Temperature × recipe
NY Style 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
- 62%
- Bake temp
- 550°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 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 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.