neapolitan pizza planner

baker's math everything. adjustable timeline. sane defaults. switch presets when your schedule changes and it will re-solve yeast and steps.

preset

flour w 280–320, 60% hydration, long room-temp ferment

serves at

equipment

target stone temp ≈ 430 C

pizzas

ball weight (g)

hydration %

salt %

oil %

yeast type

ambient temp C

fridge temp C

flour temp C

friction factor C

hand ~12, mixer ~22–26

preferment flour %

poolish typical 30–50

levain hydration %

bulk hours

ball proof hours

cold retard hours

auto-calc yeast

solves yeast for your timeline & temp

yeast % of flour (IDY)

yeast grams

total dough

1000 g

flour

614 g

water

369 g

salt

17 g

IDY yeast

0 g (0.067%)

target water temp

19 °C

preheat gozney roccbox (propane) so the stone hits ≈ 430 C; aim for 60–90 s bakes.
launch when the underside spots quickly and the rim rises within 15–20 s.
ball size 250 g → diameter ≈ 76 cm; stretch gently, keep rim thicker.