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