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Smart Dough Calculator
Calculate exact ingredient ratios and instantly convert them into the right D'BakerAid process.
Long-fermentation style pizza dough — same day with D'BakerAid
Or calculate by target weight
⚠️ Stage 1 uses 350 g from the recipe's total 362.7 g eligible liquid. Add the remaining 12.7 g during dough mixing.
Calculated Formula
Flour
558g
Water
362.7g
Salt
13g
Instant Yeast
12g
Sugar
14.5g
Olive Oil
17g
Hydration: 65% · Formula based on 558g flour
D'Steamer: Optional — use for pan pizza/focaccia-style; skip for thin Neapolitan-style crust.
Hydration Visualizer
65%50–57%
Stiff Dough
58–66%
Standard Dough
67–71%
Enriched Dough
72–81%
Open Crumb
82%+
Very Wet Dough
🍕 Standard Dough
Feel: Smooth, workable, good structure — classic lean dough
Best for: Pizza, flatbreads, rolls, white sandwich loaf
Recommended D'BakerAid 3-Step Process
Step 1 — Stage 1: Yeast Fermentation (2.5L Bowl)
35 min · Instant Yeast program
Add to 2.5L fermentation bowl:
• Water: 350ml — taken from the recipe's total 362.7g liquid (Stage 1 cap 350g; never extra)
• Instant Yeast: 12g
• Sugar: 14.5g
• Flour: 11.2g (from the recipe's total)
💧 Liquid rule: Stage 1 liquid is taken from the recipe's total liquid — never added on top.
Total recipe liquid: 362.7g · Stage 1 liquid: 350g (cap 350g) · Remaining for mixing: 12.7g
Stage 1 liquid is included in the total — do not add extra liquid.
⚠️ After 35 minutes — check the mixture
Look for visible bubbles, foam and a fermented aroma.
If activity is present but mild, you can continue — foam level varies by yeast type and recipe composition.
If there is no bubbling or fermentation aroma after the cycle, do not rely on another heating cycle to revive inactive yeast. Check the yeast, liquid and ingredients, then restart with fresh yeast if necessary.
No visible activity? Check: yeast expiration and storage · that salt was not added · that the liquid was not excessively hot · that suitable potable water was used.
Step 2 — Mix & Knead
Transfer Stage 1 mixture to mixing bowl, then add remaining ingredients
Add to dough:
• Remaining flour: 546.8g
• Remaining water: 12.7g (Stage 1 used 350ml of 362.7g total — included in the total, never extra)
• Salt: 13g
• Oil: 17g
Stand Mixer
8 min
By Hand
10 min
Step 3 — Stage 2: Dough Proofing (4.5L Bowl)
Place kneaded dough in 4.5L bowl → select program below
First proof: 45 min (White program). Degas whole dough, fold 4–6 times — do NOT divide yet. Second proof: 35–45 min with full dough mass. Then divide into balls, rest 20–25 min before opening by hand.
⏱ Time is a guide. Dough is ready by visual endpoint — look for noticeable rise, bubbles, soft elastic texture.
🍕 D'BakerAid Pizza — Double Proof Method
Long-fermentation style pizza dough — same day with D'BakerAid. Same-day pizza with the texture, stretch, oven spring, and flavor depth of a classic long-fermented Italian dough — without waiting 48 hours.
First Proof
- 1.Place kneaded dough in 4.5L bowl → White Dough program, 45 min.
- 2.After first proof: gently press the whole dough to degas. Do NOT divide yet.
- 3.Fold the edges toward the center 4–6 times. Return to bowl, close lid.
Second Proof (whole dough)
- 4.Run White Dough again, 35–45 min — with the full dough mass, before dividing.
- 5.After second proof: divide into balls. Lightly oil and cover. Rest 20–25 minutes.
- 6.Open each ball gently by hand — dough should be relaxed and extensible without tearing.
🔥 Stage 3 — Baking with D'Steamer
D'Steamer: Optional — use for pan pizza/focaccia-style; skip for thin Neapolitan-style crust.
- • Oven at maximum — 250–300°C (480–570°F)
- • Preheat baking stone/steel for 20+ min if available
- • Bake 6–10 min depending on thickness