Free tool
Tell it how many dough balls you want and how big, and it gives you flour, water, salt and starter to the gram, plus the rest time. No signup, no email, no catch. We built it for our own prep and left it open.
Hydration is water as a percentage of flour. Around 60 to 65 per cent is forgiving and easy to shape. Push past 70 and the dough gets slack, sticky and, if your oven is hot enough, spectacular.
Salt sits between 2 and 3 per cent of the flour weight. It is not only seasoning: salt tightens the gluten and slows the ferment, which is why a low salt dough runs away from you in the heat.
Starter is the lever for time. More starter, faster ferment. Less starter and a cold rest, and you get the flavour that two days in the fridge buys you, which is how we do it before an event.
At Holy Crust the dough ferments on wild yeast for two days in the cold before it ever sees the stone. The oven runs hot enough that a pizza is done in about ninety seconds, and that is the whole reason the crust behaves the way it does.
If you would rather someone else did the mixing, we take the oven, the dough and the crew to events across Guanacaste and the Greater Metropolitan Area. Ask us for a date and you get a package per guest in writing, usually the same day.