How to Use the Pizza Dough Calculator
Enter the number of pizzas you want to make, select the size, set your desired hydration percentage, and choose a fermentation time. The calculator uses baker's percentages to compute exact weights for flour, water, salt, yeast, and optional olive oil and sugar. All measurements are in grams for precision, because weight-based measurements are essential for consistent pizza dough.
The calculator adjusts yeast amounts based on fermentation time: more yeast for same-day dough, less for cold fermentation. Cold fermented dough develops more complex flavors and better texture, which is why most serious pizza makers prefer a 24-48 hour cold ferment.
Understanding Pizza Dough Hydration
Hydration is the ratio of water to flour by weight. At 60% hydration, the dough is firm and easy to handle, great for thin and crispy crusts. At 65%, the dough is more supple and produces a classic New York style crust. At 70%+ hydration, the dough is wet and produces a light, airy crumb but requires more skill to handle. Neapolitan pizza traditionally uses 58-65% hydration with "00" flour.
The Role of Salt and Yeast
Salt strengthens the gluten network, controls yeast activity, and contributes flavor. The standard 2.5% is a good starting point. Yeast quantity determines how fast the dough ferments. Same-day dough uses about 1% yeast, while a 48-hour cold ferment uses just 0.15%, allowing slow flavor development without over-proofing.
Frequently Asked Questions
What hydration should I use for pizza dough?
60-65% for home ovens. Neapolitan uses 58-65%. Higher hydration (70%+) creates lighter crust but is harder to handle.
How much dough do I need per pizza?
200g for 10 inches, 250g for 12 inches, 300g for 14 inches, and 350g for 16 inches.
Should I cold ferment pizza dough?
Yes, cold fermentation for 24-72 hours develops significantly more flavor and improves texture and extensibility.
What type of yeast should I use?
Instant dry yeast is the most convenient. Active dry yeast should be dissolved in warm water first.
Why does my pizza dough shrink back when stretching?
The gluten is too tight. Let the dough rest at room temperature for at least 1-2 hours after removing from the fridge.