Pizza dough calculators
Pizza doughs by style: a Neapolitan at 62% hydration, a Roman pan dough at 80%, New York with oil and sugar, Detroit, tonda, pinsa and the two Chicago styles.
Pizza is one dough with a dozen answers to the same three questions: how much water, how much fat, and how long the dough gets. A Neapolitan at 62% hydration bakes in a minute or two at full heat. A Roman teglia at 80% needs a pan and folds instead of kneading. New York and Sicilian take olive oil and a day or two in the fridge. Chicago goes short and buttery for deep dish, or cracker-thin for tavern squares.
Neapolitan pizza dough calculator
Four ingredients and nothing else: flour, water, salt, yeast. 62% hydration by default, 250 g balls, an oven as hot as it goes.
Hydration 62% · 4 × 250 g
Pizza classica dough calculator
Thinner and crisper than a Neapolitan. 58% hydration and a little olive oil, so the crust browns at 250–300 °C.
Hydration 58% · 4 × 230 g
Pizza in teglia dough calculator
Roman pan pizza: 80% hydration, an open crumb, folds instead of kneading. 600 g of dough for a 40 × 30 cm pan.
Hydration 80% · 600 g
Canotto pizza dough calculator
A Neapolitan pushed for the tallest possible rim: 72% hydration, strong flour, 260 g balls.
Hydration 72% · 4 × 260 g
New York pizza dough calculator
The wide, foldable slice. Bread flour with olive oil and a little sugar, a day or two in the fridge.
Hydration 65% · 3 × 380 g
Detroit pizza dough calculator
Thick, airy pan pizza at 70% hydration, with the cheese pushed to the edge to bake into a frico crown.
Hydration 70% · 535 g
Sicilian pizza dough calculator
Square pan pizza the New York way: 64% hydration, olive oil and a slow cold ferment.
Hydration 64% · 850 g
Chicago deep dish dough calculator
A short, buttery crust for a deep pan: around 50% hydration, 20% fat, barely kneaded.
Hydration 51% · 900 g
Roman tonda pizza dough calculator
Scrocchiarella, the crisp Roman round: 56% hydration, a little oil, 180 g balls rolled thin.
Hydration 56% · 4 × 180 g
Pinsa romana dough calculator
Oval pinsa on a wheat, rice and soy flour blend. A wet dough and a night in the fridge.
Hydration 69% · 6 × 165 g
Grandma pizza dough calculator
The thin sheet-pan pie from an oiled tray: 64% hydration, proofed the same day or left cold overnight.
Hydration 64% · 680 g
Chicago tavern-style dough calculator
Cracker-thin Chicago squares: 50% hydration, 8% oil, and skins dried overnight before they are baked.
Hydration 49% · 2 × 295 g