How percentages affect dough
Higher hydration usually gives a more extensible dough but can be harder to handle. Salt around 2-3% is common for many pizza styles. Yeast percentage should be adjusted for fermentation time, dough temperature and whether the dough is refrigerated.
Example
Four 250 g dough balls require 1,000 g total dough. With 65% hydration, 2.5% salt, 2% oil and 0.3% yeast, the calculator works backward from total dough to the flour weight, then calculates each ingredient as a percentage of flour.
Common mistakes
Baker's percentages are based on flour weight, not total dough weight. A 65% hydration dough does not mean water is 65% of the finished dough.
Limitations
The calculator does not set fermentation time, flour strength, dough temperature, stretching method or oven style. Those choices can change texture even with the same ingredient weights.
Last reviewed: 2026-05-17