Verace Pizza Napoletana

The Pizzaiolo's Dough Atelier

Constants

Mass

Temp. scale

Room temp.

°C

Altitude ASL

Main parameters

Ball mass

# of balls

Hydration %

Salt %

Yeast type

Flour blend

Flours

Set the blend % for each flour — they must add up to 100%.

Proofing schedule

How long do you want to proof?

Temperatures I can use Use optimal temperatures (proofer, wine fridge, any setting) Input temperatures manually

Select the temperatures available to you:

Room Home fridge

°C

Wine cooler

°C

Warm proofing box

°C

Oven off, light on

°C

Stages below are pre-filled — adjust any time or switch to Manual for full control.

Stages

Temperature

Duration

Rounder measurements

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