Temperature × recipe
NY Style 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
- 62%
- Bake temp
- 550°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 NY Style Pizza (Sourdough)
Same as Neapolitan but higher hydration and add 2% olive oil + 2% sugar. Bulk 2h, cold retard 24-48h. Stretch to 14-16 inch round. Bake on preheated steel at 550°F for 7-9 min until cheese bubbly and crust golden-brown.
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.