RATIO:DAD

Pizza Dough Ratio Calculator

Baker's percentages — flour 100, water 65.

Pizza Dough Ratio  ·  Baker's formula
FLOUR : WATER
1 : 0.65
Servings (4 medium pizzas)
4
Style
Units
Ingredients
  • 500 gStrong flour
  • 325 mlWater
  • 10 gSalt
  • 5 gInstant yeast
  • 10 mlOlive oil (optional)
Method
  1. 01Mix flour, water, salt and yeast to a rough dough.
  2. 02Knead 8 minutes or stretch-and-fold every 30 minutes for 2 hours.
  3. 03Ball into portions and rest until doubled — 1½ hours same-day, overnight in the fridge.
  4. 04Stretch, top and bake on the hottest surface you have.
Adjust it
  • >Higher hydration (up to 70%) gives an airier crumb but needs more skill.
Troubleshooting
  • !Dough tears: needs more rest to relax the gluten.
  • !Dense crust: dough was under-proofed.
Related ratios
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Standard lean bread in baker's percentages.

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TW

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Self-raising flour and Greek yoghurt, 1 : 1 by weight.

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by weight