Temperature × recipe
NY Style Pizza (Sourdough) at 73–77°F
Adjusted timing: 2.1h bulk + 25.2h proof (multiplier 1.05×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 2.1h
- Baseline proof
- 24h
- Adjusted proof
- 25.2h
- Multiplier
- 1.05×
- Activity
- active
- Target hydration
- 62%
- Bake temp
- 550°F
Why the timing shifts
BASELINE — the reference temperature for all fermentation times in this system. Warm kitchen, proofing box, summer AC setting. 76°F (24.4°C) is the classical bakery target. If you control dough temperature via dough desired temperature (DDT) calculations, aim for this range. All published recipe times assume this temperature unless otherwise noted.
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 75°F
- 1.05×
- Adjusted bulk ferment
- 2.1 h
- Adjusted final proof
- 25.2 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.