Key Takeaways
- Use 10 grams of dough per inch of pizza diameter for thin crust
- 65% hydration is ideal for beginners - easy to handle with great results
- Always measure ingredients by weight, not volume for consistency
- Cold fermentation (24-72 hours) produces the best flavor development
- Salt should be 2% of flour weight and yeast 0.5% for overnight rise
Understanding Baker's Math: The Foundation of Perfect Pizza Dough
Baker's percentages (also called baker's math) is the professional method for scaling bread and pizza recipes. In this system, flour is always considered 100%, and every other ingredient is expressed as a percentage of the flour weight. This allows you to easily scale recipes up or down while maintaining perfect ratios.
For pizza dough, the standard baker's percentages are: flour (100%), water (60-70% depending on style), salt (2%), and yeast (0.5% for slow rise, 1-2% for same-day pizza). Our calculator uses these professional ratios to give you precisely calculated ingredient amounts based on your desired pizza quantity and size.
Total Dough Weight = Pizza Size (inches) x 10g x Number of Pizzas
Hydration Levels Explained: Finding Your Perfect Dough
Hydration refers to the ratio of water to flour in your dough, expressed as a percentage. This single variable has the greatest impact on your pizza's texture, workability, and final crust characteristics. Understanding hydration helps you choose the right dough for your skill level and preferred pizza style.
Pro Tip: Start Low, Go Slow
If you're new to pizza making, start with 60-62% hydration. As you develop your dough-handling skills, gradually increase hydration by 2-3% at a time. Higher hydration doughs require more experience to stretch without tearing.
Choosing the Right Flour for Pizza Dough
The type of flour you use significantly affects your pizza's texture, flavor, and how the dough handles. Flour is classified by its protein content, which determines gluten development - the network of proteins that gives dough its structure and chewiness.
Tipo 00 Flour
The gold standard for Neapolitan pizza. Finely milled with moderate protein for tender, extensible dough. Bakes beautifully at high temperatures.
Bread Flour
Excellent for NY-style pizza. Higher protein creates chewy texture and strong gluten. Widely available at grocery stores.
All-Purpose Flour
Produces decent results for home bakers. Lower protein means less chewiness but easier to work with. Good for pan pizzas.
Flour Protein Comparison Chart
| Flour Type | Protein % | Best For | Characteristics |
|---|---|---|---|
| Caputo Tipo 00 | 12.5% | Neapolitan, Wood-fired | Tender, extensible, blisters well |
| King Arthur Bread | 12.7% | NY-style, Pan pizza | Chewy, strong structure |
| All Trumps | 14.2% | NY-style, High-gluten | Very chewy, great snap |
| All-Purpose | 10-11% | Casual home pizza | Tender, less chewy |
How to Make Perfect Pizza Dough: Step-by-Step
Pizza Dough Method (Same-Day or Overnight)
Mix Dry Ingredients
Combine flour and salt in a large bowl. If using instant yeast, add it to the flour. For active dry yeast, dissolve in warm water (100-110F) first and let bloom for 5-10 minutes until foamy.
Add Water and Mix
Pour room temperature water (65-70F for cold ferment, 95-100F for same-day) into the flour. Mix with a wooden spoon or your hand until no dry flour remains. The dough will be shaggy - this is normal.
Autolyse (Rest)
Cover the bowl and let rest for 20-30 minutes. This autolyse period allows flour to fully hydrate and gluten to begin developing naturally, making the dough easier to knead.
Knead the Dough
Knead for 8-12 minutes by hand (or 6-8 minutes in a stand mixer with dough hook) until smooth and elastic. The dough should pass the windowpane test - you can stretch a small piece thin enough to see light through without tearing.
Bulk Fermentation
Place dough in a lightly oiled container, cover, and let rise. For same-day pizza: 2-4 hours at room temperature until doubled. For cold fermentation: 24-72 hours in the refrigerator for superior flavor.
Divide and Ball
Divide dough into portions based on your calculator results. Shape each portion into a tight ball by tucking edges underneath. Place balls on a floured surface or in individual containers.
Final Proof
Let dough balls rest at room temperature for 1-2 hours before shaping. If cold-fermented, remove from fridge 2-3 hours before baking. The dough should be soft, relaxed, and pass the poke test (indent springs back slowly).
The Science of Fermentation: Why Time Equals Flavor
Fermentation is where the magic happens. During this process, yeast consumes sugars in the flour and produces carbon dioxide (which creates bubbles) and alcohol (which adds flavor). But the real flavor development comes from enzymatic reactions that break down starches and proteins into compounds that caramelize beautifully during baking.
Cold fermentation (retarding the dough in the refrigerator) slows yeast activity while allowing enzymes to continue working. This extended fermentation creates complex flavors impossible to achieve with a quick rise. Professional pizzerias often cold-ferment their dough for 48-72 hours.
| Fermentation Method | Time | Yeast Amount | Flavor Profile |
|---|---|---|---|
| Quick Rise (Same Day) | 2-4 hours | 1-2% of flour | Mild, bread-like, convenient |
| Room Temp Overnight | 8-16 hours | 0.5% of flour | Good depth, slight tang |
| Cold Ferment 24-48 hrs | 24-48 hours | 0.2-0.5% of flour | Complex, nutty, caramelized |
| Extended Cold Ferment | 3-5 days | 0.1-0.2% of flour | Deep, sourdough-like tang |
Regional Pizza Styles and Their Dough Requirements
Neapolitan Pizza (Naples, Italy)
The original pizza style, protected by AVPN (Associazione Verace Pizza Napoletana) standards. True Neapolitan pizza features a soft, charred crust with a tender, puffy cornicione (edge). It's baked in a wood-fired oven at 800-900F for just 60-90 seconds.
- Hydration: 65-70%
- Flour: Tipo 00 (Caputo recommended)
- Fermentation: 24-72 hours cold or 8-24 hours room temp
- Dough weight: 250-280g for 12" pizza
New York Style Pizza
Characterized by large, foldable slices with a crispy-yet-chewy crust. NY pizza uses higher protein flour and moderate hydration. The dough is stretched thin and baked in a deck oven at 500-550F for 8-12 minutes.
- Hydration: 58-65%
- Flour: High-gluten bread flour (13-14% protein)
- Fermentation: 24-48 hours cold
- Dough weight: 280-320g for 16" pizza
Detroit Style Pizza
A thick, rectangular pan pizza with a crispy, caramelized cheese edge called "frico." Detroit-style uses a high-hydration dough that's pressed into an oiled blue steel pan and allowed to proof directly in the pan.
- Hydration: 70-75%
- Flour: Bread flour or all-purpose
- Fermentation: 24-48 hours cold, then proof in pan
- Pan size: 10x14" Lloyd pan is standard
Common Pizza Dough Problems and Solutions
Even experienced pizza makers encounter issues. Here's how to diagnose and fix the most common problems:
Problem: Dough is Too Sticky
Causes: Too much water, under-kneaded, or high humidity. Solutions: Resist adding extra flour - it changes ratios. Instead, oil your hands lightly, let the dough rest (gluten will tighten), or use the slap-and-fold technique. If consistently sticky, reduce hydration by 2-3% next time.
Problem: Dough Springs Back When Stretching
Causes: Over-kneaded, too cold, or insufficient proofing. Solutions: Let the dough rest 15-20 minutes covered. Ensure dough has fully come to room temperature after cold fermentation. The dough should feel soft and relaxed, not tight.
Problem: Dough Tears During Stretching
Causes: Under-developed gluten, dough too cold, or stretched too thin too fast. Solutions: Knead longer to develop gluten. Let dough warm up completely. Stretch gradually from the center outward, letting gravity help.
Problem: Flat, Dense Crust Without Rise
Causes: Dead yeast, water too hot, or over-proofed. Solutions: Test yeast by blooming in warm water with a pinch of sugar - it should foam within 10 minutes. Never use water above 110F. Over-proofed dough has exhausted its gas; start with fresh dough.
Frequently Asked Questions
For beginners, 60-65% hydration is ideal as it's easier to handle. Neapolitan-style pizza typically uses 65-70% hydration, while New York-style ranges from 58-65%. Higher hydration (70%+) creates lighter, airier crusts but requires more skill to handle.
A general rule is 10 grams of dough per inch of pizza diameter. So a 12-inch pizza needs about 120g of dough, a 14-inch needs 140g, and a 16-inch needs 160g. This creates a thin-crust pizza; add 20-30% more for thicker crusts.
Tipo 00 flour is the gold standard for Neapolitan pizza due to its fine texture and moderate protein content (11-12.5%). Bread flour (12-14% protein) works great for New York-style. All-purpose flour (10-12% protein) produces decent results for home bakers.
Room temperature rise takes 8-24 hours. Cold fermentation in the refrigerator (2-5 days) develops more complex flavors. For same-day pizza, a 2-4 hour rise with more yeast works but produces less flavorful dough.
Hydration is the ratio of water to flour by weight. If you use 1000g of flour and 650g of water, that's 65% hydration. Higher hydration creates softer, more extensible dough with larger air bubbles but is harder to handle.
Yes! Pizza dough freezes well for up to 3 months. Form into balls, coat with olive oil, and freeze in airtight bags. Thaw overnight in the refrigerator, then let come to room temperature (1-2 hours) before stretching.
Too much water, not enough kneading, or high humidity can cause sticky dough. Use flour on your hands and work surface, or try wet hands instead. Let the dough rest 20-30 minutes (autolyse) to absorb water before kneading.
Baker's percentages express all ingredients as a percentage of flour weight (flour is always 100%). If you have 1000g flour, 650g water (65%), 20g salt (2%), and 5g yeast (0.5%), your total dough weight is 1675g.
Ready to Make Perfect Pizza at Home?
Use our calculator above to get precise measurements for your next pizza night. Remember: great pizza starts with great dough!