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.
Tipo 00 flour is the traditional choice, but the best flour also depends on fermentation time. For long fermentation, look for pizza flour with approximately W250–W320 and enough protein to develop a strong, extensible dough.
Neapolitan-style pizza dough can be cold fermented for 24 to 48 hours to develop more flavor and make the dough easier to stretch. Longer fermentation usually requires less yeast, but the ideal amount depends on dough and refrigerator temperature.