Weight unit
Temperature unit
Fermentation type
⚡ Quick pizza: what to expect Under two hours, dough doesn't have time to build real structure or flavor, and the yeast amount climbs well past the point where you can taste it. This is an emergency fix, not the same pizza in less time. The fridge wouldn't help here, so it's turned off.
Yeast type

💡 Instant dry is the easiest to find in the US and UK, and you can mix it straight into the flour — no proofing needed. Switch above if you bake with something else.

⚖️ Every weight here is in grams, in and out. A cup of flour varies by 25–33%, which would make the yeast calculation meaningless, and doses under a gram have no volume equivalent worth quoting — a €10 kitchen scale fixes both forever.

In the fridge — leave at 0 hours if you're not using it

🌡️ 4°C (39°F) is the standard reference. If you have a thermometer, measure your actual fridge and use that number for a more accurate result — most home fridges run between 4–7°C (39–45°F).

Want the advanced version — dough weight, hydration and multi-day cold ferment? I'm sending it out when it's ready.

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