Pizza Dough Hydration Calculator

Calculate the perfect water-to-flour ratio for the ultimate pizza dough, customized to your style and taste!

Calculator Options

50% 62% 100%

Results

Flour Amount:

500 g

Water Needed:

310 g

Hydration Level:

62%

Hydration Characteristics

Helpful Tips

  • Higher hydration (65–80%) gives you airy, open crumb, but stickier dough.
  • Lower hydration (55–60%) creates a denser, easier-to-handle dough.
  • Neapolitan pizza typically uses 58–65% hydration.
  • New York-style pizzas use 60–65% hydration for chewy but foldable slices.
  • Always use a kitchen scale for best accuracy.
  • Room temperature and humidity can slightly affect hydration needs.
  • Longer fermentation (cold proofing) benefits from higher hydration.

Common Mistakes

Mistake Solution
Using cups instead of grams Always weigh ingredients for accuracy.
Assuming one hydration fits all Different pizza styles require different hydration levels.
Not adjusting for environment Humid environments may need slightly less water.
Handling sticky dough incorrectly Use wet hands or a bench scraper to handle high-hydration dough.

Examples

Neapolitan Pizza Dough

Flour = 500g, Hydration = 62%

Water needed: 500 × 0.62 = 310g water

New York-Style Pizza Dough

Flour = 700g, Hydration = 64%

Water needed: 700 × 0.64 = 448g water