Temperature × recipe
NY Style 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
- 62%
- Bake temp
- 550°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 NY Style Pizza (Sourdough)
Same as Neapolitan but higher hydration and add 2% olive oil + 2% sugar. Bulk 2h, cold retard 24-48h. Stretch to 14-16 inch round. Bake on preheated steel at 550°F for 7-9 min until cheese bubbly and crust golden-brown.
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.