# Pizza Dough Calculator AI Agent Connect

> Precise baker's percentage calculations for Neapolitan and NY style dough.

## Overview
- **Category:** productivity
- **Price:** Free
- **Endpoint:** https://edge.vinkius.com/vk_preview_fUQCbWbMRHxGgzvgw2dFyPlEZABsPRDL9iRICfci/ai-agent-connect
- **Tags:** baking, pizza, fermentation, recipe, dough

## Description

This MCP server provides professional-grade dough calculations using baker's percentages. It allows you to determine exact ingredient weights for flour, water, salt, and yeast based on your target hydration and dough ball size. Use `determine_yeast_dosage` to find the perfect yeast percentage for your specific fermentation time and temperature, and `calculate_recipe_ingredients` to get the final gram measurements. It also includes `generate_fermentation_schedule` to provide a complete timeline from mixing to final proofing, including adjustments for altitude.

## Tools

### calculate_recipe_ingredients
Calculates the exact mass of every ingredient needed for a batch of dough

### determine_yeast_dosage
Determines the correct yeast percentage based on fermentation environment

### generate_fermentation_schedule
Provides a step-by-step timeline for the baker

## Prompt Examples

**Prompt:** 
```
I need to make 10 dough balls of 250g each with 65% hydration. How much flour and water do I need?
```

**Response:** 
```
To make 10 dough balls of 250g at 65% hydration, you will need 1515.15g of flour and 984.85g of water.
```

**Prompt:** 
```
What is the yeast percentage for a 24 hour room temperature fermentation at 20 degrees Celsius using instant yeast?
```

**Response:** 
```
For a 24-hour room temperature fermentation at 20°C using instant yeast, the required yeast percentage is 0.1%.
```

**Prompt:** 
```
Give me a fermentation schedule for 300g dough balls using a cold retard method at 4 degrees Celsius.
```

**Response:** 
```
For 300g dough balls with a cold retard at 4°C, your schedule is: mixing for 15 minutes, bulk fermentation for 2 hours, balling for 20 minutes, and a final proof of 24 hours.
```

## Frequently Asked Questions

**How do I calculate the right amount of yeast?**
You can use the `determine_yeast_dosage` tool. Provide the fermentation method, duration, temperature, and yeast type to get the exact percentage needed.

**Does this tool account for altitude?**
Yes, when using `calculate_recipe_ingredients`, you can provide the altitude in meters to automatically adjust the yeast weight.

**Can I use this for Neapolitan dough?**
Yes, the tool is specifically designed for Neapolitan and New York style doughs using standard baker's percentages.