Pizza Dough Calculator
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Formula
All percentages are baker's percentages relative to flour weight. Water = 65%, Salt = 2%, Yeast = 0.5%, Olive Oil = 3%. Flour per pizza varies by size: 10" = 150g, 12" = 220g, 14" = 280g, 16" = 350g.
Frequently Asked Questions
What is baker's percentage?
Baker's percentage expresses each ingredient as a percentage of the total flour weight. For example, 65% hydration means the water weighs 65% of the flour weight.
How long should pizza dough rise?
For best flavor, cold ferment in the refrigerator for 24-72 hours. For same-day pizza, let the dough rise at room temperature for 1-2 hours until doubled in size.