Pizza dough
Baker’s % · bread flour = 100%
Bread flour (12–13% protein)100%850 g29.983 oz
Water60%510 g17.99 oz
Salt2.51%21.3 g0.751 oz
Olive oil2%17 g0.6 oz
Sugar1%8.5 g0.3 oz
Instant dry yeast0.71%6 g0.212 oz
Cook With Love · Method Over Recipe
Pizza Dough Calculator
Scale the 60% hydration pizza dough by batch, flour weight, or the number and weight of dough balls you want.
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One base batch makes 1,412.8 g dough: three balls at about 471 g each. Hydration stays at 60%.
total dough
1× base batch · 3 dough balls · 470.93 g each