Pizza style formula pack

You've got a recipe with percentages in it, but no idea what they mean once you're staring at a bag of flour and a kitchen scale. This pack turns six pizza styles into numbers you can actually cook from.

Every formula in this pack is written in baker's percentage, the same system professional bakeries use, so it scales from a single dough ball to a batch of four without you doing any of the maths yourself. Neapolitan, New York, Detroit, Roman pan (teglia), a same-day emergency dough, and a 48 to 72 hour cold ferment: six formulas, one consistent format, gram weights already worked out.

What you'll gain

• Build any of six pizza styles from a trusted baker's percentage formula, instead of guessing quantities from a recipe written for a different flour or a different pan.
• Skip the maths entirely for a standard batch: every formula already gives you gram weights for two and four dough balls, worked out for you.
• Know exactly what "wrong" looks like for each style before you commit an evening to it. Every formula names its single most common failure and the specific fix.
• Match dough weight to whatever pan or stone you actually own, using the separate dough ball ready reckoner sheet, without eyeballing it and hoping.
• Understand why a Neapolitan dough and a Roman teglia dough behave so differently at the stretch stage: it's the hydration and the timeline, not luck.
• Scale any formula up or down in seconds once you understand the one rule that makes baker's percentage portable between a single ball and a party-sized batch.

What's inside

This pack is two separate PDF deliverables, both included in your download. The main formula pack is a 16-page A4 PDF: a short primer on reading baker's percentage formulas, then a full spread for each of six pizza styles, Neapolitan, New York, Detroit, Roman pan (teglia), a same-day emergency dough, and a 48 to 72 hour cold ferment. Every style gives you the baker's percentage formula, gram weights for two and four dough balls, a mix-to-bake timeline, style notes on flour, oven and shaping, and one named common failure with its fix.

Alongside it, a separate single-page printable: the dough ball ready reckoner, giving dough weights for round pans and stones from 8in to 16in, and for common rectangular trays including the quarter sheet, Detroit pan and large teglia tray, across thin, medium and pan-style crusts.

What this pack doesn't cover

This pack covers dough formulas, gram weights, timelines and the single biggest failure point for six specific pizza styles. It doesn't cover sauce or topping recipes, cheese selection beyond a brief Detroit note, or step-by-step stretching, shaping and launching technique, that's what the separate Pizza Problem-Solver Handbook covers. If you already know your dough troubleshooting and just need formulas you can trust, this is the one you want.

Keep going

Buying this with the Pizza Problem-Solver Handbook too? The Pizza Pro Pack bundles both for £18 (pizza-pro-pack), the formulas to build the dough right and the troubleshooting for when something goes wrong anyway.

The free Pizza Portioning Calculator pairs directly with this pack, useful once you're scaling a formula beyond the two- and four-ball weights already given.