Pizza Dough Master

Professional baker's percentages for consistent crusts and perfect hydration.

Dough Specs

Dough Balls

Ball Weight

Hydration (%)

Salt (%)

Yeast (%)

Baker's Recipe

Total Dough750g

Flour446.4g

Water290.2g

Salt11.2g

Yeast2.2g

About this calculator

Overview

Calculate the precise amount of flour, water, salt, and yeast needed using professional 'Baker's Percentages'.

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Pro Tips

Use '00' flour for the finest texture and high heat tolerance.
If using active dry yeast, dissolve it in warm water (35-40°C) before adding to flour.
Weight your ingredients with a digital scale for the best consistency.

Fun Facts

"Neapolitan pizza dough traditionally uses only four ingredients: flour, water, salt, and yeast."
"Higher hydration (70%+) creates a lighter, airier crust but is much stickier to handle."
"Slow cold fermentation (24-72 hours) allows enzymes to break down starches for better flavor."

Formula: Weight = Flour Weight × (1 + sum of percentages)