Temperature × recipe
Neapolitan Pizza (Sourdough) at 88–95°F
Adjusted timing: 0.8h bulk + 9.4h proof (multiplier 0.39×).
- Baseline bulk (76°F)
- 2h
- Adjusted bulk
- 0.8h
- Baseline proof
- 24h
- Adjusted proof
- 9.4h
- Multiplier
- 0.39×
- Activity
- extreme-mold-risk
- Target hydration
- 65%
- Bake temp
- 900°F
Why the timing shifts
Very hot — avoid. Mold risk rises sharply above 85°F. Fermentation outpaces structural development. Levain becomes unbalanced toward lactic acid producers, creating cloying sour flavor. Only use briefly for refreshing starters or if absolutely unavoidable. Move dough to cooler location, or skip this bake and wait for cooler conditions. If baking must happen, reduce levain to 8%, bulk 90 min max, get into refrigerator immediately after shaping.
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 92°F
- 0.39×
- Adjusted bulk ferment
- 0.8 h
- Adjusted final proof
- 9.4 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.