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Saturday Dough Planner
Tell it when you're eating. It tells you when to mix.
Your plan
- Each ball
- 248.1 g
- Flour
- 888.7 g
- Water
- 577.6 g
- Salt
- 22.2 g
- Olive oil
- 0.0 g
- Instant dried yeast
- 1.7 g
- Friday 2.30pmMix the dough and leave it covered at room temperature
- Friday 4.30pmDivide into balls, cover and put them in the fridge
- Saturday 4.30pmTake the dough balls out of the fridge
- Saturday 6.50pmLight the oven so it is fully hot in time (follow your oven manual)
- Saturday 7.30pmFirst pizza in
That plan would already have started. Pick a later day or a shorter fridge time.
Hosting a pizza night?
Make a page for your guests with the time and the menu. They see "Dough planned with DoughRise", not your numbers, unless you choose to show them.
This is your edit link. Keep it somewhere safe; anyone with it can change the plan.
What this plan assumes
Dough timings depend on temperature, flour and your starter or yeast. These times are a starting point worked out from the fermentation model shown below. If your kitchen is warmer than you entered, the dough will move faster.
- Kitchen at 20°C, fridge at 4°C.
- Two hours at room temperature before balling, and three hours out of the fridge before the first pizza.
- The model is used only for a kitchen of 16 to 28°C, a fridge of 2 to 7°C for up to 72 hours, and plans of 4 to 96 hours in total.
How the timeline is worked out
The planner starts from your first pizza and works backwards. For a cold ferment, the dough comes out of the fridge three hours before you eat, so it can warm up and relax. Before that it sits in the fridge for as long as you chose. Before that it has two hours at room temperature after mixing, then it's balled.
The yeast comes from the same model as the yeast by time and temperature calculator: 0.2% instant yeast ferments a dough in 12 hours at 20°C, and every 10°C warmer doubles the speed. Fridge hours count for less, because cold dough moves slowly.
Worked example: six 12 inch Neapolitan pizzas for 7.30pm on Saturday, kitchen at 20°C, 24 hours in a 4°C fridge. Each ball is 248.1 g, so you need 888.7 g flour, 577.6 g water, 22.2 g salt and 1.7 g instant yeast. Mix at 2.30pm on Friday, ball and chill at 4.30pm, take the balls out at 4.30pm on Saturday.
The yeast formula
yeast % = (12 × 0.2) ÷ (hours × 2(°C − 20) ÷ 10)
Fridge hours count as
fridge hours ÷ 2(kitchen °C − fridge °C) ÷ 10
Ball weight
π × diameter² × style density
Active dried yeast is 1.5 times instant; fresh is 3 times. The same maths runs Pizza Studio and the yeast by time and temperature calculator.
Questions
How far ahead should I start?
For a cold ferment, roughly a day and a half before you eat: two hours at room temperature, a day in the fridge, three hours out again. For same-day dough, four to twelve hours. Pick the timing that fits your week and the planner sets the yeast to match.
Why is there so little yeast?
Long, cold doughs need very little yeast. Around 0.2% instant yeast is plenty for a dough that spends a day in the fridge, and that small amount is what gives the slow ferment its flavour. A 0.1 g scale helps.
My kitchen is warmer than I entered. What now?
The dough will move faster than the plan. Ball it a little early, or put it in the fridge sooner. Watch the dough rather than the clock: balls that have roughly doubled and spring back slowly are ready.
Why won't it give me a plan for some settings?
The fermentation model is only trusted for a kitchen of 16 to 28°C, a fridge of 2 to 7°C for up to 72 hours, and plans of 4 to 96 hours in total. Outside that, it says so rather than guess.
Does it work with my pizza oven?
Yes. The planner works out the dough, which is the same whichever oven you bake in. Follow your oven's manual for how long it takes to heat up. If you're new to your oven, the pizza oven hub has four first nights to work through.
