Next Level Pizza Academy - Dough Calculation Formula

Next Level PIZZA Academy Dough Calculation Formula

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Welcome to my exact Dough Calculation Formula - - - - X First of all congratulations on being interested to learn more about this fascinating art of pizza-making at the ultimate level. I will be honest to you, when it comes to pizza, I, like any other pizza PRO, do not believe in recipes! Period! We believe and work with formulas.

Why? Because it’s the only way to stay and be consistent no matter what. In this short, but important document i will share with you the exact formula i use when making one of my most used dough: The 50% BIGA, 75% hydration Contemporary Neapolitan Dough

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“ Everything must be made as simple as possible. But not simpler -Albert Einstein-

” Let’s Get Into It - - - - X Let’s take a look on how it looks on paper, here it is:

At first it may not look like much but let’s get to the explanation.

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⏬ The first part ⏬ 15.000 11.250 450 This is the TMFP [ Total MASS Formula Percentage ] which actually looks like this

⏬⏬⏬

100% Flour 75% Water 3% Salt

This means that in my example we have 15.000 grams Flour - 100% 11.250

grams Water - 75% of the 100%

450 grams Salt - 3% from the 100% OBS: Flour is always the 100% ingredient, from this ingredient we calculate all the other percentages!

OBS 2: Water is calculated and measured in grams. 1 g = 1 ml

⏬ The Second Part ⏬

Down to the left of the paper

7.500 3.300 10 This is the actual BIGA percentage (50%) from the dough.

NOTE: This is not an in-depth on how to make BIGA, but i will tell you the percentage i’m using for this formula exactly.

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Let’s break it down 7.500 grams Flour -> 50% of the 100% [The Flour from TMFP] 3.300 grams Water -> 44% of the 50% From Above [44% of 7.500] 10 grams fresh yeast [in this case]

⏬ The Third Part ⏬

Down to the right of the paper

7500 5700 <- [7950] -> 2250 450 This Third and last part it’s the most important as it’s the part where we bring everything together.

Think about it this way. By now you thought about how much dough you want to make, you figured out the BIGA and now you want to combine everything together the best way possible.

Let’s get into it The 7500 it’s the remaining part of the Flour [in this case 50% of the total 100% from The First Part] This next part it’s a bit more complicated but allow me to explain some stuff before talking about this: 5700 <- [7950] -> 2250 Whenever you make dough, especially in this case, we are making high hydration dough, we must think about flour and its absorption rate.

This is where this part is crucial because it will keep you ‘safe’ The 7950 is the remaining of the water we must add to the dough in order to get to 75% hydration.

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BUT… Most flours absorb on average successfully 60% of hydration, with that in mind we must find out how much is 60% so we can add it at once and then from 60% to 75% we MUST go slowly and ‘listen’ to the flour.

⏬ In this case ⏬ 5700 <- [7950] -> 2250 We still have to add to the dough 7950 grams of water, but the BIGA only goes in at the beginning in 5700 grams water and the remaining 2250 grams o in the end VERY SLOWLY HOW TO CALCULATE THIS? Take the find out what is 60% [HYDRATION] from the 100% [FLOUR] then remove the water that already went into the BIGA, in this case: 15.000 x 60% = 9.000 - 3.300 = 5.700 And obviously, to find the total water left [7950], you do the same as above but with

75%

15.000 X 75% = 11.250 - 3.300 = 7.950 THEN TO THIS 7.950 - 5.700 AND YOU GET THE FINAL MISSING NUMBER > 2.250 <

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In the end the formula looks like this: The First Part 100% Flour 75% Water 3% Salt -----------------------------------------The Second Part 50% from the 100% 44% from the 50% 10g fresh yeast -----------------------------------------The Third Part 50% from the 100% Total Water: 100% X 75% = A - 44% from the 50% = B First Water: 100% x 60% = X - 44% from the 50% = Y Final Water: B - Y = Z 3%

ENJOY THE FORMULA

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I really hope you enjoyed this Dough Calculation Formula, it is important for you to know that this works only for this type of dough, 50% BIGA 75% HYDRATION. Also, this is just a glimpse of what I teach in my Next Level Pizza Academy System. All of this plus more in-depth is thought in a way where in the end you can become a Pizza PRO. If you would like to book a free Strategy Session with me and find out more about the program you can book a call here: https://calendly.com/alexverisan/strategy-session-with-alex-verisan In case you want to join my Newly FREE MasterMind facebook group where i will teach a lot more, you can do that here: https://www.facebook.com/groups/671515587515168 Looking forward to connecting with you!

Best Regards, Alex