Cold ferment pizza dough
A 48–72 hour refrigerator schedule that builds flavor and makes the dough easier to shape.
Guides
Pizza dough guides
Short, practical guides built around the same gram-based method as the calculator. Pick a schedule, pick a style, then scale it to the number of pizzas you actually want.
Pan pizza dough
Higher hydration, oiled pan, crispy bottom. A forgiving style for home ovens.
New York style dough
Moderate hydration, bread flour and a long cold rest for large, foldable slices.
Core idea
Time is an ingredient
A same-day dough and a 72-hour dough can use the same flour, water and salt. What changes is how much yeast you need and how the dough behaves.
| Schedule | Yeast (instant dry) | Where | Flavor |
|---|---|---|---|
| Same day (4–6 h) | 0.8–1.0% | Room temperature | Clean, bready |
| Overnight (16–24 h) | 0.3–0.5% | Fridge, then room | Mildly sweet |
| Cold ferment (48–72 h) | 0.1–0.3% | Fridge | Complex, nutty |
| Poolish preferment | 0.1–0.2% in poolish | Room, then fridge | Nutty, open crumb |