Pizza Dough Guides

Short, practical reads on the ideas behind the calculator. No fluff — just what changes in your dough when you change a number.

• Pizza Dough Hydration, Explained

  What hydration actually means, how 55% dough differs from 70% dough in your hands and in the oven, and how to pick a number.

• Cold Fermentation: Why 2–4 Days in the Fridge Makes Better Pizza

  The science and the schedule behind cold-fermented dough, plus a day-by-day plan from mixing bowl to oven.

• How Much Dough Per Pizza? Ball Weights by Size

  Why dough should scale with surface area, a weight chart from 8 to 18 inches, and how thin vs. regular crust changes the math.

• Pizza Stone vs. Pizza Steel in a Home Oven

  Why steel's faster heat transfer usually wins in a 500°F home oven, where a stone still makes sense, and how to use either well.

• Pizza Dough Hydration by Style

  Typical hydration for every major style — cracker-thin to Roman al taglio — and why pan pizzas run wetter than hand-stretched rounds.