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

 
$
%
123
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Still loading...
ABCD
1
Number of 330G Dough Balls:
2
You enter this number:4
3
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 and Tipo 00
4
5
65% Hydration Dough
6
IngredientBakers %Amount
7
Flour100.00%780.00< These
8
Water65.00%507.00< are
9
Yeast0.75%5.85< your
10
Salt2.00%15.60< ingredients
11
Olive Oil1.50%11.70< in grams
12
Total1,320.15
13
14
60% Hydration Dough
15
IngredientBakers %Amount
16
Flour100.00%800.00< These
17
Water60.00%480.00< are
18
Yeast0.75%6.00< your
19
Salt2.00%16.00< ingredients
20
Olive Oil1.50%12.00< in grams
21
Total1,314.00
22
23
50% Hydration Dough
24
IngredientBakers %Amount
25
Flour100.00%860.00< These
26
Water50.00%430.00< are
27
Yeast0.75%6.45< your
28
Salt2.00%17.20< ingredients
29
Olive Oil1.50%12.90< in grams
30
Total1,326.55
31
Loading...
 
 
 
Dough