Il Banco di Prova — pizza calculator

Method

This bake

First pizza in at

Pizzas

Lead time 24 h

Prep room — where you mix 22 °C

Storage — where it ferments 20 °C

Prep sets the water temperature. Storage sets the yeast dose and every duration.

Preferment temperature 20 °C

Flour temperature °C

Set once

Diameter cm

Yeast

Mixing

Hydration 65 %

Salt 2.5 %

Tap hardness 295 ppm

Lausanne mains ≈ 295 ppm (16.6 °dH). Dough target is 120 ppm.

Ball weight follows diameter at 0.40 g/cm². The Arc Lite is rated to 30 cm; 28 cm leaves room to turn.

Summary

The dough

Weights

Working backwards from the oven

Per pizza, at your diameter

Fill this in during the bake, not after

What I changed this time One thing only. If nothing changed, write “repeat” — two identical bakes before you trust any result.

The five numbers

Measure	Planned	Actual	When

The verdict — three zones, three words

Basepale · leopard · scorched

Rimflat · open · rubbery

Topraw · molten · split

One sentence in your own words

Keeping it

The jar reading matters most. The others describe the dough’s surroundings; the jar describes the dough. It tells you whether a bad pizza failed in the fermentation or at the oven.
Repeat before you change. Two bakes with matching numbers before you credit anything to a variable.
Write more about the failures. A good pizza says the settings were inside the window. A bad one says which edge you crossed.
Paper by the oven, not a phone. Floury hands don’t unlock screens, and what isn’t written during the bake doesn’t get written.
Date the flour bag. It changes over months and nobody records it.