Calculadora de Masa de Pizza — Fórmula

How Pizza Dough Is Calculated

Baker's Percentages

Pizza dough ingredients are expressed as percentages of flour weight:

  • Flour: 100%
  • Water: 58-75% (hydration)
  • Salt: 2%
  • Yeast: 0.5%
  • Oil: 3%

    • Dough Ball Size

    The dough ball weight is calculated from the pizza diameter. A 12-inch pizza needs about 100.8 g of dough (diameter^2 x 0.7).

    Hydration

    Higher hydration makes softer, more open-crumb dough. Neapolitan-style uses 65-70%. Crispy thin crust uses 55-60%.

    Ejemplo Resuelto

    Make 2 medium (12-inch) pizzas at 65% hydration.

    1. Dough ball weight = 12^2 x 0.7 = 100.8 g.
    2. Total dough = 100.8 x 2 = 201.6 g.
    3. Flour = 201.6 / (1 + 0.65 + 0.02 + 0.005 + 0.03) = 201.6 / 1.705 = 118.2 g.
    4. Water = 118.2 x 0.65 = 76.8 g.
    5. Salt = 118.2 x 0.02 = 2.4 g.
    6. Yeast = 118.2 x 0.005 = 0.6 g.
    7. Oil = 118.2 x 0.03 = 3.5 g.