Pizza Dough Hydration Calculator
Neapolitan, NY, Roman — different math
📚 Learn more — how it works, FAQ & guide Click to expand
Learn more — how it works, FAQ & guide
Click to expand
Pizza dough hydration calculator
How to use this tool
- 1
Pick style
- 2
Enter pizza count + size
- 3
See dough breakdown
Frequently Asked Questions
Style hydration ranges?
Neapolitan: 60-65% (00 flour, 60-90s wood-fire). NY: 60-65% (high-protein bread flour). Roman: 75-85% (very wet, focaccia-like). Detroit: 70-78%. Pan: 65-75%.
Yeast amount by time?
Cold ferment 48hr: 0.1% IDY. Same-day 6hr: 1% IDY. Sourdough alternative: 20% levain.
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