CasaGees Dough Calculator? - CasaGees Pizza Delivery Bishops Cleeve

Final Product

Input the amount of pizza's, weight of individual doughball (pre cooked pizza) and the overall dough hydration you wish to make.

Number of pizzas

Weight of doughball (g)

Hydration (%)

Cold ferment

Select the type of cold ferment process then we'll suggest the amounts based on the inputs above of what you need to cold ferment, cold ferment from at least 18 hour upto a maximum of 36 hours.

Choose cold ferment type

Poolish Flour (g)
recommended (g)

Poolish Water (ml)
recommended (ml)

Poolish Water is typically 1:1 with the Poolish Flour + Yeast. Your final max Poolish starter is + = (g).
Note that this can be less but don't go more than the max recommended amount as it will affect the dough's hydration.

Biga Flour (g)
recommended (g)

Biga Water (ml)
recommended (ml)

Yeast - (g)

Divisble in batches

Number of batches

Flour - (g)

Water - (g)

Oil - (g)

Salt - (g)

Yeast - (g)