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:3
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%585.00< These
8
Water65.00%380.25< are
9
Yeast0.75%4.39< your
10
Salt2.00%11.70< ingredients
11
Olive Oil1.50%8.78< in grams
12
Total990.11
13
14
60% Hydration Dough
15
IngredientBakers %Amount
16
Flour100.00%600.00< These
17
Water60.00%360.00< are
18
Yeast0.75%4.50< your
19
Salt2.00%12.00< ingredients
20
Olive Oil1.50%9.00< in grams
21
Total985.50
22
23
50% Hydration Dough
24
IngredientBakers %Amount
25
Flour100.00%645.00< These
26
Water50.00%322.50< are
27
Yeast0.75%4.84< your
28
Salt2.00%12.90< ingredients
29
Olive Oil1.50%9.68< in grams
30
Total994.91
31
Loading...
 
 
 
Dough