Pizza Lovers recipes

Three doughs. Your next pizza.

Same-day classic, an airy contemporary crust or biga: Choose your approach and calculate the quantities. Recommended flour: Molino Scoppettuolo.

Total dough: 1000 g

Times are guides: Temperature, yeast and flour affect fermentation. Weigh tiny yeast quantities with a 0.01 g scale. The calculator scales ingredients; it does not automatically change fermentation times.

60% · direct dough · about 3–4 hours

Same-day classic

Molino Scoppettuolo · Pizzeria Classica

Ingredients

Final dough
Flour601.5 g
Water360.9 g
Salt17.8 g
Fresh yeast19.82 g

Method

  1. Knead until evenly mixed.
  2. Cover, let rise; shape dough balls.
  3. Finish proofing: about 3–4 hours overall.
  4. Stretch, top and watch the base while baking.
Method reference: Ooni — Classic Pizza DoughFlour specification: Molino Scoppettuolo ↗

63% · poolish · about 39–49 hours

Contemporary pizza with poolish

Molino Scoppettuolo · Reginella Tipo 0 con Germe

Ingredients

Poolish
Flour60.4 g
Water60.4 g
Dry yeast0.12 g
Final dough
Flour543.4 g
Water320.0 g
Salt15.7 g

Method

  1. Mix poolish; cover for 16 hours.
  2. Knead poolish with final ingredients; bulk at room temperature: 18–24 hours.
  3. Refrigerate dough balls: 2–6 hours.
  4. Remove 3 hours before baking; stretch gently.
Method reference: Gozney — Canotto Style Neapolitan DoughFlour specification: Molino Scoppettuolo ↗

70% · 50% biga · about 21 hours

Pizza with 50% biga

Molino Scoppettuolo · Reginella Tipo 0 con Germe

Ingredients

Biga
Flour289.0 g
Water130.1 g
Fresh yeast2.89 g
Final dough
Flour289.0 g
Water274.6 g
Salt14.5 g

Method

  1. Mix rough biga; 16 hours at 18 °C.
  2. Knead biga with final ingredients.
  3. Rest 30 minutes; shape dough balls.
  4. Proof 4 hours; stretch and bake.
Method reference: Mirko Chinzi / Molino Denti — Pizza contemporaneaFlour specification: Molino Scoppettuolo ↗

Baking on Biscotto

Use the stone completely dry, heat it gradually and measure its surface temperature. Follow your oven instructions: Time and temperature depend on the model, pizza and dough. Do not move a hot Biscotto; clean it dry only after it has cooled completely.

Burnt pizza base? Read the guide →

Find a Biscotto for your oven ↗