Temperature × recipe
Neapolitan Pizza (Sourdough) at 58–62°F
Adjusted timing: 5.1h bulk + 61.2h proof (multiplier 2.55×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 5.1h
- Baseline proof
- 24h
- Adjusted proof
- 61.2h
- Multiplier
- 2.55×
- Activity
- sluggish
- Target hydration
- 65%
- Bake temp
- 900°F
Why the timing shifts
Cold kitchen territory — cellars, garages, unheated rooms. Ferment time is 2.5× longer than baseline 76°F. Excellent for flavor development when you have the patience. If your kitchen runs this cold naturally, either move dough to a warmer spot or extend bulk and proof times dramatically. Consider using 20-25% levain instead of 15-20% to compensate for slow activity.
Technique for Neapolitan Pizza (Sourdough)
Mix dough, short 2h bulk at room temp. Divide into 230g balls. Cold retard 24-48h in sealed containers. Take out 2h before baking. Stretch by hand to 12-inch round on floured surface (no rolling pin). Top minimally, launch onto pizza steel/stone at maximum oven temp. Bake until edges charred and cheese melted (2-6 min depending on heat).
Calculator pre-set to these values
- Multiplier at 60°F
- 2.55×
- Adjusted bulk ferment
- 5.1 h
- Adjusted final proof
- 61.2 h
How the math works
Multipliers are piecewise-linear interpolations between reference points measured by Myhrvold et al. in Modernist Bread vol 3. 76°F is the baseline (1.0×); every 10°F drop roughly doubles fermentation time, and every 10°F rise roughly halves it.