Pizza Dough Tool

Artisanal results. Use "Baker's Percentages" to calculate the exact weight of flour, water, salt, and yeast for any number of dough balls.

Standard Neapolitan is 250g-280g.
60% is firm, 70% is very sticky/airy.
Total Batch Weight
1,000g
Flour (100%) 595g
Water 387g
Salt 15g
Yeast 3g

Mastering Baker's Percentages

I genuinely believe that baker's percentages are the single most important concept for anyone serious about dough. In this system, the weight of the **flour is always 100%**, and all other ingredients are calculated as a percentage of that flour weight. This allows you to scale your recipe up or down infinitely while maintaining the exact same results.

What is Hydration? Hydration is the ratio of water to flour. A 60% hydration dough (60g water for every 100g flour) is easy to handle and good for beginners. A 70% hydration dough is much stickier but produces a lighter, airier crust with larger bubbles (the "cornicione").

Dough Secrets:

  • The Scale: Use a digital kitchen scale. Measuring by volume (cups) is too inaccurate for high-quality pizza dough.
  • Cold Fermentation: After kneading, let your dough rest in the fridge for 24-72 hours. This slows down the yeast and allows complex flavors to develop.
  • Flour Type: For Neapolitan pizza, use "00" flour. for New York style, use High-Protein Bread Flour.