🍕

Pizza Dough — Baker's Percentage

Flour, water, salt, yeast, oil by number of pizzas and hydration.

65%
Typical hydration
250g
Medium ball
2.5%
Salt
0.5%
Yeast

Calculate

Why This Recipe Matters

Why: Baker's percentage ensures consistent dough.

How: Total dough = pizzas × ball weight. Flour = total / (1 + h + s + y + o).

Sources:King ArthurSerious Eats
65%: Neapolitan hydration
250g: Standard ball
Tipo 00: Best for Neapolitan

📋 Quick Examples

How many pizza balls
Weight per dough ball
Water as % of flour
Salt as % of flour
Yeast as % of flour
Oil as % of flour
pizza-dough.outCALCULATED
$ pizza-dough --pizzas 4 --hydration 65%
─────────────────────────────────────
flour = 595.2 g
water = 386.9 g
salt = 14.9 g
yeast = 2.98 g
oil = 0 g
Total dough: 1000 g (4 balls × 250g)

📊 Ingredients

📊 Composition

For educational and informational purposes only. Verify with a qualified professional.

Hydration = (water / flour) × 100. Neapolitan: 60–65%, NY: 60–63%. Salt 2–2.5%, yeast 0.3–0.5% same-day.

65%
Typical hydration
250g
Medium ball
2.5%
Salt
0.5%
Yeast

Key Takeaways

  • • Baker's %: flour = 100%
  • • Weigh flour for consistency
  • • Cold ferment 24–72h for flavor
  • • Instant = active dry by weight

FAQ

What hydration for Neapolitan pizza?

Traditional Neapolitan uses 60–65% hydration. Higher hydration (65–70%) gives a more open crumb but is harder to shape.

How much dough per pizza?

Small (10–11"): 180–220g. Medium (12"): 220–280g. Large (14–16"): 280–400g.

Can I use active dry yeast instead of instant?

Yes. Use the same weight—instant and active dry are interchangeable by weight. Fresh yeast = 3× dry.

Why weigh instead of measure by volume?

Flour density varies with humidity and scooping. Weight ensures consistent results.

How long should I ferment the dough?

Same-day: 4–8 hours at room temp. Cold ferment: 24–72 hours in fridge for better flavor. Use less yeast for longer ferments.

What is baker's percentage?

Flour = 100%. Water, salt, yeast, oil are expressed as % of flour weight.

⚠️ Disclaimer: Baker's percentages are guidelines. Adjust to taste.

Sources

King ArthurSerious Eats

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