Manzo Food Sales, importing Italy since 1979
Polselli pizza dough calculator
Pick a Polselli flour, tell us how many pizzas you're making, and get the exact recipe, how much flour to order, and a timeline that has the dough ready when the oven is.
Choose your flour
Set up your batch
Number of pizzas
Dough ball weight
Hydration
Fermentation
Total time
Yeast type
Salt
Extra virgin olive oil
Traditional Neapolitan dough uses none. Roman teglia and pala often add 1.5–3%, and pinsa about 1–1.5%.
When do you want to bake?
Timeline
Yeast amounts assume a kitchen around 72°F (22°C) and a fridge around 39°F (4°C). In a warmer room, use a little less yeast; in a cooler one, a little more. Flour specs are from Polselli's published data, and the dough ratios follow published Italian recipes for Neapolitan pizza, Roman pizza in teglia and pala, and pinsa romana. Questions about bulk or wholesale orders? Contact Manzo Food Sales.