How we worked it out
Updated as you change the numbers.
- Total dough = balls × weight. Flour = total ÷ (1 + hydration + salt + yeast + oil). Each ingredient = flour × its percentage.
Method and assumptions
Neapolitan dough is typically 58 to 65% hydration with no oil; New York style about 60 to 65% with a little oil and sugar. Active dry yeast needs about a third more than instant.
Questions
How much flour for four 250 g pizza dough balls at 62%?
About 606 g of flour, 375 g of water, 17 g of salt and 1.2 g of instant yeast.
Sources
Method and figures checked on . Every worked answer on this page is covered by an automated test. Found a mistake? Tell us.