FARINA + ACQUA + TEMPO
Your evening.
Your pizza dough.
How many pizzas are you making? Choose dough-ball weight and baker’s percentages. The calculator works out the ingredients.
02 / INTO THE BOWL
Your ingredients.
4 × 250 g
- Flour
- 596 g
- Water
- 387 g
- Salt
- 14,9 g
- Instant dry yeast
- 1,79 g
- Oil
- 0 g
- Total dough
- 1.000 g
Quantities are rounded. Use a precision scale for small yeast quantities.
THE PRINCIPLE
Flour is the starting point.
At 65% hydration, every 100 g of flour needs 65 g of water. Salt, yeast and oil are also expressed relative to flour. The calculator divides your desired total dough weight across all ingredients.
How long should the dough rise?
Follow the schedule in a suitable recipe. This calculator scales a direct dough without a preferment; you choose the fermentation schedule and yeast quantity.
Read the margherita recipe ↗