Temperature × recipe
Neapolitan Pizza (Sourdough) at 63–67°F
Adjusted timing: 3.8h bulk + 45.6h proof (multiplier 1.90×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 3.8h
- Baseline proof
- 24h
- Adjusted proof
- 45.6h
- Multiplier
- 1.90×
- Activity
- moderate
- Target hydration
- 65%
- Bake temp
- 900°F
Why the timing shifts
Cool kitchen — spring/fall without heating, air-conditioned summer. Ferment 1.5× longer than baseline. Good flavor development territory. Dough develops more complex sour notes. Manageable schedule. Extend bulk and proof by 50% vs recipe defaults.
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 65°F
- 1.9×
- Adjusted bulk ferment
- 3.8 h
- Adjusted final proof
- 45.6 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.