Calculate the perfect amounts of flour, water, salt and yeast for homemade pizza dough
All ingredient amounts are calculated relative to the flour weight (100%). This is the professional standard used by bakers worldwide.
It's a professional scaling system where the total weight of the flour is always exactly 100%. All other ingredients (water, salt, yeast) are calculated as a percentage of that flour weight.
When utilizing a long, cold fermentation (24-72 hours), you only need a fraction of a percent of yeast. This slow rise develops complex flavors without overproofing the dough.