Impasto·Lievitazione·Cottura
For Caputo Pizzeria & Saccorosso flour: exact yeast for 24, 48 or 72-hour cold fermentation, matched to your fridge and kitchen temperature, with a bake-day timeline for your Ooni.
Adult ≈ 1 pizza, kid ≈ ½, +1 spare.
Tweak: over-proofed last time → lower (0.8); under-proofed → higher (1.2). This is how you calibrate to your kitchen.
Warm-up °C is where the balls sit on bake day — set it to the outside temperature if they proof outside next to the Ooni.
Around 0.15–0.2% instant dry yeast on flour weight (1.5–2 g per kg of flour), for about 45 hours in a 4 °C fridge with 2 hours at room temperature before and 4 hours after. A warmer fridge needs less. For 72 hours, use about 1.2–1.4 g per kg.
Pizzeria (blue bag, W 260–270) is made for 8–12 hours at room temperature or about a day in the fridge. Saccorosso / Cuoco (red bag, W 300–320) is stronger and holds up for 24–48 hours in the fridge, up to 72 hours, which gives more flavour and an airier crust.
Caputo lievito secco is used at one third of the weight of fresh yeast and goes straight into the flour, just like instant dry yeast. Ordinary active dry yeast is weaker: use about 1.5× the instant amount.
About 4–5 hours at 20 °C. In a cold kitchen or garden allow longer; on a hot day 2–3 hours can be enough. The balls are ready when they're puffy and a poke springs back slowly.
230–250 g per ball for a 12-inch Ooni (Ooni's own recipes use 250 g), and around 330 g for a 16-inch oven.
Each phase is converted into “hours at 21 °C” using the Gänzle yeast growth-rate curve with TXCraig1's coefficients from pizzamaking.com (fridge at 4 °C ≈ 1/10 speed, 27 °C ≈ 1.7×). The first two hours going into and out of the fridge count at the midpoint temperature, because the dough takes a while to cool down and warm up. Instant-yeast % = 3.0 / (equivalent hours)1.3. For fridge doughs this lands in the middle of common recipes (48h fridge ≈ 0.15–0.2%). For room-temperature doughs, published numbers differ by 2–3×; this model is on the generous side. Fresh yeast = 3× instant, generic active dry = 1.5×, Caputo lievito secco = 1× (Caputo: use 1/3 the weight of fresh yeast, add it straight to the flour). Use the tweak factor to dial it in.