MAPOLITA / RECIPE STUDIO
Crisp edges. Airy dough. The rest is in your hands.
What will you bake next?
FARINAThe updated calculator is currently available in Hungarian.
Open the calculator →Top recipes · ranked by distinct people who logged a bake.
Loading…
4.5 hIllustrationPizza ✦ Direct dough
A scaled source recipe with separate preferment quantities and an editorial starting schedule.
65%
Hydration
Pizzeria
Flour
29.5 hIllustrationPizza ✦ Direct dough
A scaled source recipe with separate preferment quantities and an editorial starting schedule.
64%
Hydration
Pizzeria
Flour
19.5 hIllustrationPizza ✦ Poolish
A scaled source recipe with separate preferment quantities and an editorial starting schedule.
60%
Hydration
Pizza 00
Flour
25.5 hIllustrationPizza ✦ Biga
A scaled source recipe with separate preferment quantities and an editorial starting schedule.
68%
Hydration
Pizza 00
Flour
MAPOLITA / WORLD RECIPE PICKS
Recipes with at least 200 public ratings or reviews. Brief summaries here; full recipes open on the original English-language websites.
6 source recipes
King Arthur Baking · Charlotte Rutledge
Folded dough, overnight refrigeration, cheesy edges.
Source time: 16 h 25 minBase: 240 g flour, 170 g water, 13 g oil; salt and yeast in source. Topping: mozzarella and tomato sauce.
Fold, refrigerate, then proof in an oiled pan. Cheese also goes beneath the sauce. Full method at source.
This is an overview; complete quantities and steps are at the source.King Arthur Baking · PJ Hamel
Dough using sourdough discard plus added yeast.
Source time: 4 h 56 min227 g discard, 300 g flour, 141–170 g water; salt and yeast at source.
Mix, bulk proof, shape and bake. The source covers both thin and thick crusts.
This is an overview; complete quantities and steps are at the source.Good Food · Good Food team
Quick thin pizza for a home oven; extra proofing is optional.
Source time: 35 min300 g bread flour, 200 ml water; yeast, salt, olive oil. Topping: passata, mozzarella, tomato, basil.
Bake the thin base on a preheated tray. Source temperature: 240°C conventional, 220°C fan.
This is an overview; complete quantities and steps are at the source.King Arthur Baking · PJ Hamel
Round or tray base, with same-day and make-ahead options.
Source time: 3 h 8 min360 g flour, 198–255 g water, 25 g olive oil, 8 g salt; yeast as specified at source.
After mixing, choose same-day proofing or refrigeration. Water is a range, not one fixed dose.
This is an overview; complete quantities and steps are at the source.RecipeTin Eats · Nagi
Three pizzas using hand kneading. A separate food-processor version is available.
Source time: 4 hHand version: 600 g flour, 330 g water, 6 g instant yeast, 15 g salt, 20 g sugar, 4 tbsp oil.
Bulk proof, divide into three, then proof again. The food-processor version uses a different water quantity.
This is an overview; complete quantities and steps are at the source.King Arthur Baking · King Arthur Test Kitchen
Long room-temperature proofing; yields two pizzas.
Source time: 24 h 30 min232 g 00 flour, 170 g water, 8 g salt; small yeast and sugar doses at source.
Proof for 12–24 hours at room temperature; the source details the schedule and baking.
This is an overview; complete quantities and steps are at the source.Scores belong to the original recipes and can change. Feedback counts are not traffic; audiences and rating methods differ between sites.