Pizza dough

Enter how many dough balls you want, the weight of each and the hydration: calculate the exact amounts of flour, water, salt and yeast.

Dough balls (pizzas)

Weight each (g)

Hydration (%)

What it's for

To make pizza dough with the right proportions, starting from how many pizzas you want. Hydration is the percentage of water to flour (55-65% classic, 70%+ for pan pizza).

Tip

For a long rise (24-48h in the fridge) reduce the yeast. Salt slows the rise: keep it away from the yeast while mixing.