Pizza Dough Calculator
Flour, water, salt, yeast — scaled to any number of pizzas.
Dough for 4 pizzas
1000 g total
- Per ball
- 250 g
- Hydration
- 60%
- Style
- Neapolitan
Bulk ferment 18-24h at room temp with tiny yeast. Ball, rest 4h, stretch by hand. 900°C wood oven or hottest electric.
| Ingredient | Amount | Baker's % |
|---|---|---|
| Flour (00 / bread) | 613 g | 100% |
| Water | 368 g | 60% |
| Salt | 17.2 g | 2.8% |
| Yeast (IDY) | 1.23 g | 0.2% |
About this calc
Nail the dough every time. Baker's percentages (flour = 100%) scaled to your number of pizzas. Works for Neapolitan, New York, and pan styles.
FAQ
- What is baker's percentage?
- A recipe format where flour = 100%, and every other ingredient is expressed as a percent of flour weight. A 60% hydration dough has 600 g water for every 1000 g flour.
- Why does Neapolitan use so little yeast?
- Because the bulk ferment is 18-24 hours. More yeast ferments faster but leaves a yeasty taste; tiny yeast + long time builds complex flavor.
- What's the right hydration for beginners?
- 60-63% is the easy zone — shapes well, handles forgivingly. Go to 70%+ once you've developed the feel for sticky dough.