PIZZMANI

— dough on your clock —

Tell me how many balls you want and how many hours you have. I'll pick the right method — direct, poolish, or sourdough — and give you the numbers and the timeline.

When are you baking?in 20h

Dough ballspcs

Ball weightg

Hydration%

Salt (of flour)%

Leavening

Poolish

Preferment for deeper flavour. Needs ≥12h.

Numbers set. Hit the button and I'll pick the method and lay out the timeline.