Pizza Dough Generator
Create the perfect pizza dough recipe for your needs.
1. Select Pizza Style
Sets the ideal starting hydration.
2. How many pizzas?
Each makes a 10-12 inch pizza.
3. Adjust Hydration (Optional)
Fine-tune the water content.
68%4. Select Oven Type
This changes the baking instructions.
5. Select Fermentation Time
Longer fermentation develops complex flavor.
Beginner's Corner
Troubleshooting Tips
+Dough is too sticky: Don't add too much flour! Use a bench scraper and wet hands. A little extra kneading or a few more stretch-and-folds will also help build strength.
Dough isn't rising: Your yeast might be old, or the room could be too cold. Move the dough to a warmer spot. Make sure your water wasn't too hot, as that can kill the yeast.
Crust is dense, not airy: You may have overworked the dough during kneading or knocked out all the air when stretching it. Be gentle in the final stages!
Dough Handling Guide
+1. Be Gentle: Your dough is full of gas from fermentation. The goal is to shape it without losing all those precious air bubbles.
2. Use Your Fingertips: Press down in the center of the dough ball, leaving a 1-inch border untouched. This border will become the crust (cornicione).
3. The "Steering Wheel": Gently drape the dough over your knuckles and rotate it like a steering wheel, letting gravity do the stretching. Avoid pulling or tearing.
4. No Rolling Pins! A rolling pin will crush all the air pockets, resulting in a flat, dense crust.
Glossary of Terms
+"00" Flour: A finely milled Italian flour that creates a soft, tender crust. Bread flour is a great substitute.
Hydration: The ratio of water to flour by weight. Higher hydration = stickier dough and airier crust.
Bulk Fermentation: The first rise of the dough after mixing and kneading.
Proofing: The final rise of the dough after it has been shaped into balls.
Cornicione: The Italian term for the crust or the puffy outer rim of the pizza.