🍕 John's Pizza Calculator
Scale high-protein dough, prep your ferment, and calculate macros per pizza.
Batch & Ingredients
| Ingredient | % | Batch | Each |
|---|
⚡ Kneading (70% Hydration + Gluten) ▼
Machine (Best): Dough will be sticky. Stand mixer (speed 2 for 5 min) or food processor (60–90 sec) makes this effortless.
Hand: Use wet hands → stretch-and-fold → rest 10 min so gluten absorbs water → second fold. It will stop sticking without dumping extra flour.
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.