๐ Style Presets
โ๏ธ Weight Unit
๐ฅฏ Dough Parameters
๐ Recipe Results
๐ Style Reference
| Style | Hydration | Salt | Yeast % | Ball (g) | Notes |
|---|
| Neapolitan | 60-65% | 2.5-3% | 0.3-0.5% | 250-280 | Thin crust, high-temp bake |
| New York | 60-62% | 2-2.5% | 0.5-1% | 300-340 | Foldable, thin crispy base |
| Detroit | 70-80% | 2-2.5% | 0.5-1% | 450-500 | Thick, crispy cheese edge |
| Sicilian | 65-70% | 2-2.5% | 0.5-1% | 400-500 | Soft thick square |
| Roman | 70-80% | 2.5% | 0.2-0.5% | 200-250 | Ultra-thin crispy |
* Values are common references โ adjust based on your experience
๐ก Tips
- Beginners should start with 60-62% hydration โ it's easier to handle. Increase gradually as you gain confidence.
- Fresh yeast to dry yeast conversion is 3:1 (3g fresh = 1g dry yeast)
- Sourdough starter is typically 100% hydration. Set yeast percentage to 10-20% when using sourdough.
- Olive oil is common in NY, Detroit, and Sicilian styles. Traditional Neapolitan does not use oil.
- Keep salt below 3% of flour weight โ too much inhibits yeast fermentation
- Always use a kitchen scale for accuracy. Measuring cups are too imprecise for dough.