Custom
4 x 250 g balls · 1002 g total
Start from a neutral base and adjust every parameter to match your ideal dough. Set your own hydration, salt, oil, sugar, ball weight, yeast type, and fermentation schedule. Use this mode when you want full control or are experimenting with a style that doesn't fit the standard presets. If you're using sourdough starter, allow 12–24 hours minimum, or 48–72 hours cold after bulk ferment — timing depends heavily on your starter's activity level.
Dough Settings
Oil & Sugar
Oven Type
Yeast & Fermentation
Your Pizza Dough Recipe
Fermentation Schedule
24h totalMixed by hand · Room temperature: 20°C · Pizza Oven
Step 1: Mix dough by hand
Target: 23–26°C dough temp
Combine ingredients and mix until shaggy. Turn out and knead until smooth, elastic, and the dough passes the windowpane test.
Step 2: Bulk ferment at room temp (20°C)
14 hours
Let the dough rise until roughly doubled in size.
Step 3: Divide & shape balls
15 min
Divide into 4 equal pieces and shape into tight balls.
Step 4: Proof balls at room temp (20°C)
10 hours
Let the shaped balls proof until soft, puffy, and ready to stretch.
Step 5: Bake (Pizza Oven)
60–90 sec
Bake at 400–500°C. Leave for 20–30 seconds and then turn for even charring, placing the pizza back on the same spot.
When to Use Custom Mode
Custom mode starts with a neutral base — all-purpose flour at 65% hydration with no oil or sugar — and lets you adjust every parameter independently. This is the right choice when you are developing your own house recipe, adapting to unusual flour, or experimenting with hydration levels and fermentation times outside the standard presets.
All calculations still use baker's percentages, so every ingredient scales proportionally as you change flour weight or ball count. The yeast calculation automatically adjusts for your chosen fermentation time, room temperature, and whether you are using cold fermentation — so the maths stays precise even as you explore unfamiliar territory.