Pizza Dough Methods
Pre-ferments and slow fermentation techniques that make home pizza taste like a pizzeria. Each method has its own calculator preset and guide.
🫧 Poolish
Wet pre-ferment (100% hydration), 16-20 hours at room temperature. Gives Neapolitan-style dough extra flavor and an open crumb. Easy for beginners.
Open poolish calculator →🥐 Biga (coming soon)
Stiff pre-ferment (50% hydration), 12-18 hours cold. Sharper, more bread-like flavor than poolish. Traditional Italian method for ciabatta and Roman-style pizza.
Read biga guide →🫙 Sourdough
Wild yeast starter, 48-72h cold ferment. Most flavor, most planning, no commercial yeast needed. Our calculator handles starter hydration automatically.
Open sourdough calculator →❄️ Cold Fermentation
Any dough, 24-72 hours in the fridge after bulk rise. Adds flavor without requiring a pre-ferment. Simplest way to upgrade from same-day dough.
Read cold ferment guide →