Temperature × recipe
Neapolitan Pizza (Sourdough) at 73–77°F
Adjusted timing: 2.1h bulk + 25.2h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.1h
- Baseline proof
- 24h
- Adjusted proof
- 25.2h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 65%
- Bake temp
- 900°F
Why the timing shifts
BASELINE — the reference temperature for all fermentation times in this system. Warm kitchen, proofing box, summer AC setting. 76°F (24.4°C) is the classical bakery target. If you control dough temperature via dough desired temperature (DDT) calculations, aim for this range. All published recipe times assume this temperature unless otherwise noted.
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 75°F
- 1.05×
- Adjusted bulk ferment
- 2.1 h
- Adjusted final proof
- 25.2 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.