Pizza Dough & Baker's Percentage Calculator
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Ingredients for your dough
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How to Use the Pizza Dough Calculator
Baker's percentages are based on the flour weight being 100%. All other ingredients are calculated as a percentage of the flour. This method scales perfectly to any batch size.
- Flour: 100% (your base amount)
- Water: 60-80% depending on style (hydration)
- Yeast: ~0.5-1% (active dry or instant)
- Salt: ~2-3% for flavor and gluten structure
Pizza Styles Compared
Neapolitan is the classic thin-crust style cooked at very high heat (800-900°F). New York style is hand-tossed with a foldable slice. Sicilian/Detroit is a thick, rectangular pan pizza. Pan/Deep dish uses higher hydration dough baked in a deep pan with lots of oil.
Frequently Asked Questions
Baker's percentage expresses every ingredient's weight as a percentage of the total flour weight. So 65% hydration means the water weighs 65% of the flour weight. This makes it easy to scale recipes up or down.
Yes. Bread flour (12-13% protein) works great for pizza dough and gives excellent structure. '00' flour is finer-milled and traditional for Neapolitan, but bread flour is a fine substitute for home ovens.
Room temperature: 2-4 hours. Cold ferment in the fridge: 24-72 hours for better flavor and digestibility. Cold fermentation develops more complex flavors as the yeast slowly breaks down the dough.