Pizza Dough Calculator

Pizza Dough Science

Hydration Explained

Hydration is the water weight as a percentage of flour weight. 60% hydration = 60g water per 100g flour. Higher hydration creates larger air pockets, chewier texture, and better oven spring — but is harder to handle. Lower hydration gives crispier, easier-to-shape dough.

Yeast Quantities

For same-day dough: 0.3–0.5% dry yeast relative to flour. Cold ferment (24–72hr in fridge): 0.05–0.1% dry yeast — slow fermentation develops flavour dramatically. Fresh yeast: use 3× the amount of dry yeast. Instant yeast: slightly less than active dry.

Baker's Percentages

Pizza recipes use baker's percentages — all ingredients expressed as a percentage of flour weight. This makes scaling to any number of pizzas trivial: keep percentages constant and multiply flour by however many dough balls you need.