Pizza Dough Calculator (Baker Percentage)
Compute flour, water, salt, yeast and oil amounts for any number of pizzas using baker percentage notation and a target weight per pizza.
How to Use the Pizza Dough Calculator (Baker Percentage)
- Enter number of pizzas and weight per pizza.
- Enter hydration, salt, yeast and oil percentages.
- Click Calculate.
Anwendungsfälle
- •Home pizza baking.
- •Pizzeria recipe scaling.
- •Teaching baker percentages.
Formel
Flour = total_dough / (1 + hydration% + salt% + yeast% + oil%). All other ingredients are then derived as baker percentages of flour.
Häufig gestellte Fragen
What hydration should I use?
Neapolitan style: 58–62%. New York: 60–65%. Roman al taglio: 75–85%. The default 65% works well for home ovens.
How much yeast for cold fermentation?
Reduce yeast to 0.2–0.3% for a 24–48 h cold proof. The default 0.5% suits same-day bulk fermentation.