Pizza Party Calculator

Fermentation Notes

For best results, mix your dough 24–48 hours before your pizza party and allow it to cold ferment in the refrigerator.

Remove dough from the refrigerator 2–3 hours before baking so it can come up to room temperature and relax before stretching.

Keep dough balls covered while they warm up to prevent drying. Lightly oil containers or dough boxes if needed.

If the dough feels tight or springs back while stretching, let it rest for 10–15 minutes and try again.

Try to keep the dough balls at 68–72°F. If it’s a warm summer day, keep the dough inside in air conditioning or in a cooler with ice to help regulate temperature and prevent overproofing.