Pizza dough calculator
Ingredients by dough weight and baker’s percentages.
Every percentage is relative to the total flour weight. At 65% hydration, 100 g of flour needs 65 g of water. Additional ingredients are included in the total dough weight.
Ingredients by dough weight and baker’s percentages.
Every percentage is relative to the total flour weight. At 65% hydration, 100 g of flour needs 65 g of water. Additional ingredients are included in the total dough weight.