Ultimate Pizza Dough Calculator

Professional baker's percentages with fermentation science.

Dough balls

Weight/ball (g)

Flour Blend

100.0%

Flour Type607.6g

Blend %

Protein%Protein content determines gluten potential. Higher % = stronger, chewier dough.

WAlveograph strength value. W 200–250 = weak (AP); W 280–330 = medium (00); W 350+ = strong (bread flour). Higher W needs longer fermentation.

P/LTenacity (P) to Extensibility (L) ratio. 0.5–0.6 is ideal for pizza. Lower = more extensible (easy to stretch); higher = more elastic (springs back).

Avg Protein

12.5%

Avg W

300

Avg P/L

0.55

Formula

HydrationWater as % of flour weight. 60–65% Neapolitan, 65–70% NY, 70–80%+ Detroit/pan.62%

50%85%

SaltSalt slows fermentation and adds flavor. 2–3% is standard for pizza.2.5%

1%3.5%

Fermentation & Environment

Ambient TempThe temperature at which your dough will ferment and proof. Higher temps speed up fermentation significantly.

Yeast TypeIDY is 3× stronger than Fresh. Sourdough starters need much larger amounts. Yeast quantity auto-calculates from your fermentation time and temperature.

Bulk Ferment (hrs)Cold retard in fridge (39°F/4°C) can extend to 72h+. Room temp (72°F/22°C) is typically 8–24h. Based on your flour W value and ambient temp.Rec: 23–50h

Flour W=300 · 72°F

Final Proof (hrs)After balling, proof at room temperature until dough is relaxed and extensible. Shorter at warmer temps.Rec: 1.8–4.5h

At 72°F

Your Recipe

Neapolitan Pizza Dough

4 balls × 250.0g = 1000.0g total

Ingredient	Weight	%
Flour	607.6g	100%
↳ 00 Pizza Flour	607.6g	100%
Water	376.7g	62%
Salt	15.19g	2.5%
Yeast(Fresh)	0.52g	0.09%

Avg W

300

Avg Protein

12.5%

Avg P/L

0.55

Fermentation Schedule

Bulk fermentation24h @ 72°F

Final proof4h @ 72°F

Yeast rate0.085%