Dough Daddy Cooks
Dough Calculator
Pick a style — the format, hydration, and fat/sugar ratios change with it. Then dial in size, ferment schedule, and yeast type for exact gram weights.
Style
Size
Number of pizzas 4
4
Hydration 62%
35% · cracker-dry90% · wet, focaccia-open
Ferment schedule
Cold ferment 3 days — more flavor, less yeast needed. Pull dough 3–4 hrs before baking to temper.
Yeast type
Instant dry yeast — no proofing needed, mix straight into flour.
Salt 2.5%
1% · milder4% · tighter crumb
Olive oil 2%
0% · lean, char-prone8% · rich, soft crumb
Sugar 1.5%
0% · natural fermentation sugars only4% · faster, deeper browning
Order — New York
4 × 12″ Pizzas