours)

  How long to cold ferment pizza dough, why 1 to 3 days is the usual window, how much yeast each length needs and why your real fridge temperature matters.

• How Much Yeast for Pizza Dough (by Hours and Temperature)

  How much yeast pizza dough needs for same day, 24, 48 and 72 hour doughs, in percent and in grams for 500 g and 1 kg of flour, with the temperature effect.

• How to Freeze Pizza Dough (and Thaw It Properly)

  How to freeze pizza dough: freeze after the first rise, wrap skin tight, keep it up to a month, thaw 6 to 10 hours in the fridge. King Arthur's method.

• Instant, Active Dry or Fresh Yeast for Pizza Dough

  Instant, active dry and fresh yeast for pizza dough: conversion ratios from Ooni, Red Star and AVPN, why sources differ, and grams for a 4 pizza batch.

• Neapolitan Pizza Dough Hydration (and a Chart by Style)

  Neapolitan pizza dough hydration: the AVPN range of 55.6 to 62.5%, what Ooni, Gozney and King Arthur use, why home ovens go higher, and a chart by style.

• Neapolitan Pizza Dough Yeast: AVPN Amounts vs Home Doughs

  How much yeast Neapolitan pizza dough uses: the AVPN figures for 8 and 24 hours at 23 °C, why they are lower than home models, and what to use at home.

• New York Style Pizza Dough: Percentages, Ball Size and Timing

  New York style pizza dough by the numbers: hydration, salt, oil and sugar from Ooni and King Arthur, ball weight by pizza size and a cold ferment plan.

• Pizza Dough Ball Weight by Pizza Size (in Grams)

  How heavy a pizza dough ball should be: 250 g for 12 inch, 330 to 380 g for 16 inch, a size table, and flour, water and salt for 2 to 8 dough balls.

• Pizza Dough for a Home Oven: Hydration and Timing

  Pizza dough for a home oven: 57% to 73% hydration in published recipes, bake at 260 to 288 °C on a steel or stone, plus grams and yeast for 2 to 4 pizzas.

• Pizza Dough: Fridge or Room Temperature Ferment?

  Fridge or room temperature for pizza dough? Yeast for 8 hours on the counter against 1 to 3 days cold, at 18, 21 and 24 °C, and how each fits a week.

• Pizza Dough Problems: Too Sticky, Didn't Rise, Proofed Too Long

  Fix common pizza dough problems: dough too sticky, a cold ferment that didn't rise, or dough that proofed too long. Causes, quick fixes and what to change.

• Pizza Dough Salt Percentage: How Much Salt to Use

  How much salt pizza dough needs: published recipes use 2.9% to 3.5% of the flour, AVPN allows 2.2% to 3.75%. Grams per 500 g and 1 kg of flour in a table.

• Same Day Pizza Dough: Yeast and Timing for 4 to 12 Hours

  Same day pizza dough with no fridge: how much yeast for 4, 6, 8, 10 or 12 hours at your room temperature, a worked recipe and a schedule back from dinner.