Pizza Dough Cold Fermentation Calculator

How to read this chart: Find your fridge temperature on the left, then look across to find your IDY%. The number in that cell is the approximate hours to reach full proof. The chart assumes dough goes into cold fermentation immediately after mixing/balling (Lehmann method). If you bulk ferment at room temp first, subtract that time accordingly.

Yeast type conversions: IDY = ADY × 0.75. CY (fresh) = IDY × 3.

Bulk + Cold Ferment: The chart shows TOTAL fermentation time. If you bulk ferment at room temperature for 2 hours before balling and refrigerating, the effective cold-ferment time is shorter — the dough has already partially proofed.

Common cold-ferment range: Most pizza makers use 38–42°F (3–6°C) for 24–72 hour cold ferments, with IDY around 0.05–0.15%.