Ideal Pizza Dough Temperature (23–24 °C) & Formula
A pizza dough must leave the mixer at an exact temperature of 23 to 24 °C. With the Pizzaiolo Rule 70, you determine the exact water temperature down to ice water.
The final temperature of the pizza dough (Temperatura Finale dell’Impasto) after kneading is the most important control point in the pizzeria: it must be between 23 °C and a maximum of 25 °C. If the dough becomes warmer than 26 °C due to mechanical friction, the yeast starts to ferment prematurely, the gluten sweats out water, and becomes sticky.
The Pizzaiolo Formula (Rule 70):Water temperature = 70 − Room temperature − Flour temperature − Mixer warming
Typical mixer warming (friction heat):
• Hand kneading: 2 – 3 °C
• Fork mixer (Impastatrice a Forcella): 3 – 5 °C
• Spiral mixer: 8 – 11 °C
• Household planetary mixer: 12 – 16 °C (in summer, use cold refrigerator water at 4 °C!).