Foolproof Pizza: pizza dough calculator for quantities and timing
Choose a recipe — Neapolitan pizza, pan pizza, Roman pizza, focaccia — and enter how many hours you have and your kitchen's temperature: Foolproof Pizza recalculates yeast, water, salt, folds and the dough schedule, from biga or poolish all the way to baking.
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Recipes
- Traditional Neapolitan pizza — Traditional Neapolitan pizza; easy to knead, but it's essential to bake it in a very hot oven.
- Modern Neapolitan pizza — A modern take on the traditional Neapolitan pizza, with a taller, more open-crumbed rim, achieved with higher hydration and a biga preferment.
- Pan-baked (Rome style) pizza — Roman pan pizza with a biga preferment, high hydration and a long maturation, for a light, open crumb under a crunchy base.
- Round pan-baked toasted pizza — A masterpiece of Campanian and southern Italian culinary tradition. It's the classic home-style or old-bakery pizza, defined by its unmistakable crunchy, almost fried texture on the edges and base.
- Baker's peel pizza — Pizza alla pala is a leavened dough typical of Roman tradition, with high hydration, a pronounced open crumb and a crunchy base.
- Baker's peel pizza with semolina — A variant of pizza alla pala, this time with durum wheat semolina instead of soft wheat flour, for a crunchier base and a more rustic flavour.
- Baker's peel pizza with spelt — Pizza alla pala is a leavened dough typical of Roman tradition, characterised by high hydration, a pronounced open crumb and a crunchy base.
- Roman crunchy pizza — Roman scrocchiarella pizza in a pan or round tray. Stretched by hand without a rolling pin, and topped on the surface after a short rest.
- Roman crunchy stuffed pizza — Roman scrocchiarella pizza, a wafer-thin, crunchy sheet rolled out with a rolling pin until it's almost see-through.
- High-hydration bubble focaccia — A focaccia with big bubbles and an extremely soft crumb, achieved with very high hydration, a poolish preferment and a long final rise in the pan.
- Apulian focaccia — The traditional Apulian focaccia, with durum wheat semolina, potatoes and a sourdough starter.
- Simplified Apulian focaccia — A simplified version of Apulian focaccia, easier to manage at home, with a soft, flavourful crumb and crunchy edges.
- Tomato focaccia — Focaccioro, a soft focaccia with tomato purée mixed right into the dough and a biga preferment for an extraordinarily flavourful crumb.
- Genoese focaccia — The classic Genoese focaccia, low and oily, with its surface dimpled by hand and the typical water-and-salt brine poured on before baking.
- Catania-style scacciata — Typical of Sicilian tradition, it's a savoury filling wrapped between two thin, soft and tasty sheets of dough.
- Urbino layered flatbread (crescia) — Urbino's layered crescia, a kind of unleavened flatbread, layered with lard to create its characteristic layers.