Baker's Pizza Dough Math

Neapolitan-style scaling — hydration, yeast, salt & oil for consistent dough.

Dough Balls

Ball Weight (g)

Hydration %

Salt %

Yeast %

Oil %

Total Flour Needed

590 g

—

Hydration Level

50% (crispy)70%+ (airy)

Water

383 g

Salt

16.5 g

Yeast

1.2 g

Oil

8.9 g

Total Dough

1000 g

Per Ball

250 g

Flour is always 100% — every ingredient scales against it.

Did you know?

The world's largest pizza ever made measured 1,261 square metres — baked in Rome in 2012 using over 5,000 kg of flour.

Baker % Formula

Flour = Total Weight / (1 + Hydration% + Salt% + Yeast% + Oil%)

Why use baker's %?

Flour is 100%. All ingredients scale relative to flour mass, so recipes are easy to scale up or down.

What hydration for Neapolitan?

Classic Neapolitan is 60–65%. Higher hydration (65–70%+) gives a lighter, airier crumb but is harder to shape.