Question 1

What is baker's percentage?

Accepted Answer

Baker's percentage expresses every ingredient as a percentage of the total flour weight, which is always set to 100%. So 62% hydration means the water weighs 62% of the flour. It lets you scale a recipe to any batch size and compare formulas regardless of quantity — the backbone of how professionals write dough recipes.

Question 2

Which flour should I use for pizza?

Accepted Answer

For Neapolitan pizza, use a high-protein '00' flour, which is finely milled and made for high-heat ovens. For New York style, bread flour (around 12–14% protein) gives a chewy, sturdy crust. All-purpose flour works for casual home pizzas but produces a softer, less chewy result. Higher protein generally means stronger gluten and better structure at high hydration.

Question 3

How much yeast should I use, and which type?

Accepted Answer

This calculator uses a baker's percentage for yeast. As a rule of thumb, instant dry yeast is used at roughly 0.2–1% of flour weight depending on fermentation time — less yeast for long, cold ferments. If you have active dry yeast, use about 25% more than instant, and proof it in warm water first. Fresh yeast requires roughly 3× the weight of instant.

Question 4

What is cold fermentation and why does it help?

Accepted Answer

Cold fermentation means letting the dough rise slowly in the refrigerator, typically 24–72 hours. The cold slows yeast activity while enzymes keep developing flavor and the gluten relaxes, producing a more digestible, complex-tasting, and easier-to-stretch dough. Use a lower yeast percentage (around 0.2–0.4%) for long cold ferments so the dough doesn't over-proof.

Question 5

Can I freeze pizza dough?

Accepted Answer

Yes. Freeze individual dough balls after their first rise, lightly oiled and wrapped airtight. They keep for up to about three months. Thaw in the fridge overnight, then let them come to room temperature for 1–2 hours before shaping. Freezing kills some yeast, so dough that will be frozen benefits from slightly more yeast up front.

Question 6

Why is my dough too sticky or too stiff?

Accepted Answer

It usually comes down to hydration. Below about 58% the dough is stiff and easy to handle but yields a denser crust; above 64% it becomes sticky and slack but bakes up airy and open. If a dough feels unmanageable, adjust hydration by a few percent, and remember that higher-protein flours absorb more water and tolerate higher hydration.

Pizza Dough Calculator,
scaled by baker’s percentage.

Recipe breakdown

Master pizza dough with baker’s percentages.

How baker’s percentages work

Hydration: the master variable

Yeast and proofing

Cold fermentation and folding