Printable Culinary & Geometry Cheat Sheets
Customize your dough batch size or classroom label below, then export a clean, ad-free PDF poster packet for your kitchen wall, pizzeria prep station, or math lesson.
Pizza Geometry & Size Value Cheat Sheet
Why doubling a pizza's diameter quadruples how much food you actually get (A = πr²).
| Diameter | Radius (r) | Area (sq in) | Area (cm²) | Std Slices | Dough Ball (NY) | 1" Rim Crust % |
|---|---|---|---|---|---|---|
| 6" Personal (15 cm) | 3.0" | 28.3 in² | 182 cm² | 4 | 100g | 55.6% |
| 7" Small (18 cm) | 3.5" | 38.5 in² | 248 cm² | 4 | 130g | 49.0% |
| 8" Bistro (20 cm) | 4.0" | 50.3 in² | 324 cm² | 6 | 165g | 43.8% |
| 10" Medium (25 cm) | 5.0" | 78.5 in² | 507 cm² | 6 | 210g | 36.0% |
| 12" Large (30 cm) | 6.0" | 113.1 in² | 730 cm² | 8 | 265g | 30.6% |
| 14" XL (36 cm) | 7.0" | 153.9 in² | 993 cm² | 8 | 340g | 26.5% |
| 16" Party (41 cm) | 8.0" | 201.1 in² | 1,297 cm² | 8–10 | 440g | 23.4% |
| 18" Giant NY (46 cm) | 9.0" | 254.5 in² | 1,642 cm² | 8–12 | 560g | 21.0% |
Baker's Percentage & Dough Hydration Poster
Every ingredient measured as a percentage of flour weight (Flour = 100%).
Water ÷ Flour × 100. Higher hydration (68%–78%) creates open airy crumb; lower (58%–62%) gives crisp, easy-to-stretch dough.
Flour = Batch Weight ÷ (Sum of all % ÷ 100). Guarantees zero leftover scrap dough when dividing into exact dough balls.
Tightens gluten networks, balances sweetness, and slows yeast slightly. Never mix dry yeast and salt directly together dry.
| Pizza Style | Flour (100%) | Water (Hydration) | Salt | Olive Oil | Sugar | IDY (24h Ref) | Target Temp |
|---|---|---|---|---|---|---|---|
| Neapolitan (AVPN) | 637g | 382g (60%) | 19.1g (3%) | — | — | 1.0g | 430–485°C (850°F) |
| New York Classic | 611g | 397g (65%) | 12.2g (2%) | 12.2g (2%) | 6.1g (1%) | 1.5g | 260–290°C (550°F) |
| Home Oven / Tawa | 623g | 386g (62%) | 13.7g (2.2%) | 12.5g (2%) | 3.1g (0.5%) | 2.2g | 250°C / Skillet |
| Detroit Deep Pan | 583g | 426g (73%) | 11.7g (2%) | 17.5g (3%) | — | 1.7g | 250–260°C (500°F) |
| Roman Teglia al Taglio | 569g | 444g (78%) | 12.5g (2.2%) | 14.2g (2.5%) | — | 1.1g | 260–280°C (525°F) |
Yeast Conversion & Fermentation Schedule Chart
Convert Instant, Active Dry, Fresh Yeast & Starter ratios and dial in temperature curves.
1. Quick Yeast Conversion Equivalents
| Leavening Agent | Conversion Factor | Per 500g Flour (3h Quick) | Per 500g Flour (24h Cold) | Kitchen Handling Rule |
|---|---|---|---|---|
| Instant Dry Yeast (IDY) | 1.00× (Base) | 3.5g (~1 tsp) | 0.5g (Pinch) | Mix directly into flour — no blooming needed. |
| Active Dry Yeast (ADY) | 1.33× IDY | 4.7g (~1.3 tsp) | 0.7g | Dissolve in warm water (38°C / 100°F) for 10 min first. |
| Fresh Compressed Cake Yeast | 3.00× IDY | 10.5g | 1.5g | Crumble into tepid water; store wrapped in fridge (≤ 2 wks). |
| Sourdough Starter (100% Hyd.) | 40× IDY (Rough) | 150g (Slow rise) | 50g–75g | Subtracts equal flour & water from main dough formula. |
2. Time & Temperature Fermentation Curve
| Schedule Target | Environment Temp | Instant Yeast % | Dough & Crust Result |
|---|---|---|---|
| Express Same-Day (2–4 hrs) | 24°C / 75°F Room | 0.75% – 1.20% | Mild wheat flavor, fast weeknight bake |
| Classic Room Proof (8 hrs) | 21°C / 70°F Room | 0.35% – 0.45% | Balanced tenderness & gentle fermentation notes |
| Standard Cold Ferment (24 hrs) | 4°C Fridge + 4h RT | 0.15% | Blistered crust, nutty aroma, easy stretching |
| Artisan Long Cold (48–72 hrs) | 4°C Fridge + 4h RT | 0.06% – 0.10% | Complex flavor, leopard spotting, crisp & light crumb |
Teachers, Bloggers & Home Cooks Welcome
Feel free to print, laminate, or link directly to these cheat sheets on classroom syllabi, STEM Pi-Day assignments, or culinary blogs. Want interactive sliders instead?