🍕 Neapolitan Pizza Dough CalculatorPoolish Method
Perfect percentages for incredible crust
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Pizza Dough Specifications
255g Ball - 12" Pizza
275g Ball - 16" Pizza
275g Ball - 16" Pizza
Pizza Dough Recipe - Neapolitan
1. Poolish (Day 1)
Flour: 0g
Water: 0g
Yeast (Active Dried Yeast): 0g
2. Dough (Day 2)
(Bulk Fermentation)
All of the Poolish (from Day 1): 0g
Remaining Flour: 0g
Remaining Water: 0g
Salt: 0g
Additional Yeast: 0g
Total Target Yield:
0g
Makes 6 x 255g Dough Balls
Recipe Generated: