Pizza Dough Calculator

Hydration Level: The ratio of water to flour by weight. 65% means 650g water per 1000g flour. Higher hydration (70-75%) creates airier, lighter crusts with larger bubbles - ideal for Neapolitan. Lower hydration (55-60%) makes denser, chewier crusts that hold toppings better.

Salt Percentage: Always 2% of flour weight. Salt strengthens gluten, controls fermentation, and adds flavor. Don't skip it or reduce it - the percentage is scientifically optimized.

Yeast Amount: Depends on rise time. 0.5% (0.005) for overnight cold fermentation (12-24 hours) develops complex flavors. Use 1-2% for same-day dough (2-4 hours). Less yeast + longer time = better flavor.

Baker's Percentages: Professional bakers use percentages based on flour weight (always 100%). This makes scaling recipes easy. Example: 65% hydration, 2% salt, 0.5% yeast. Once you know the percentages, you can make any quantity of dough by just calculating from total flour weight.