§ 01 — Numbers

The calculator for dough (you make the pizza yourself).

Choose a style. Adjust the quantities. The dough doesn't lie — and it won't give you approximate measurements either.

// Style

How many balls? one per pizza, unless you're feeling particularly ambitious

Grams per ball 250 g = 30 cm · 280 g = NY · 600 g = Detroit tin

Hydration 62%

55% chewable(steel jaw) 70% fluffy 85% focaccia(This isn't pizza anymore)

Salt 2.8%

Yeast

0.2%

Olive oil 0%

Sugar 0%

Type 00 flour or strong flour, 12% protein or more — not suitable for baking

100%

—g

Water tap water, cold. Not Evian.

62%

—g

Fine sea salt More is more—until it isn't

2.8%

—g

Fresh yeast the one that expires before you use it

0.2%

—g

Total weight —

Result → 4 pizzas from 250 g Hyd 62%