Pizza dough,
timed to the flame.

Choose a style and a bake time. We’ll scale every gram and work the fermentation backward so your dough is ready when the fire is.

Choose your style

Six foundations, each with its own starting point.

Forno & Flames house formulaBalanced + versatile

Our balanced, versatile bread-flour dough for a crisp base and tender chew.

Recommended flourBread flour

Use an unbleached bread flour around 11.5–13% protein for the intended balance.

Plan your bake

We’ve selected sensible defaults for this style.

Number of pizzas

Dough sizeDesired bake date & time

Dough / pizza271.6g

Hydration61.875%

Salt2.5%

Ferment72h

Style defaults applied

Your doughCalculated live

Total dough1,086.4g

4 × 12 inch · 271.6g each

IngredientsBaker’s %

FlourBread flour

640g100%

WaterCool water

396g61.875%

YeastActive dry yeast

2.4g0.375%

SaltFine sea salt

16g2.5%

SugarGranulated sugar

12g1.875%

Olive oilExtra-virgin olive oil

20g3.125%

The F&F formula keeps active dry yeast, sugar, oil, and salt locked to the house ratios as the dough scales. The 72-hour schedule follows the New York cold-ferment flow.

Method9 steps

01
Cool the water to under 60°F.
02
Mix the water with active dry yeast.
03
Add bread flour and olive oil, then mix for 2 minutes.
04
Add the sugar and salt on low speed.
05
Mix for 10 more minutes, until smooth and elastic.
06
Cover and rest for 1–3 hours.
07
Shape into balls and seal each seam.
08
Refrigerate for 2–4 days; 3 days is ideal.
09
Bring to room temperature before stretching and baking.

Fermentation timeline72 hours

Preparing your schedule…

One engine, more doughs

The fire keeps growing.

Pizza LivePasta NextFocaccia SoonBread SoonSourdough SoonF&F VirtualDough Assistant Soon

Pizza dough,timed to the flame.

The fire keeps growing.

Pizza dough,
timed to the flame.