Temperature × recipe
Neapolitan Pizza (Sourdough) at 78–82°F
Adjusted timing: 1.6h bulk + 18.7h proof (multiplier 0.78×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 1.6h
- Baseline proof
- 24h
- Adjusted proof
- 18.7h
- Multiplier
- 0.78×
- Activity
- very-active
- Target hydration
- 65%
- Bake temp
- 900°F
Why the timing shifts
Warm kitchen or proofing box — ideal for accelerating fermentation. Ferment 25% faster than baseline. Good for schedule compression. Watch carefully — dough over-proofs quickly. Ideal for hot-weather baking when you want to get dough into cold retard before too much fermentation happens. Consider reducing levain to 12-15% to slow things back down.
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 80°F
- 0.78×
- Adjusted bulk ferment
- 1.6 h
- Adjusted final proof
- 18.7 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.