Chicago Thin Crust
Chicago Southside tavern-cut with 50% hydration dough & spiced paste sauce
View public page →Target Pie Size & Batch Setup
Pan Shape
Target Diameter
Or Custom Size:
×inches
How Many Pizzas?
2
Thickness Factor
0.120 TF (oz/in²)3.40 g/in²
Standard NY / Round Pan
Preferment (Biga / Poolish)
Incorporate a pre-fermented dough to build complex flavor and extensibility.
Yeast & Environmental Target
Auto-calculate yeast % based on proof time & room temp, with ambient humidity hydration compensation.
Ambient Humidity
%
Standard 45% RH — No hydration adjustment needed
Yeast Target Predictor
Room Temp
°F
Proof Time
hrs
Calculated Target: 0.50%
Note: This sets your recipe yeast % target. For desired water temperature calculations (DDT) on mix day, visit the Mixing Tool.
Flour Blending
Combine different flours to adjust protein content, flavor, and dough strength.
| Flour Type | Blend % | Weight | Action |
|---|
Test Dough Builder
Tweak baker's percentages to experiment with hydration, salt, yeast, and fats.
| Ingredient | Tuning (%) | Weight | Baseline |
|---|
Resulting Dough Summary
2 dough balls @ 220g each = 440g total batch
Dough per Pizza220g
Total Batch Weight440g
Total Hydration50.0%Water %
Total Wetness58.0%Water + Fats
Resulting Dough
| Ingredient | Ratio | Per Ball | Total |
|---|