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.
New York · 3 × 14″
9/5/2026
New York · 3 × 14″
Per ball
434 g
Total dough
1303 g
Hydration
62%
Above ~650°F we cut the sugar back so the crust doesn't burn before the center bakes.
Ingredients
| Ingredient | Baker's % | Amount |
|---|---|---|
| Bread flour | 100.0% | 782 g |
| Water | 62.0% | 485 g |
| Salt | 2.0% | 16 g≈ 2.75 tsp |
| Olive oil | 2.0% | 16 g≈ 1.2 tbsp |
| Sugar | 0.50% | 3.9 g≈ 1 tsp |
| Instant dry yeast | 0.10% | 0.8 g≈ 0.25 tsp |
| Total dough | 1303 g |
Your schedule — if you start now
- Sat 10:31 AMMix & kneadBring the dough together and knead until smooth.
- Sat 12:31 PMRoom-temp ferment ends (2 hrs @ 72°F)Covered, out on the counter. Ball it up at the end of this phase.
- Mon 10:31 PMCold ferment ends (58 hrs in the fridge)Balled and covered in the fridge — this is where flavor is built.
- Tue 12:31 AMPull & warm up (2 hrs)Take the dough out of the fridge so it relaxes and stretches without tearing.
- Tue 12:31 AMBakeFire the oven while the dough finishes warming.
Method
- Mise en place (French for "everything in its place") — weigh out bread flour, water, salt, olive oil, sugar and instant dry yeast. Grams, not cups: that's the whole secret of consistent dough.
- Combine the dry ingredients — whisk the instant yeast directly into the flour and salt. No need to dissolve it separately.
- Add the water and mix until a shaggy dough forms. Aim for a finished dough temperature of 75–78°F — cool water for long cold ferments.
- Knead 8–10 min by hand (5–6 min in a mixer on low-medium) until smooth, elastic, and it passes the windowpane test — stretch a small piece thin enough to see light through without tearing.
- Add the olive oil about halfway through kneading, once the gluten has started developing.
- Cover and bulk ferment per your schedule below.
- Divide into 3 balls at 434 g each. Shape tight, seal the bottom, rest covered.
- Take the dough out of the fridge about 2 hrs before baking so it relaxes and stretches without tearing.
- Bake mise en place — while the dough finishes warming: preheat the oven and stone, portion sauce, cheese and toppings, and have your peel, bench flour and cutter ready.
- Fire the oven (if not already at temp) and launch.
In the Festa Oven — 550–650°F
Bake time: 5–7 min
- Heat the Festa oven to 550–650°F, stone fully saturated (~25 min).
- Stretch or toss to 14–16″ — thin center, defined rim.
- Sauce generously, low-moisture mozzarella, toppings.
- Bake 5–7 min, rotating halfway.
- Slice and fold. If it droops just enough, you nailed it.
Know your dough
America's slice. NY dough is Neapolitan's big cousin: bread flour for chew, a little oil for tenderness, a little sugar for color at lower oven temps, and a long cold ferment (2–3 days) for that unmistakable flavor. The 62% hydration keeps it workable enough to toss.
vs Premium NY: same idea, but a three-flour blend and a slower ferment push flavor and texture into pizzeria territory.
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