In the past couple of months, I’ve been using a poolish to make our pizzas, and the results have been amazing. I made an online calculator that more or less goes by the recipe by Vito Iacopelli.
It’s a really simple calculator that lets you change 3 variables in order to specify the amounts for the 2-step process.
Ramin’s Poolish Pizza Dough Calculator
The Github project is open-source and available here: https://github.com/raminhossaini/ramin-dough-calculator
Thanks for taking the time to do this looking forward to trying it out
First off, thank you for great effort for this calculator. Makes things easier, much easier.
Wanted to ask you why always calculator shows start 300g+300g (flour/water) no matter if i do 4 balls x 240g or i do 12x 240g.
Am i doing something wrong or….?
Thanks Tomi. Glad you’re finding it useful.
Yes, that is by design, and it works. I understand the hesitance – many people ask the same question.
This is an AWESOME tool, thank you sir for your efforts!
Hi Ramin,
Thank you very much, you made my life much simpler with this. I was using an xls calculator until now. Added your calc on my phone homescreen. Thx a lot !!
You sir are a Prince. Grazie!
is the recipe based on fresh yeast? Thanks for a great site 🙌
Hi Andreas,
This recipe is with instant yeast. I, unfortunately, have not had access to fresh yeast here to try it out yet.
Regards
Ramin
Hello Ramin,
This an outstanding dough calculator! Thank you for creating and sharing it with everyone. Is this available for download with Excel or Google Docs?
Hi Jason, glad you find it useful. No, I haven’t made a spreadsheet version of it.
Hello, I came across this website. Everything looks great. As for the calculations, is everything in grams ? All it says is weight. Thank you looking forward to your response
Hi Daniel, yes, all grams. Will make it more clear in a future update.
Hello Ramin
I used your Poolish Pizza calculator on your website and I am so satisfied. However, I have a question if I want to make 20 pizzas, the poolish has the same value as 6 pizzas. how should I think there. Have a good day
Hi Andreas, I have used the poolish of 300g flour and 300g water for 12 pizzas. It was very good when I did this. In your case, I would split up the recipe into 10-12 balls each time, and make the poolish for this amount separately. Please experiment and let me know.
Sorry for the late response.
This is awesome! Thank you.
This calculation is Awesome
can you please advise if the Calculation
factors in Poolish %
how do you work out 20% or 30 % Poolish to be added to dough
the Calculation Only factors in Hydration if i understood it correctly
would greatly Apperciate your advise
thanks
I was wondering why you are not bulk fermenting in the fridge for 24h like Vito seems to be doing. Great calculator, thanks for making it available!
The calculator says to refrigerate for 16-24 hours.
For the poolish it does, but not for the dough. Or maybe I am missing something?
That’s all you need. I think the best is to try it out and see what the result is for you. From there, you will be able to tweak it the way you want.
Sometimes Vito does, sometimes he doesn’t. But would be great additional option to this amazing calculator
Thank you very much for this calculator🙏🏻
Great stuff man! Really compact and easy to follow. Just one thing, I somehow always have like 20 grams less dough then calculated, like when I make 3 balls of 260 one is always 240. Do I need to wait more then 1 hour bulk for it to rise more?
Hey Marko! Glad it’s useful. I didn’t experience what you mentioned, but to be honest, I have stopped weighing each ball and I started eyeballing the size.
I’m guessing it could be a number of things:
1. It’s possible that the 2 other balls combined weight is 20 grams heavier? (are they 260 on the dot each?)
2. The smaller the number of portions, the more likely any wastage inside a mixing bowl will affect the final weight. 20g can easily go missing in a mixing bowl or on your hands when mixing, perhaps?
3. Sensitivity of the scale?
I’ll check next time to see what my final dough weight is after fermentation. Thanks for the comment!
Thanks for the reply! It could be the wastage as I tend to experiment with less portions for practice so it can get lost in the mixing bowl. Also need to get more precise scale for yeast cause It doesn’t get the likes of 3 grams when making the 100g poolish, so I need to eyeball it. Anyways u cleared some stuff for me to check next time!
Great calculator! How long have you left dough balls in the fridge if not using that day?
I have always used it the day it was meant for. If I didn’t make pizza for some reason, I just made flat bread to use with sandwiches. I am guessing it could probably go another 2 days comfortably.
Love this! If you’d add the option for another overnight bulk ferment (one more check ‘do you want another overnight ferment?’) it would be the tool to rule all pizza recipe tools. Amazing!
Hi! Can you give me more detail on this? Might be an easy addition. Do you ferment 48 hours in the fridge instead of 24? What’s the result like?
Fantastic web site, great job. The addition of the 2nd night in the fridge would be great as per the other comments.
This is where they are getting that from.
https://youtu.be/u7Hd6ZzKgBM?si=soGLLbJFW_IDstjh
Great calculator! However I missed the olive oil part.At the end I almost forget to add. Could you include the olive oil to the ingredients and to the recipe too?