Lello PizzaMADE FOR PIZZA NIGHT

THE DOUGH CALCULATOR

Pizza dough
calculator.

Italian or American. Fresh or dry yeast. Metric or US.
The right proportions for your pizza night.

A freshly baked margherita pizza with a blistered crust and basil
FLOUR. WATER. A LITTLE PATIENCE.
01

Make it yours

One dough ball per pizza

Choose your style

A soft, airy rim. Just flour, water, salt and yeast.

Your yeast

Fine granules, mixed straight into the flour.

02

Your ingredients

4 pizzas · 250 g each 62% hydration
Ingredients for 4 italian pizzas, in metric measurements
IngredientBaker’s %Quantity
Flour
“00” pizza flour		100%606.1 g
Water
Room temperature		62%375.8 ml
Instant dry yeast
Instant, not active dry		0.2%1.21 g
Salt
Fine table salt		2.8%17 g
Olive oil
Not used in this style		0%0 g
Sugar
Not used in this style		0%0 g
Total dough weight1,000 g

A kitchen scale makes better dough. Weigh the yeast to 0.01 g.

KEEP IT SIMPLE

The best ingredients make the best pizza.

Good flour and good yeast make a huge difference. Get those two right and you’re off to a lovely start. No complicated shopping list required.

01

Good flour. No maths homework.

The pros get very precise about protein levels in their flour and dough blends, because they affect gluten strength and how elastic the dough feels. Fair enough. For our pizza nights, we don’t need to do those sums.

Our simple starting point: “00” pizza flour for Italian-style pizza, and standard strong white bread flour for American-style pizza. That’ll do nicely.

And yes, plenty of times we’ve only had one type in the cupboard and made both styles with it. Honestly, no one died. Everyone still ate pizza.

02

A few bags we’re happy to recommend.

For Italian-style pizza, we’re equally happy with Caputo Blue Flour or Caputo Pizzeria Flour, both from Mulino Caputo. Either gets our vote. A little shopping note: some shops also call Pizzeria “Blue”, so check the name on the bag.

For American-style pizza, Allinson’s Strong White Bread Flour does the job nicely. Nothing fancy needed.

03

Give the yeast a little love, too.

Our first choice is fresh yeast from the supermarket, when you can find it. If you’d rather keep dry yeast in the cupboard, Allinson’s Fast Action Yeast is a good option.

Choose “Fresh / live” in the calculator for fresh yeast, or “Instant dry” for the fast-action kind, and it’ll sort out the quantities for you.

Ad: A quick heads-up: if you buy something through one of these links, I may earn a small commission.

COMING SOON

Next up: let’s make dough.

I’m working on a simple guide to take you from mixing to shaping, one step at a time.

Make Dough — coming soon