Ramin's Pizza Calculators
Original 24-hour Pizza Dough
A Neapolitan pizza made with a poolish preferment boasts a light, airy crust with subtle complexity and a delicate tang from its long, slow fermentation. If you are a returning user, this was the default landing page.
Double-fermented 48-hour Pizza Dough
A Neapolitan pizza made with a double-fermented poolish preferment delivers an exceptionally light, flavorful crust with deep aroma and nuanced tang from its extended, two-stage fermentation.
Original 24-hour 100% Biga Recipe
A Neapolitan pizza made with a biga preferment has a crisp yet airy crust with rich, nutty flavors and a subtle sweetness developed through its low-hydration, slow fermentation.
Ramin's 48-hour 100% Biga Recipe
A Neapolitan pizza made with a biga preferment fermented over 48 hours features a deeply complex flavor, airy open crumb, and a beautifully blistered crust with a delicate crunch.
Ramin's Sourdough Pizza
A Neapolitan pizza made with a sourdough starter offers a naturally leavened crust with a tangy depth of flavor, chewy texture, and rustic character.
| Original Poolish | 48 Hr Poolish | 24 Hr Biga | 48 Hr Biga | Sourdough | |
|---|---|---|---|---|---|
| Instant yeast | |||||
| Sourdough Starter | |||||
| 24 Hours | |||||
| 48 Hours | |||||
| Flavour | Delicate, Subtle | Tangy | Delicate, Subtle | Deep Complex | Tangy |