🍕 Neapolitan Pizza Dough Baker’s Percentage Calculator

Pizza Dough & Fermentation Calculator

Calculate precise flour (Tipo 00), water, salt, and yeast weight based on hydration % and maturation hours.

1 000 g de Pâte

Number of Dough Balls

Weight per Ball (g)

Hydration (%)

55% (Classique)65 %80% (Haute Hydratation)

Fermentation / Rise Time (Hours)

Room Temperature (°C)

Gluten Matrix & Fermentation Bubble (2D Render)W 280 - 320

Flour (Tipo 00)596 g

Cold Water (g)387 g

Fine Salt16.7 g

Fresh Baker’s Yeast1.2 g