How to use the Ooni App dough calculatorUpdated 7 months ago
The Ooni App Dough Calculator is very handy for measuring the correct
ingredients, alongside your desired dough ball quantity, size of dough balls,
time and temperature.
Download the app [here](https://apps.apple.com/GB/app/id1043854726?mt=8), or
from your mobile app store, it's free!
Ingredients
---
| **Why is it important to the recipe?****
**| **What can be selected?****
**| **How does it change other variables?****
**
**Dough ball**
**quantity**| N/A| Select the amount you want to make. You can select any
number between 1 and 100 dough balls.| The quantity selected will change the
quantity of every ingredient in the recipe. Ingredients include **flour,
water, salt, yeast and oil**.
**Ball weight**| For reference, a 250-gram dough ball is best for a 12-inch
pizza. A 330-gram dough ball is best for a 16-inch pizza.| Choose a dough ball
weight between 5g and 1000g.| The weight selected will change the quantity of
every ingredient.
**Yeast type**| Yeast is vital in the fermenting of dough. [Check out this
article](https://support.ooni.com/en_us/what-type-of-yeast-should-i-use-
rJqrULbHo) to learn more about the differences between yeasts.| Choose between
Active Dry, Instant Dry or Fresh.| It doesn't. Changing the yeast type will
only change the weight of yeast you require.
**Water**| Hydration refers to the amount of water in dough expressed as a
percentage relative to flour. Higher hydration improves flavour and texture
but complicates dough stretching.
[Pizza Dough Hydration Explained](https://www.youtube.com/watch?v=demJ2b4I0rY)
video.| Choose between 50% and 100%.
60% Hydration is a good starting point when you begin to make dough.|
Increasing the hydration will increase water, but lower the other ingredients.
This is to ensure the dough ball weight remains the same.
**Salt**| In addition to adding flavour, salt works to tighten the gluten
strands that are formed, which makes them stronger.
[Why is Salt in Pizza Dough
Important](https://www.youtube.com/watch?v=DZt270MD7rk) video.
| Choose between 0% and 6%.
Normal percentages of salt for a Neopolitan-style pizza are between 2.5% and
3%.| Increasing the salt will increase the salt amount, but lower the other
ingredients.
This is to ensure the dough ball weight remains the same.
**Oil**| The oil enhances the dough's flavour as it helps brown the crust and
base.| Choose between 0% and 6%.
Normal percentages of oil are between 2% and 3%.| Increasing the oil
percentage will:
\- Lower the amount of flour
\- Lower the amount of water
This is to ensure the dough ball weight remains the same.
Proofing
**Not all recipes require to cold-proof dough. The cold-proof option can be
turned off in Settings.**
---
| **Why is it important to the recipe?****
**| **What can be selected?****
**| **How does it change other variables?****
**
**Cold-proof hours (This is optional)**| Cold-proofing slows fermentation by
placing the dough in the fridge in an airtight container. This allows yeast to
work on the sugars in the flour for longer. This improves flavour and texture.
The time you select is the total amount of time spent cold-proving dough in
the fridge before removing it to rise before baking.
NOTE: Ensure your flour is strong enough to do a cold-proof. Check out the
article below for more detail: [Why should I pay attention to the protein
content in my flour.](https://support.ooni.com/en_us/why-should-i-pay-
attention-to-the-protein-content-in-my-flour-Byz8q0_Mo)| Choose between 0 and
72 hours.
If cold-proofing, we recommend leaving the dough to rise in the refrigerator
for 24 to 72 hours until needed.| The longer the dough is cold-proofing, the
less yeast will be required.
**Cold proof temp**| Small temperature changes can affect rise time.
[Cold-Proof Pizza Dough recipe](https://uk.ooni.com/blogs/recipes/cold-prove-
pizza-dough?_pos=1&_sid=042c7b277&_ss=r)
| Choose between 1 and 10°C (33 to 50°F)
Recommended fridge temperature ranges from 2.75 to 4.5°C (37 to 40°F)| The
colder the temperature, the more yeast is needed.
**Proof hours**| Proofing is the amount of time dough is left to rise at room
temperature. This might include the first proof, which is often called the
bulk proof. This time also includes the time after balling the dough balls,
before cooking| Choose between 1 and 72 hours.
Normally for room temperature proofing, you would aim for between 4 and 24
hours.| The shorter the proofing time, the more yeast is needed.
**Room temp**| Room temperature affects the rate dough rises. Generally, a longer rise will equal more flavour. | Choose between 1 and 35°C (33 and 95°F)
The ideal temperature for yeast growth and flavour development is 24 to 25.5°C
(75 to 78°F)| The higher the room temperature, the less yeast is required.
**Changing Units**
Switch between Celsius and Fahrenheit, and Grams and Ounces in Settings. The
settings icon be found on the top left of the calculator page.