Pizza Dough Calculator
Dial in the perfect dough for your Festa pizza oven — every style, every time.
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3
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When are you baking?
The sweet spot. 48–72 hrs cold builds the flavor and texture pizzerias are built on.
Festa Pizza Co.
Festa One-Dough · 3 × 14″
8/8/2026
Festa One-Dough · 3 × 14″
Per ball
371 g
Total dough
1113 g
Hydration
63%
Ingredients
| Ingredient | Baker's % | Amount |
|---|---|---|
| Bread flour | 100.0% | 662 g |
| Water | 63.0% | 417 g |
| Salt | 2.0% | 13 g≈ 2.25 tsp |
| Olive oil | 2.0% | 13 g≈ 3 tsp |
| Sugar | 1.0% | 6.6 g≈ 1.5 tsp |
| Instant dry yeast | 0.10% | 0.7 g≈ 0.25 tsp |
| Total dough | 1113 g |
Your schedule — if you start now
- Sat 6:32 AMMix & kneadBring the dough together and knead until smooth.
- Sat 8:32 AMRoom-temp ferment ends (2 hrs @ 72°F)Covered, out on the counter. Ball it up at the end of this phase.
- Mon 6:32 PMCold ferment ends (58 hrs in the fridge)Balled and covered in the fridge — this is where flavor is built.
- Mon 8:32 PMPull & warm up (2 hrs)Take the dough out of the fridge so it relaxes and stretches without tearing.
- Mon 8:32 PMBakeFire the oven while the dough finishes warming.
Method
- Weigh everything: Bread flour, water, salt, oil.
- Dissolve the yeast in the water, then add the flour and salt.
- Knead 8–10 min by hand (5–6 min in a mixer) until smooth and elastic.
- Add the oil partway through kneading — it incorporates best once the gluten has started to develop.
- Cover and bulk ferment, then follow the schedule below.
- Divide into 3 balls at 371 g each, shape tightly, and rest covered.
In the Festa Oven — 550–650°F
Bake time: 5–7 min
- Heat the Festa oven to 550–650°F and let the stone saturate (~20 min).
- Stretch to size — thinner center, thicker rim.
- Sauce, low-moisture mozzarella, toppings.
- Bake 5–7 min, rotating once. Golden underside, bubbly cheese.
- Rest 1 min, slice, fold.
Know your dough
Why one dough? At 63% hydration with a touch of oil and sugar, this dough is the Swiss Army knife: stretch it thin for NY rounds, press it into an oiled pan for a Detroit-ish pie, or go thick for grandma style. Make one big batch, cold-ferment it 2–3 days, and pull balls all week.
Compared to the specialists: true Neapolitan drops the oil and sugar and bakes hotter; true Detroit runs wetter (70%) for a more open, airy crumb. When you're ready to go deeper, those styles are one tap away.
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You get the ingredients. We engineered the bake.
Getting the recipe right is the hard part — and you just did it. The Festa oven takes everything else off your plate: automatic rotation, dual-zone heat, and a 16″ stone that hits 750°F in minutes. Your first pizza comes out like your hundredth.
Auto-rotating stone — even cook, every time