The articles
Long-form articles that explain the why before the how much: fermentation, flours, preferments, ovens, gluten-free, production. Every figure has its source, and the calculator is embedded where it helps.
Fermentation
What really happens in a pizza dough over 24, 48 or 72 hours: yeast, enzymes, gluten, flavour. With Fornello's temperature model and a calculator for your own schedule.
Flours
All-purpose, bread, 00, Quebec organic: how to read a Canadian flour for pizza, why the label is not enough, and how Fornello blends two flours to hit the target strength.
Preferments
The real differences between poolish, biga and natural sourdough for pizza dough: hydration, schedule, flavour, texture. With the Fornello calculator that solves the dose and the ripening time.
Neapolitan
What the Neapolitan regulations say, what a kitchen oven can reproduce at 285 °C, and how to adapt the dough. With the Fornello calculator set on the Neapolitan TSG.
Gluten-free
How a gluten-free pizza dough holds without gluten: psyllium, xanthan, starches, 90 to 120% water, fermentation. Eleven tested formulations, by style, built into the Fornello calculator with their guard rails.
Pizzerias
How to plan a pizzeria's dough production backwards: number of balls, bulk and cold hours, the kitchen's real temperature, house specification, cost and selling price. With Fornello's Pro space.
Method
What Fornello's A, B and C ratings mean, why the yeast comes out as a range, and how the temperature model, thermal lag and bake-journal calibration work. With sources.
How-to
How to use Fornello, the pizza dough calculator built in French and English: styles, three levels, a fermentation schedule at your temperature, solved yeast, flours, preferments, sourdough, gluten-free, saving.
Sourdough
How long a sourdough pizza dough takes to rise by inoculation rate, temperature and starter state. Tables computed by the Fornello model, fridge included, and the calculator in sourdough mode.
Gluten-free
How to make a gluten-free sourdough pizza dough: the brown-rice starter, the inoculation, the starter's flour subtracted from the blend, the psyllium gel, the schedule. With Fornello's gluten-free sourdough mode.
Flours
What the W, the P/L and the protein of a pizza flour mean, which W for which schedule, how much water for which flour, and 102 flours from Italy, the United States and Canada with the values the mills publish.
Comparison
A factual comparison of three pizza dough calculators, checked on their sites on 6 November 2026: yeast model, stages, published method, sources, preferments, sourdough, gluten-free, languages, price.