Temperature × recipe
Neapolitan Pizza (Sourdough) at 68–72°F
Adjusted timing: 2.7h bulk + 32.4h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.7h
- Baseline proof
- 24h
- Adjusted proof
- 32.4h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 65%
- Bake temp
- 900°F
Why the timing shifts
Most home kitchens — typical year-round room temperature. Ferment slightly longer than 76°F baseline. Recipe times generally work as written with minor extensions (+20%). Good balance of schedule manageability and flavor development. Most Hamelman and Tartine formulas are written assuming this range.
Technique for Neapolitan Pizza (Sourdough)
Mix dough, short 2h bulk at room temp. Divide into 230g balls. Cold retard 24-48h in sealed containers. Take out 2h before baking. Stretch by hand to 12-inch round on floured surface (no rolling pin). Top minimally, launch onto pizza steel/stone at maximum oven temp. Bake until edges charred and cheese melted (2-6 min depending on heat).
Calculator pre-set to these values
- Multiplier at 70°F
- 1.35×
- Adjusted bulk ferment
- 2.7 h
- Adjusted final proof
- 32.4 h
How the math works
Multipliers are piecewise-linear interpolations between reference points measured by Myhrvold et al. in Modernist Bread vol 3. 76°F is the baseline (1.0×); every 10°F drop roughly doubles fermentation time, and every 10°F rise roughly halves it.