🍕 John's Pizza Calculator
Scale high-protein dough, prep your ferment, and calculate macros per pizza.
Batch & Ingredients
| Ingredient (Order of Addition) | % Flour | Batch Weight |
|---|
🥣 Order of Addition & Mixing Process ▼
Whisk Dry Ingredients (Items 1–6): Add Bread Flour, Vital Wheat Gluten, Salt, Yeast, Malt Powder, and Sweetener into your bowl. Whisk dry for 30–45 seconds. This evenly disperses the Vital Wheat Gluten and yeast throughout the flour so it won't form rubbery clumps when wet.
Add Water (Item 7): Pour water into the dry mixture (lukewarm ~80°F for multi-day, or warm ~90–95°F for same-day).
Knead:
• Machine (Easiest): Mix on speed 2 for 5 minutes (or food processor for 60–90 sec) until a smooth ball forms.
• Hand: Start with wet hands and stretch-and-fold. Let rest 10 minutes so the gluten absorbs the moisture, then do a second round of folds. It will quickly tighten and stop sticking.
Bulk Cold Ferment
Rest covered 1–1.5h at room temp. Transfer to fridge for 1 to 5 days.
Temper & Ball
Rest bulk on counter for 1.5–2h. Portion into exact 170g balls and shape tight.
Bake or Hold
Bake now: Proof 2–4h at room temp; bake at 500–550°F on steel.
Hold: Seal in oiled round containers in fridge up to 48h.
Toppings & Final Macros
💡 Dough Science & FAQs ▼
Does salt kill yeast if added together?
No. In dry flour, salt and instant yeast are safely diluted. Water mixes them quickly without salt causing osmotic damage.
Why Vital Wheat Gluten (VWG)?
It boosts flour protein to ~21%, adding 24g protein per ball and providing superior crust chew and oven spring.
Multi-day vs. Same-day difference?
Multi-day uses a tiny pinch of yeast (0.25%) for slow cold flavor development. Same-day uses 4x yeast (1.00%) for a 4–6 hour rise.