Pizza Dough Hydration Calculator (Baker's Percentage)
Enter your flour weight (or pick a pizza style) and the tool uses baker's percentage to instantly return the water, salt and yeast doses plus the per-ball weight. Includes Neapolitan VPN, New York street, Sicilian, Roman al taglio and Detroit presets, with automatic conversion between instant dry, active dry and fresh yeast.
Enter a positive flour weight and at least 1 dough ball; hydration / salt / yeast percentages must be ≥ 0.
Water
—
Salt
—
Yeast
—
Total dough weight
—
Per dough ball
—
Formula
water = flour × hydration%; salt = flour × salt%; yeast (IDY) = flour × yeast%; fresh ≈ IDY × 3; ADY ≈ IDY × 1.33
- · Flour is treated as 100% — every other ingredient is expressed as a fraction of the flour weight (standard baker's math).
- · Neapolitan AVPN spec: 55–62% hydration, 2.5–3% salt, 0.1–0.2% fresh yeast (≈ 0.03–0.07% IDY), dough balls 200–280 g.
- · New York / US street slice: 60–65% hydration, 1.5–2% salt, 0.3–0.5% IDY; commonly 14" (450 g) or 16" (550 g) for large triangular slices.
- · Sicilian / Detroit pan: 70–75% hydration, 2% salt, 0.4–0.6% IDY; rich in oil, proofed 2–4 h in pan before topping.
- · Roman al taglio (Bonci method): 75–85% hydration, 2% salt, 0.3–0.4% IDY paired with a 24–48 h cold ferment for the famous open crumb.
- · Yeast conversion (Hoffmann / King Arthur): 1 g IDY ≈ 1.33 g ADY ≈ 3 g fresh / cake yeast. Cold-fermented doughs cut yeast roughly 3–5×.
- · Sources: Modernist Pizza vol. 2 (Myhrvold & Migoya, 2021); AVPN Neapolitan disciplinare 2016; Bonci, "Il Gioco della Pizza" (Rizzoli 2011); King Arthur Baking yeast-conversion table.
Frequently asked
Is a higher hydration always better?
Not really — hydration mainly affects mouth-feel and handling difficulty. Low-hydration doughs (55–60%) are firm and easy to shape, perfect for Neapolitan or beginners. High-hydration doughs (70–85%) develop the big irregular "open crumb" but are sticky, require stretch-and-fold mixing, and demand skill to shape and bake. Home ovens (≤ 290 °C) struggle to crisp the bottom of very wet doughs, so start around 60–65% and push up as you build confidence.
How do I convert between IDY, ADY and fresh yeast?
The industry rule of thumb is IDY : ADY : fresh = 1 : 1.33 : 3 by mass. So 0.3% IDY ≈ 0.4% ADY ≈ 0.9% fresh yeast on the flour weight. IDY can be added straight to the flour; ADY should be bloomed in ~35 °C water with a pinch of sugar for 10 minutes first; fresh yeast is crumbled into cool water for a few minutes before mixing. Sources: King Arthur Baking yeast guide; SAF Instant technical datasheet; James Hoffmann's home-baking notes.
How heavy should each dough ball be?
It depends on size and style: Neapolitan 11–12" (28–30 cm) ≈ 230–280 g; New York 16" (40 cm) ≈ 540–600 g; home-oven 12" NY-style ≈ 400–450 g; Sicilian / Detroit 25 × 35 cm pan ≈ 800–900 g; Roman al taglio 30 × 40 cm pan ≈ 900–1000 g. The tool back-calculates flour from balls × ball weight, so set balls to 1 if you want a single test bake.
How much should I reduce yeast for a cold ferment?
Rule of thumb: each time you double the ferment, halve the yeast. 4 h at room temp ≈ 0.5% IDY; 24 h in the fridge ≈ 0.1–0.15%; 48 h ≈ 0.05–0.08%. Long, low-yeast ferments build flavour as amylases break starch into sugars and the yeast / wild bacteria produce esters and acids. Both Modernist Pizza and Hoffmann recommend 0.1% IDY + 24–36 h cold ferment as the home baseline — don't overdose yeast and bury the wheat flavour.
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