What is baker's percentage?

Baker's percentage is a method where flour is always 100% and all other ingredients are expressed as percentages of the flour weight. This ensures consistency when scaling recipes.

What hydration should I use for pizza dough?

For classic Neapolitan pizza, 60-66% hydration is ideal. Beginners should start with 60-65%. Higher hydration (70%+) creates airier crusts but is more difficult to handle.

Is this pizza calculator free?

Yes, the pizza dough calculator is completely free to use. We support the site through advertising.

Pizza Dough Calculator - Free Fermentation & Recipe Tool

Why Use a Pizza Dough Calculator?

Professional bakers and pizzerias worldwide use baker's percentages for consistent results. Our calculator helps you:

Achieve Consistency: Get the same perfect results whether making 2 or 20 pizzas
Control Hydration: Adjust from 50-100% for different pizza styles
Plan Fermentation: Schedule cold fermentation for enhanced flavor development
Use Poolish: Create complex flavors with traditional French pre-ferments

Calculator Features

📊 Baker's Percentage Math

Calculate exact ingredient amounts using professional baker's math. Flour is always 100%, making scaling effortless.

❄️ Cold Fermentation

Plan 24-72+ hour cold fermentation for superior flavor. Our calculator adjusts yeast amounts automatically.

🫙 Poolish Support

Create authentic Neapolitan pizza with poolish pre-ferment. The calculator handles all the timing and ratios.

💧 Water Addition Steps

Get precise 60-25-15 water addition instructions for easier mixing and better gluten development.

Understanding Pizza Dough Hydration

Hydration is the ratio of water to flour, expressed as a percentage. Different hydration levels produce different results:

50-60% (Low): Firm dough, easy to work with. Great for beginners and New York-style pizza.
60-66% (Classic): Traditional Neapolitan hydration. Tender yet slightly chewy crust.
70-80% (High): Airy, open crumb with large bubbles. More challenging but creates the lightest crusts.
80-100% (Very High): Focaccia and Roman-style. Very sticky, requires special techniques.

How to Use This Calculator

Set Batch Size: Enter number of pizzas and dough ball weight (250-300g typical for 12" pizza)
Choose Hydration: Start with 65% if you're new to pizza making
Plan Your Schedule: Set start and end times for fermentation
Optional Settings: Enable cold fermentation, add poolish, adjust salt and fats
Get Your Recipe: Receive exact weights, mixing instructions, and timeline

Start Calculating Your Recipe →

✅ Pro Tips for Perfect Pizza Dough

Use a digital scale for accurate measurements
Let cold-fermented dough reach room temperature 2-3 hours before shaping
Use tipo 00 flour for Neapolitan, bread flour for New York style
Cooler water (15-18°C) for longer fermentation, warmer (25-28°C) for faster rise