Calculadora de Massa de Pizza
Calcule a quantidade de massa para pizzas de diferentes tamanhos e espessuras.
Bread Flour
118 g
Formula
## 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%.
Exemplo Resolvido
Make 2 medium (12-inch) pizzas at 65% hydration.
- 01Dough ball weight = 12^2 x 0.7 = 100.8 g.
- 02Total dough = 100.8 x 2 = 201.6 g.
- 03Flour = 201.6 / (1 + 0.65 + 0.02 + 0.005 + 0.03) = 201.6 / 1.705 = 118.2 g.
- 04Water = 118.2 x 0.65 = 76.8 g.
- 05Salt = 118.2 x 0.02 = 2.4 g.
- 06Yeast = 118.2 x 0.005 = 0.6 g.
- 07Oil = 118.2 x 0.03 = 3.5 g.
Perguntas Frequentes
What is hydration in pizza dough?
Hydration is the ratio of water to flour by weight. A 65% hydration dough has 65 g of water for every 100 g of flour. Higher hydration makes softer, more airy dough but is harder to handle.
How long should pizza dough ferment?
For same-day dough, 4-8 hours at room temperature. For best flavor, cold-ferment in the fridge for 24-72 hours. Longer fermentation develops more complex flavor.
Can I use all-purpose flour instead of bread flour?
Yes, but the crust will be less chewy. All-purpose flour has less protein (10-11%) compared to bread flour (12-13%). For Neapolitan style, tipo 00 flour is ideal.
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