--- title: "Pizza Dough Calculator — Hydration… — Festa Pizza Co." url: https://www.festapizzaco.com/dough-calculator description: "Free pizza dough calculator for Neapolitan, New York, Detroit and Sicilian styles — dial in hydration, flour, salt and yeast for the Festa oven." lang: en --- Skip to main content Festa Pizza Co.: https://www.festapizzaco.com/ Sign in or join: https://www.festapizzaco.com/account/login # Pizza Dough Calculator Dial in the perfect dough for your Festa pizza oven — every style, every time. ### Pick your style ### Your batch Dough balls (pizzas) 3 Thickness Leavening Baking in 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″ 10/31/2026 ## 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 1. Sat 6:46 AM Mix & knead Bring the dough together and knead until smooth. 2. Sat 8:46 AM Room-temp ferment ends (2 hrs @ 72°F) Covered, out on the counter. Ball it up at the end of this phase. 3. Mon 6:46 PM Cold ferment ends (58 hrs in the fridge) Balled and covered in the fridge — this is where flavor is built. 4. Mon 8:46 PM Pull & warm up (2 hrs) Take the dough out of the fridge so it relaxes and stretches without tearing. 5. Mon 8:46 PM Bake Fire the oven while the dough finishes warming. ### Method 1. 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. 2. Combine the dry ingredients — whisk the instant yeast directly into the flour and salt. No need to dissolve it separately. 3. 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. 4. 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. 5. Add the olive oil about halfway through kneading, once the gluten has started developing. 6. Cover and bulk ferment per your schedule below. 7. Divide into 3 balls at 434 g each. Shape tight, seal the bottom, rest covered. 8. Take the dough out of the fridge about 2 hrs before baking so it relaxes and stretches without tearing. 9. 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. 10. Fire the oven (if not already at temp) and launch. ### In the Festa Oven — 550–650°F Bake time: 5–7 min 1. Heat the Festa oven to 550–650°F, stone fully saturated (~25 min). 2. Stretch or toss to 14–16″ — thin center, defined rim. 3. Sauce generously, low-moisture mozzarella, toppings. 4. Bake 5–7 min, rotating halfway. 5. 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. ### My Recipes Sign in or create an account to save this recipe. Sign in (https://www.festapizzaco.com/account/login?return_to=%2Fdough-calculator) Built for this moment ### 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 950°F in about 15 minutes. Your first pizza comes out like your hundredth. Auto-rotating stone — even cook, every time Dual-zone heat eliminates cold spots 950°F in about 15 minutes on a 16" stone See the Festa Oven (https://www.festapizzaco.com/products/festa-oven) ## Join the Festa family Pizza tips, the world of pizza, and what's new at Festa. No spam, ever. 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