Pizza Dough Calculator
 Share
The version of the browser you are using is no longer supported. Please upgrade to a supported browser.Dismiss

 
$
%
123
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
ABC
1
Desired Dough Balls
2
# BallsSize(grams):
3
You enter these: 3350
4
This dough has less than 1% yeast, so it is best suited for a long rise at room temp of 10-12 hours, or a refrigerated rise of 24-36 hours for a dough that has a good flavor profile. This works good with King Arthur Bread Flour, Tipo 00, and even AP flour. A decent New York Style is 50/50 AP and Bread flour. 350g is a good sized dough ball for a 12" pizza
5
6
65% Hydration Dough
7
IngredientBakers %Amount
8
Flour100.00%625 g
9
Water65.00%407 g
10
Yeast0.75%5 g
11
Salt1.00%7 g
12
Olive Oil1.50%10 g
13
Total1054 g
14
15
60% Hydration Dough
16
IngredientBakers %Amount
17
Flour100.00%640 g
18
Water60.00%384 g
19
Yeast0.75%5 g
20
Salt2.00%13 g
21
Olive Oil1.50%10 g
22
Total1052 g
23
24
50% Hydration Dough
25
IngredientBakers %Amount
26
Flour100.00%681 g
27
Water50.00%341 g
28
Yeast0.75%6 g
29
Salt2.00%14 g
30
Olive Oil1.50%11 g
31
Total1053 g
32
Loading...
 
 
 
Dough
Copy of Dough
Sheet5
Sheet4
 
 
Main menu