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Calculate water, salt, yeast, and oil using baker percentages. Get total dough yield and per-ball weight to plan pizza sessions more consistently.
Last updated: April 13, 2026
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Total dough weight
1698 g
Approx 283 g per ball
Water
650 g
Salt
25 g
Yeast
3 g
Oil
20 g
Summary
This formula yields about 1698 g dough total, or 283 g per dough ball.
58% to 68% hydration is common for many 00 flour pizza doughs
Steps
Dough behavior note
Flour strength, room humidity, and fermentation schedule all affect feel. Use this as a baseline and adjust hydration by small increments after testing.
Pizza dough formulas are typically built using baker percentages. Flour is fixed at 100%, and all other ingredients are percentages of flour weight.
Water = flour x hydration%Salt/Yeast/Oil = flour x ingredient%Share it with pizza makers and home bakers
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