Canotto Schedule Calculator

Enter the desired start time for the final step, “Open, top, and bake first pizza.” Choose your yeast type, number of balls, ball weight, and hydration, and the formula updates automatically. The schedule updates automatically, and the print button exports a compact one-page portrait checklist view.

Final step start date and time

Yeast type

Number of balls

Weight of balls

Hydration %

Editable timing controls

Mix biga fredda

Mix cold soak

Biga rests at room temp

Biga + cold soak into fridge

Counter warm-up (hands off)

Shred biga into water + yeast, soak

Combine biga + cold soak, rest

Add salt, slap and fold

Stretch-and-fold set 1 + rest

Stretch-and-fold set 2 + rest

Stretch-and-fold set 3

Puntata (bulk rest)

Divide and ball

Warm proof (76°F)

Cold retard in fridge

Fire up Gozney Dome Gen 2

Temper ball #1 at room temp

All timing controls are in minutes. Per the guide’s schedule structure, “Mix cold soak” remains anchored 5 minutes from the Day 0 start, and “Stretch-and-fold set 3” shares its timestamp with the start of puntata.

✓	Step	Duration	Time	Target temp	Ingredients	Note