Pizza Dough Hydration Calculator
Water, salt and yeast from flour weight and hydration %.
Enter your values
ⓘ Live results
Results
- Water
- 325 g
- Salt
- 10 g
- Yeast
- 1.5 g
- Total dough weight
- 836.5 g
Quick answer
Water weight is flour weight multiplied by the hydration percentage, with salt and yeast scaled from baker's percentages.
water = flour x hydration%; salt = flour x 2%; yeast = flour x 0.3%
How to use the Pizza Dough Hydration Calculator
- 1Enter your flour weight for the batch.
- 2Enter target hydration — 60-65% for New York style, 70%+ for Neapolitan.
- 3Salt and yeast scale as baker's percentages of the flour weight.
Worked example
Using the values the calculator loads with:
Inputs
- Flour weight500 g
- Hydration65 %
- Salt percentage2 %
- Yeast percentage0.3 %
Results
- Water325 g
- Salt10 g
- Yeast1.5 g
- Total dough weight836.5 g
Frequently asked questions
What hydration should I use?
60-65% gives an easier-to-handle dough; 70%+ gives a lighter, airier crust but is stickier to work with.
Does yeast type matter?
Instant yeast typically uses about 0.3%; active dry yeast is often used slightly higher, around 0.4-0.5%.
About this calculator
- Built and reviewed by James Whitfield · How we build and test calculators
- Report an error
Results are estimates for general information. For medical, legal, structural or financial decisions, confirm with a qualified professional.