Pizza Dough Calculator
Calculate the perfect ratios for your pizza dough based on Baker's Percentages.
250g is standard for Neapolitan.
Baker's Percentages
60-65% is good for beginners.
Depending on fermentation time.
Ingredients Needed
Flour (100%):
0g
Water (65%):
0g
Salt (3%):
0g
Yeast (0.2%):
0g
Total Dough Weight: 0g
Creating the Perfect Dough
Using Baker's Percentages ensures your dough is consistent every time, regardless of how many pizzas you make.
- Hydration: The ratio of water to flour. Higher hydration (65%+) means a lighter, airier crust but stickier dough. Lower hydration (<60%) is easier to handle but denser.
- Salt: Strengthens gluten structure and adds flavor. Standard is 2-3%.
- Yeast: Standard is 0.1% to 1%. Use less yeast for longer fermentations (24h+) to develop more flavor.