Pizza Dough Calculator

Calculate precise baker's percentages in grams for flour, water, yeast, salt, oil, and sugar.

⚖️ Exact Gram Weight Recipe Formula
🌾
603g
Flour (100%)
💧
380g
Water
🧂
15.1g
Salt
🧪
1.8g
Yeast
🫒
0.0g
Oil
📦
1000g
Total Batch Weight

The Science of Baker's Percentages & Dough Hydration

In professional pizza baking, recipes are never measured in cups or spoons because volume measurements vary wildly based on flour packing density. Instead, bakers use Baker's Percentages, setting flour weight as the 100% baseline.

📊 Baker's Formula Equation

Flour Weight (grams) = (Total Target Dough Weight) / (100% + Hydration% + Salt% + Yeast% + Oil% + Sugar%) × 100

Flour Selection Matrix for Home Bakers

Flour Type Protein Content Best Pizza Styles Oven Temp Range
Caputo '00' Soft Wheat Flour 12.0 - 12.5% Neapolitan Wood-Fired 800°F - 950°F (High Heat)
High-Gluten Bread Flour 13.5 - 14.2% New York Style, Detroit Pan 500°F - 550°F (Home Oven)
Unbleached All-Purpose Flour 10.5 - 11.7% Thin Crust, Tavern Style 450°F - 500°F

Frequently Asked Questions About Pizza Dough

What is baker's percentage in pizza making?

Baker's percentage is a mathematical notation where total flour weight is set to 100%, and all other ingredients (water, salt, yeast, oil) are calculated as a percentage relative to the flour weight.

What is the ideal hydration percentage for Neapolitan pizza?

Traditional AVPN Neapolitan pizza dough uses between 60% to 65% hydration, baked in a high-heat wood-fired oven at 900°F (480°C) for 60-90 seconds.

How long should pizza dough cold ferment in the fridge?

Cold fermentation for 24 to 72 hours produces the finest crust flavor, extensibility, and digestible complex sugars. 48 hours is widely considered the sweet spot for peak flavor.