Formulas & Attributions
This calculator uses mathematical formulas from Michael Duarte and Peta-zza (pizzamaking.com). The core calculation engine is adapted from the open-source Pizza Dough Calculator by Porter Lyman.
Supported Features & Capabilities
- Dual Sizing Modes: Calculate dough amounts either by pan dimensions (using thickness factor oz/in²) or by direct target weight per dough ball.
- Pan Shapes & Geometry: Full support for round pans, rectangular pans, deep dish pan heights, sloped pan sides (top vs. bottom dimensions), and stuffed crust outer skin allocations.
- Advanced Preferments & Sourdough: Formulate poolish, biga, sponges, or natural sourdough starters. Supports custom starter hydrations, hybrid commercial yeast combinations, and automatic flour/water subtraction.
- Multi-Flour Blending: Combine multiple flour types (Bread Flour, 00 Flour, Whole Wheat, Rye, etc.) with automatic 100% auto-balancing.
- Additional Ingredients: Exact baker's percentage calculations for extra virgin olive oil, sugars, diastatic malt powder, semolina, vital wheat gluten, fats, and custom additions.
- Process & Loss Factors: Compensate for bowl residue loss percentage during mixing.
- Style Presets & Recipe Notebook: Built-in style presets (New York, Detroit 10" Square, NY+, 1-Hour Beer Dough, Delivery Style), print-ready summaries, and one-click saving to your full recipe notebook for advanced editing.