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Perfect Timing
Fermentation Schedule & Dough Timeline
Never rush proofing or bake under-fermented dough again. Pick your desired pizza eating time, and get an exact hour-by-hour preparation countdown.
When Do You Want to Eat?
Choose your target pizza meal time
Fermentation Method
Your Custom Dough Schedule
Working backwards from 7:00 PM
Mix & Knead DoughSun, Oct 11, 7:00 PM
Room Temp (20°C/68°F)
Combine flour, water, yeast, salt. Knead 8-10 min until smooth (windowpane test).
Bulk Rest & Into FridgeSun, Oct 11, 7:30 PM
Fridge (3°C - 5°C / 37°F - 41°F)
Let dough rest 30 min at room temp, then place into oiled, covered container in the fridge.
Divide & Ball UpMon, Oct 12, 3:00 PM
Room Temp (20°C/68°F)
Take cold dough out. Divide into dough balls (e.g. 250g), ball tightly, and place in proofing box.
Final Proof & Gluten RelaxationMon, Oct 12, 4:00 PM
Room Temp
Let dough balls come up to room temperature and proof until soft, pillowy, and relaxed.
Preheat Oven & Pizza Steel/StoneMon, Oct 12, 6:00 PM
Max Oven Heat (250°C - 450°C)
Get your baking steel, stone, or outdoor pizza oven smoking hot for at least 45-60 min.
Stretch, Top & Bake!Mon, Oct 12, 7:00 PM
Hot Oven
Gently stretch dough from center outward, add sauce and cheese, launch, and enjoy!