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Pizza Planet Dough Cheat Sheet

pizzaplanet.com/calculator

Neapolitan

Hydration65%

Salt2.5%

Yeast (ADY)0.2%

Oil—

Sugar—

65% hydration, no oil

New York

Hydration63%

Salt2%

Yeast (ADY)0.5%

Oil3%

Sugar1%

Oil + sugar = crispy

Detroit

Hydration70%

Salt2.5%

Yeast (ADY)0.7%

Oil4%

Sugar1.5%

High hydration, oily pan

Pan

Hydration60%

Salt2%

Yeast (ADY)0.5%

Oil5%

Sugar2%

Low hydration, most oil

Oven Temps

Neapolitan900°F+ (60-90s)

NY / Home oven500-550°F (5-7 min)

Detroit / Pan500°F (12-15 min)

Broiler method~700°F (3-4 min)

Flour Guide

Tipo "00" — Neapolitan, high-heat

Bread flour — NY style, home oven

All-purpose — Pan, Detroit, casual

Troubleshooting

Too sticky? More flour on hands, not dough

Springs back? Rest 10-15 more minutes

Soggy center? Oven not hot enough

Pale crust? Try broiler method

All percentages are baker's percentages (relative to flour weight). Use the calculator at pizzaplanet.com/calculator for exact gram measurements.

Want exact gram measurements? Try our free Dough Calculator.