Pizza classica dough calculator
Italian classica dough with a touch of oil — home-oven friendly. Every ingredient recalculated live as you change the parameters.
Yeast is calculated assuming a 6 °C fridge.
4 × 230 g · 58% hydration
Type how much flour you have — the portion weight recalculates.
Italian classica — a thinner, crispier pizza that forgives a home oven. Lower hydration and a touch of olive oil make the dough easy to stretch thin, with a crust that browns nicely at 250–300 °C.
How it works
What the oil does
The default 3% olive oil (the KMP convention: 30 g per kilo of flour) tenderizes the crumb and speeds up browning — exactly what home-oven temperatures need. The calculator gives you the exact weight on every change.
Lower hydration, obedient dough
Water around 55–60% makes a firm dough that stretches thin and even without fighting back. On a hot stone or tray it bakes crisp, not rubbery.
Yeast for your schedule
As in every BunsRatio calculator: enter total fermentation time, the fridge share (6 °C) and your room temperature — the yeast dose recalculates itself.
FAQ
How is classica different from Neapolitan?
Classica is thinner and crisp with a small rim, baked longer at lower heat. Neapolitan is soft with a puffy rim, baked in 60–90 seconds in a very hot oven. Hence the different formula: less water plus a little oil.
Can I skip the oil?
Yes — set fat to 0%. The crust will be paler and harder; at 250–300 °C the oil usually earns its place.
What baking temperature?
As hot as your oven goes — typically 250–300 °C, ideally on a well-preheated stone or steel; 6–10 minutes depending on thickness.