Scale pizza dough by hydration, not by vibes
Baker's percentages turn 'a bit wetter than last time' into exact gram weights — flour first, everything as a percentage of it.
Tools used in this guide
The job
Pizza dough is five numbers: how many balls, how heavy each, and the baker's percentages for water, salt and yeast. 65% hydration is standard Neapolitan; 70% is puffy and harder to shape.
Percentages to grams
Enter ball count and weight (a 280g ball makes a 30cm pizza), then hydration, salt and yeast percents. The output gives flour, water, salt and yeast in grams — yeast is the fresh/compressed kind.
- Instant dry yeast is roughly a third of fresh: 0.3% fresh ≈ 0.1% instant.
- Salt between 2–3% is the normal band; 2.5% is the common answer.
Scaling notes
Everything scales linearly — four 280g balls is exactly twice two. The tool doesn't model fermentation, so a cold-fermented recipe still needs its fridge time regardless of the numbers.