pizza all time

Tell pizza all time when the pizza should be ready. It works backwards from that moment and lays out the whole dough — preferment, mixing, bulk, balling, the cold rest, the final proof and the bake — as a timeline with a clock time and an alarm for every step. NINETEEN STYLES, EACH WITH ITS OWN NUMBERS Neapolitan, Canotto, Romana tonda, Pinsa Romana, Pizza alla pala, Al taglio, Focaccia, Pizza fritta, Sfincione, New York, New Haven, American, Thin-crust, Tavern-style, Sicilian, Grandma, Detroit-style, Deep-dish and Fugazzeta — or write your own. Every style carries its own hydration, salt, ball weight and oven band, and says so when your numbers step outside it. A PLAN THAT FITS YOUR DAY Direct dough for free, or with Pro a biga, poolish, sourdough or pâte fermentée. Room temperature and fridge temperature change the yeast, and the yeast changes the clock. Quiet hours keep steps out of…