Recipes

Reliable formulas with room to push.

These recipes are built as usable starting points. Scale them with the calculator, tune hydration or enrichment, and keep the underlying percentages visible while you work.

Pizza

From New York to Detroit to Roman, compare styles without losing track of the math.

Bread

Lean and enriched doughs that make percentage-based scaling easier to understand.

Flatbread

Fast doughs and softer breads that adapt well to batch and hydration changes.

Recipe Notes

These recipes are practical reference points, not fixed laws. They should put you in a strong range quickly and give you a clean base for adjustment.

Breads

Lean and enriched bread formulas that make ratio-based scaling easier to understand while still being useful on their own.

• French Bread
• Lightly Enriched Hoagie
• Brioche (Early Butter, Cold Ferment)
• Grandma's Swedish Rye

Scale these in the Bread Dough Calculator.

Pizza

Compare style differences in hydration, fermentation, and structure without losing the underlying math that makes batch changes easy.

• Colorado-Style Pizza Dough
• Margot's Midwest Thin (Deck)
• Cold Iron Cloud Pan Pizza
• New York Style Pizza (Home-Oven Optimized)
• Detroit Style Pan Pizza
• Sicilian Pan Pizza
• Roman Pizza al Taglio (High Hydration)

Compare styles and scale batches in the Pizza Dough Calculator.

Flatbreads

Fast doughs, softer breads, and everyday formulas that adapt well to portion planning and hydration adjustments.

• Tortillas
• Pita Bread
• Yogurt Naan

Scale these in the Flatbread Calculator.