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
65%
Balanced
383 g water / 589 g flour
Counts the water in the starter, milk (~87%), eggs (~75%) and butter (~16%).
- Total flour
- 589 g
- Total water
- 383 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 | |||
| ≈ 3.5 g fresh yeast | % | g | ||
| % | g | |||
| Total | 169.7% | 1000g |
Besides the dough
- Thick tomato sauce60 g per piece240 g
- Well-drained mozzarella80 g per piece320 g
$ bread doctorformula@793d29e
- hydration 65% · balanced. Production-ready.
- salt 2.5% · right on spec.
- yeast 0.2% (instant eq.) · a few hours of rise.
→ 0 issues. Happy baking.
The process
Knead · 10–15 min
Use bread or pizza flour with ~11–12% protein. Mix the flour, water and yeast, then work in the salt and oil. Knead until smooth. The 2% oil helps keep the dough tender during the longer bake.
Room temperature · 1 h
Leave the dough covered at 20–22°C. Shorten this stage if your kitchen is very warm.
Balls · 24 h in the fridge
Divide the dough, shape balls and put them in lightly oiled, sealed containers with room to rise. Refrigerate for about 24 hours at ~4°C.
Relax · 2–3 h
Take the balls out of the fridge and leave them covered at 20–22°C. They are ready when puffy and easy to stretch; if they spring back, give them another 15–20 minutes.
Stone · 60 min at 300°C
Put the pizza stone or baking steel in the cold oven on a rack in the lower third. Preheat the oven and baking surface for at least an hour at 300°C, using top and bottom heat. Use a stone rated for this temperature.
Stretch and top
For a 250 g ball, stretch a ~28–30 cm disc with a thin centre and an airy rim. Add a little thick sauce and well-drained mozzarella. Use a peel lightly dusted with flour or semolina to slide it directly onto the stone; no parchment at 300°C.
Bake · ~6–10 min
At 300°C, allow roughly 6–8 minutes on steel or 8–10 on stone. Check from minute 5 and rotate if it browns unevenly. It is ready when the base and rim are browned and the cheese has melted. Timing depends on your oven and crust thickness.
Optional grill and the next pizza
If the base is done but the top is pale, move the pizza to the upper rack and grill for 30–60 seconds, watching constantly. Without a grill, bake a little longer. Return to 300°C top and bottom heat and let the stone/steel recover for at least 5 minutes between pizzas. The same dough works at 250–275°C with a longer bake.