Flour is 100%; flour mass = target dough divided by the complete ingredient ratio. Read the worked baker’s-math example or use the master calculator.
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Frequently Asked Questions
Everything you need to know about pizza dough calculation, ball weights, baker's math percentages, hydration physics, and preferment fermentation.
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100%Baker's Math Formulas
6+Pizza Styles Covered
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Frequently Asked Questions and Answers
There is no one weight for a 12-inch pizza. Center thickness and the reserved rim matter. Compare the transparent size chart and your own successful portion.
Scale by area, not diameter alone. A 14-inch pizza has about 153.94 in² area. Choose a loading using the worked size guide.
Multiply inside pan area by your chosen dough loading, or derive loading from a successful bake. Use the pan and thickness-factor tool.
Our 62% preset is an editable AVPN-informed example. The official doses and home adaptations are distinguished on the Neapolitan calculator page.
Hydration is water divided by all flour, multiplied by 100. Oven and flour context matter. See the hydration chart and home-oven guide.
Dose depends on the full warm/cold schedule and conditions. The yeast tool gives a planning estimate; compare 24, 48 and 72-hour workflows.
Use the product’s substitution instructions. The tool’s factors are planning conventions, not equal-performance guarantees. Read yeast-type differences.
Poolish is liquid; Biga is stiffer. Allocation and preferment hydration are separate inputs. See the worked comparison and method overview.
DDT is the target temperature after mixing. A conventional three/four-factor model estimates water temperature, using a measured friction adjustment. Use the DDT tool and calibration guide.
Read the actual product’s specifications and the recipe’s oven context. A 00 label does not establish protein or W strength. See 00 versus bread flour.
500 g total dough can be divided into two 250 g portions or another chosen portion size. Diameter depends on your crust loading. Use the portion-weight tool.
Deep Dives
Explore Dedicated Pizza Guides
Deepen your dough formulation knowledge with our in-depth guides and formulas.
Preferments Master Guide
Master Poolish and Biga. Understand hydration splits, fermentation biochemistry, and 2-stage recipe math.
Read Guide →Baker's Math Masterclass
Learn why flour is 100%, how to scale batch weights, calculate water DDT, and apply Pan Thickness Factors.
Read Guide →Pizza Dough Encyclopedia
Comprehensive hydration guide, flour strength (W index) matrix, oven temperatures, and dough stretching techniques.
Read Guide →Instant Dough Formulation
Ready to calculate your dough recipe?
Use the baker's percentage calculator to work out grams of flour, water, salt, yeast, and preferments for your chosen batch.