How the recipe is calculated
Total dough = Pizzas × Ball weight
Flour = Total dough ÷ (1 + Hydration + Salt + Yeast + Oil)
Flour = Total dough ÷ (1 + Hydration + Salt + Yeast + Oil)
Example: 4 pizzas of 250 g at 65% hydration, 2.8% salt and 0.2% instant yeast need 595 g of flour, 387 g of water, 17 g of salt and 1.2 g of yeast.
Method
- Dissolve salt in the water, add flour and yeast, mix and knead until smooth.
- Rest 1–2 hours, divide into balls, then cold-ferment in the fridge.
- Take the balls out 2–3 hours before baking.
Converting a yeast type? Use the yeast converter.
Frequently asked questions
How much dough do I need per pizza?
About 250 g for a 12-inch Neapolitan pizza, 280 g for a 14-inch New York pizza and 350 g for a 16-inch pizza.
What hydration for pizza dough?
Neapolitan dough is usually 60–65%, New York style 60–63% with 1–3% oil. Home ovens often do better with 65–70%.
How much yeast for a 24-hour cold ferment?
About 0.2% instant yeast (2 g per kilo of flour). Same-day dough uses around 1%, and 48–72 hour ferments about 0.1%.
Which flour is best?
Italian 00 flour for very hot (400–480 °C) pizza ovens; bread flour for home ovens, where the higher protein browns and chews better.