Bakery tool
Bread calculator
Baker's percentages, scaled to the gram. No maths at six in the morning.
Batch
4 dough balls × 250 g
Hydration
62%
Balanced
376 g water / 606 g flour
Counts the water in the starter, milk (~87%), eggs (~75%) and butter (~16%).
- Total flour
- 606 g
- Total water
- 376 g
Ingredients
Change a percentage to change the formula. Change grams to scale the whole batch.
| Ingredient | Percent | Grams | ||
|---|---|---|---|---|
| the base, 100% | % | g | ||
| % | g | |||
| % | g | |||
| ≈ 0.4 g instant yeast | % | g | ||
| Total | 165% | 1000g |
Besides the dough
- San Marzano tomatoes, crushed80 g per piece320 g
- Fior di latte mozzarella100 g per piece400 g
$ bread doctorformula@186e9f0
- hydration 62% · balanced. Production-ready.
- salt 2.8% · generous, pizza-style.
- yeast 0.07% (instant eq.) · long rise: 8 h+ or the fridge.
→ 0 issues. Happy baking.
The process
Mix · 15 min
Salt dissolved in the water, then the flour gradually and the yeast last. Knead until smooth and elastic.
Bulk · 2 h
Covered, at 20–22°C.
Balls · 6–8 h
Divide, shape tight balls and leave them covered until they relax. Or 24 hours in the fridge and 3 at room temperature.
Stretch
Fingers only, from the centre outwards, leaving the cornicione alone. Rolling pins are banned by the rulebook. Really.
Bake · 60–90 s
At 430–480°C in a dedicated pizza oven, rotating for an even bake. For a home oven, choose «Home pizza · 300°C» for an adapted dough and baking times.