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.
Hydration is the ratio of water to flour by weight, expressed as a percentage. For example, using 600 grams of water for 1000 grams of flour gives you a 60% hydration dough.
Because standard home ovens bake at lower temperatures and take longer than wood-fired ovens, a higher hydration (65-70%) is recommended to prevent the crust from drying out during the bake.