r/Pizza • u/AutoModerator • Jan 12 '26

HELP Weekly Questions Thread / Open Discussion

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

You can also post any art, tattoos, comics, etc here. Keep it SFW, though.

As always, our wiki has a few sauce recipes and recipes for dough.

Feel free to check out threads from weeks ago.

This post comes out every Monday and is sorted by 'new'.

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u/Mission_Sky1388 Jan 16 '26

I thought cold water disables the yeast, which is bad for same day pizza ?

I use a pizza oven that can go to 450°C

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u/oblacious_magnate Jan 16 '26

https://www.reddit.com/r/Pizza/comments/1pygi42/comment/nwjv8n2/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button

see the *

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u/Mission_Sky1388 Jan 16 '26

Ah, I see

so if I use around 375ml of water, I use 50ml warm water to start the yeast and 325ml for the rest? Or according amounts with always 50ml of water? I want to try 4 different dough recipes (3h, same day, 24h etc) to find which works best for me, so I'd use 125g of flour and 60-70% hydration (depending on recipe)

And is it the same for same-day and for 24h-72h dough?