No review needed, no catch. Just the founding price, locked in for as long as you stay subscribed.
Dough for your pizza oven
You've bought a proper oven. Now make the dough as reliable as the fire. Free plans worked out for your flour, your kitchen and how long the dough has.
Works with Ooni, Gozney and any other portable oven. The dough is the same whichever one you bake in.
Your first four pizza nights
One new thing each time. By night four you'll know your oven, your flour and what you like.
-
Night 1
Same-day dough
Keep it simple and learn your oven.
Dough ball calculator →
-
Night 2
An overnight cold ferment
Better flavour, easier stretching.
Yeast by time and temperature →
-
Night 3
A poolish
A lighter, more open crust.
Preferment calculator →
-
Night 4
Your own formula
Change one thing, write the numbers down, compare.
Pizza Studio →
Pick your pizza size
Dough ball weight in grams. Tap a size to open Pizza Studio with it already filled in.
10inch
Neapolitan
172 g per ball
Open with this size →
12inch
Neapolitan
248 g per ball
Open with this size →
16inch
New York
513 g per ball
Open with this size →
Weights use Pizza Studio's numbers for each style. Change the style, thickness or number of pizzas there and every gram updates. Rather follow a recipe? Start with the Ooni pizza dough for a portable oven, or home oven dough with a steel.
When it goes wrong
- Burnt on top, raw in the middleThe top heat is outrunning the base: a stone that isn't fully heated through, or a base that's too thick.
- The dough tears when you stretch itThe gluten isn't strong enough yet: under-kneaded, weak flour or stretched while still cold.
- Too sticky to handleHigh hydration on an under-floured bench. A scraper and a little more flour fix most of it.
- It keeps snapping backThe gluten hasn't relaxed. Cover the ball, rest it 10 to 20 minutes, then try again.
- Soggy in the middleToo much wet topping for the base. Lighter sauce and drained mozzarella.
Your first four pizza nights
A plan for your first month with a new pizza oven: four doughs, each a step on from the last, with every weight worked out. Printable for the kitchen.
Questions
Does this work with an Ooni, Gozney or other portable oven?
Yes. The calculators work out the dough, which is the same whichever oven you bake in. Follow your oven's manual for preheating and temperature.
What flour should I use?
A strong flour with around 12 to 13% protein is a good start. Type 00 pizza flours are made for very hot ovens. The calculators work with any flour you enter.
How far ahead should I make the dough?
Anything from the same morning to three days ahead, depending on how much yeast you use and how cold you keep it. Tell Pizza Studio how long the dough has and how warm your kitchen is, and it works out the yeast.
