Pizza Dough Hydration Calculator

Neapolitan pizza dough typically runs 58–65% hydration, lower than bread because it needs to be stretched thin without tearing. New York style is similar, around 60–65%. Pan pizza (like Detroit or focaccia-style) can go 70–80% since it's pressed into an oiled pan rather than hand-stretched.

Pizza dough is stretched by hand and needs enough strength to hold a thin, even sheet without holes. High hydration makes the dough extensible but also weak. Lower hydration keeps the gluten network strong enough to stretch without snapping or tearing.

Lower hydration (58–63%) produces a crispy, cracker-like crust. Higher hydration (65–75%) gives a chewier crust with larger air bubbles and a more open texture; closer to a bread-like bite. The baking temperature matters as much as hydration: a hotter oven (700°F+) with lower hydration gives the classic Neapolitan char.

00 flour is milled very finely and typically has moderate protein (11–12%). It absorbs water well and produces a silky, extensible dough. Because it is finely milled, it may absorb water slightly faster than bread flour. Start at the same hydration you would use with bread flour and adjust based on dough feel.

Enter the number of pizzas and your target ball weight (typically 250–280g for a 12-inch Neapolitan, 300–330g for a 14-inch New York). The calculator scales the total batch and outputs individual ball weights along with total ingredient amounts.

Cold fermentation (24–72 hours in the fridge) develops deeper flavor and a more complex texture. For cold-fermented dough, use less yeast (0.1–0.2% IDY) and consider a slightly lower hydration, as the dough continues absorbing water during the long rest. Same-day dough is faster but less complex in flavor.

Yes. Enter your starter weight and starter hydration so the calculator can back out the flour and water contribution from the starter. Sourdough pizza typically uses 15–20% starter and runs 62–68% hydration for a manageable, flavorful dough.

Olive oil coats gluten strands and makes dough more tender and extensible, but it does not count as water in the hydration calculation. Most pizza recipes use 2–3% oil. Add it to the calculator as a separate ingredient; it will appear as a baker's percentage without affecting hydration.