Pizzero — Dough Calculator

§ 01 — The math

The dough calculator.

Pick a style. Set your ball count and weight. The grams update live, in proper baker's percentages, like a real pizzaiolo.

How many balls? one per pizza, usually

Grams per ball 250 g = 12" · 280 g = NY · 600 g = Detroit pan

Hydration 62%

55% chewy 70% airy 85% focaccia

Salt 2.8%

Yeast

0.2%

Olive oil 0%

Sugar 0%

Tipo 00 flour or bread flour, 12%+ protein

100%

—g

Water cold from the tap

62%

—g

Fine sea salt kosher works too

2.8%

—g

Instant dry yeast the dependable workhorse

0.2%

—g

Total dough mass —

Yields → 4 pizzas at 250 g Hyd 62%