Pizza Dough Calculator — Authentic Italian Formula
Calculate flour, water, yeast, salt and oil for any pizza style using Italian baker's percentages. Supports Napoletana, Romana, teglia (sheet pan), pizza in pala and home oven pizza.
Italian pizza dough calculator based on baker's percentages. Input flour weight and hydration percentage to get water, yeast, salt and oil for any pizza style.
Aggiornato: Maggio 2026
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Pizza Dough Formula — Baker's Percentage Method
Italian professional pizzamakers use baker's percentages where all ingredients are expressed as a percentage of the total flour weight. This makes scaling any batch trivial.
Pizza Napoletana STG (Specialità Tradizionale Garantita) is regulated by the Associazione Verace Pizza Napoletana (AVPN). The authentic dough uses only type 00 flour, water, salt and yeast — no oil, no sugar.
Inputs:
Target: 4 pizzas × 260g panetti = 1040g total dough
Hydration: 62%
Salt: 2.5%
Fermentation: 24h in fridge
Results:
Flour: 637 g (Tipo 00, W 280–320)
Water: 395 g (62%)
Salt: 16 g (2.5%)
Fresh yeast: 0.64 g (for 24h cold fermentation)
Oil: 0 g (authentic Napoletana has no oil)
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Risposte dirette
What is hydration in pizza dough?
Hydration is the ratio of water to flour in the dough, expressed as a percentage. 60% hydration means 600g of water per 1000g of flour. Napoletana uses 58–62%, teglia (sheet pan) 75–85%, and pizza in pala 80–90%. Higher hydration = more open crumb, harder to handle.
What is Biga in pizza making?
Biga (pronounced BEE-gah) is an Italian pre-ferment: a stiff dough made with flour, water and a small amount of yeast, fermented 16–18 hours at 18°C. It develops complex flavours and improves digestibility. Used in 40–80% of the final dough weight.
What is Poolish?
Poolish is a liquid pre-ferment with equal weights of flour and water (100% hydration) plus a tiny amount of yeast. It gives a more open crumb and mild acidity compared to Biga. Ferment 8–16 hours at room temperature.
How much dough per pizza ball (panetto)?
Standard weights: Pizza Napoletana STG 200–280g, pizza al piatto 220–260g, pizza in teglia 700–900g per standard tray (30×40cm), pizza in pala 300–350g per piece. Professional Italian pizzerias typically use 250g per Napoletana panetto.
What flour should I use for Neapolitan pizza?
Use a strong flour with W 260–320 (Tipo 00 or Tipo 0). For long fermentation (24–72h), go for W 300–380. Manitoba (W 350–400) can be blended with weaker flour. Avoid all-purpose flour for authentic Napoletana — the gluten structure won't hold the fermentation.
How long should pizza dough ferment?
Minimum 8 hours at room temperature (20–22°C) for decent flavour. Optimum: 24 hours in the fridge (4°C) + 2–4 hours room temperature before use. For Biga or Poolish doughs: total process 24–48 hours. Longer fermentation = better digestibility and flavour.
Quick answers
Frequently Asked Questions
What is hydration in pizza dough?
Hydration is the ratio of water to flour in the dough, expressed as a percentage. 60% hydration means 600g of water per 1000g of flour. Napoletana uses 58–62%, teglia (sheet pan) 75–85%, and pizza in pala 80–90%. Higher hydration = more open crumb, harder to handle.
What is Biga in pizza making?
Biga (pronounced BEE-gah) is an Italian pre-ferment: a stiff dough made with flour, water and a small amount of yeast, fermented 16–18 hours at 18°C. It develops complex flavours and improves digestibility. Used in 40–80% of the final dough weight.
What is Poolish?
Poolish is a liquid pre-ferment with equal weights of flour and water (100% hydration) plus a tiny amount of yeast. It gives a more open crumb and mild acidity compared to Biga. Ferment 8–16 hours at room temperature.
How much dough per pizza ball (panetto)?
Standard weights: Pizza Napoletana STG 200–280g, pizza al piatto 220–260g, pizza in teglia 700–900g per standard tray (30×40cm), pizza in pala 300–350g per piece. Professional Italian pizzerias typically use 250g per Napoletana panetto.
What flour should I use for Neapolitan pizza?
Use a strong flour with W 260–320 (Tipo 00 or Tipo 0). For long fermentation (24–72h), go for W 300–380. Manitoba (W 350–400) can be blended with weaker flour. Avoid all-purpose flour for authentic Napoletana — the gluten structure won't hold the fermentation.
How long should pizza dough ferment?
Minimum 8 hours at room temperature (20–22°C) for decent flavour. Optimum: 24 hours in the fridge (4°C) + 2–4 hours room temperature before use. For Biga or Poolish doughs: total process 24–48 hours. Longer fermentation = better digestibility and flavour.