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Cold ferment pizza dough calculator
Weights for pizza dough that will rest in the fridge. Type your recipe's percentages, including the yeast, and get every ingredient in grams or ounces.
How it works
A cold ferment changes where and how long the dough rests, not how the weights are worked out. The calculator takes your number of balls, ball weight and percentages and gives the weights; small amounts of yeast are shown to 0.01 g so you can weigh them on a fine scale.
It doesn't suggest a yeast amount or a time, because both depend on your recipe and your fridge. Use the percentage your recipe gives.
Questions people ask
What is a cold ferment?
It means leaving the dough to ferment in the fridge rather than at room temperature. The weights are worked out the same way as for any other dough.
How much yeast should I use for a cold ferment?
That depends on your recipe, your fridge and your timings, so the calculator doesn't suggest an amount. Type the yeast percentage from your recipe and it turns it into grams; amounts under 1 g are shown to 0.01 g.
Why is yeast given as a percentage?
In baker's percentages, yeast is a share of the flour weight like every other ingredient. 0.1% of 600 g of flour is 0.6 g.