Temperature × recipe
NY Style Pizza (Sourdough) at 68–72°F
Adjusted timing: 2.7h bulk + 32.4h proof (multiplier 1.35×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.7h
- Baseline proof
- 24h
- Adjusted proof
- 32.4h
- Multiplier
- 1.35×
- Activity
- moderate
- Target hydration
- 62%
- Bake temp
- 550°F
Why the timing shifts
Most home kitchens — typical year-round room temperature. Ferment slightly longer than 76°F baseline. Recipe times generally work as written with minor extensions (+20%). Good balance of schedule manageability and flavor development. Most Hamelman and Tartine formulas are written assuming this range.
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 70°F
- 1.35×
- Adjusted bulk ferment
- 2.7 h
- Adjusted final proof
- 32.4 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.