This pizza dough uses 560 g flour, 360 g water, 20 g salt and 6 g active dry yeast. The 946 g batch makes four dough balls of about 236.5 g before handling losses. Match fermentation and baking to your room, flour and oven instead of treating a single proofing time as a guarantee.
This pizza dough uses 560 g flour, 360 g water, 20 g salt and 6 g active dry yeast. The 946 g batch makes four dough balls of about 236.5 g before handling losses. Match fermentation and baking to your room, flour and oven instead of treating a single proofing time as a guarantee.
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Use a scale for the main ingredients. The quantities below make the yield explicit. A different number of dough balls changes the batch quantity; it does not require changing hydration.
| Ingredient | Four-ball batch | Baker’s percentage |
|---|---|---|
| 00 flour or suitable pizza flour | 560 g | 100% |
| Water | 360 g | 64.29% |
| Salt | 20 g | 3.57% |
| Active dry yeast | 6 g | 1.07% |
Baker’s percentage expresses every ingredient relative to flour weight. The salt level in this particular formula is relatively substantial; keep it visible rather than silently presenting it as a universal pizza standard. If your flour or preferred style calls for another formula, use that recipe consistently before experimenting.
Multiply every ingredient by the desired number of balls divided by four. These examples preserve the same ball size and ingredient proportions. The theoretical total includes all ingredients; dough left on the bowl or bench reduces the amount available to divide.
| Dough balls | Flour | Water | Salt | Active dry yeast | Total |
|---|---|---|---|---|---|
| 2 | 280 g | 180 g | 10 g | 3 g | 473 g |
| 4 | 560 g | 360 g | 20 g | 6 g | 946 g |
| 6 | 840 g | 540 g | 30 g | 9 g | 1,419 g |
| 8 | 1,120 g | 720 g | 40 g | 12 g | 1,892 g |
Check the yeast packet for its preparation and water-temperature requirements. Do not assume all active dry, instant and fresh yeast can be substituted gram for gram. Prepare the yeast as instructed, combine the flour and water, add the remaining ingredients and mix until no dry pockets remain. Knead until the dough becomes cohesive and smoother, allowing a short covered rest if it is difficult to handle.
Avoid solving every sticky moment by adding handfuls of flour. Some initial tackiness is expected, and extra flour changes the formula. Clean hands, a scraper and brief rests can make handling easier without turning a measured recipe into an unknown mixture.
Cover the dough so that its surface does not dry out. Fermentation speed depends on temperature, yeast condition and the dough itself. Observe expansion, aeration and handling rather than promising that every batch is ready after 45 minutes. This yeast quantity is not automatically interchangeable with a low-yeast, long-fermentation recipe.
Divide the dough by weight and form balls with a reasonably smooth surface. Keep them covered while they relax. If planning a refrigerated schedule, use a tested schedule suited to the yeast quantity and container capacity; do not leave this batch warm overnight because another recipe mentions a 24-hour fermentation. Bring chilled dough toward a workable condition before shaping, allowing enough covered relaxation without leaving it out indefinitely.
| Dough behavior | Check first | Useful adjustment |
|---|---|---|
| Springs back during shaping | Cold dough or insufficient relaxation | Cover, rest and try again gently. |
| Spreads and tears easily | Fermentation, handling and flour suitability | Handle gently and review the schedule before changing water. |
| Sticks to the bench | Surface moisture and dusting | Use a light, even dusting rather than a deep bed of flour. |
| Dry skin forms | Cover and container seal | Keep the remaining balls covered. |
Press from the center outward and stretch gradually, preserving a rim if that suits your pizza. Do not force a thin center that tears under toppings. Use a modest topping load, drain wet ingredients and prepare the launch area before moving the dough. The peel troubleshooting guide explains the slide test and rescue options before a pizza reaches the oven.
Preheat according to the appliance and surface instructions. A high advertised air or flame temperature does not prove the stone is ready. Use the pellet oven heat-up guide for that fuel type, or the matching instructions for gas and electric models. Rotate and monitor the pizza as needed; this dough does not create a universal 90-second bake.
Flour is a raw ingredient. FDA guidance on handling flour advises against eating raw dough and recommends washing hands and cleaning surfaces after handling it. Keep raw dough and flour away from ready-to-eat toppings and serving equipment. Bake the dough through before eating.
The ingredients total 946 g, or four balls of approximately 236.5 g before handling losses.
Water divided by flour is 360 ÷ 560, approximately 64.29%. Salt and yeast do not enter that hydration calculation.
Use the conversion and preparation instructions for the yeast manufacturer or a tested recipe. Equal weights of different yeast types are not automatically equivalent.
Cold dough or insufficient relaxation can make shaping difficult. Keep it covered, allow an appropriate rest and stretch gently rather than forcing it thin.
Explore more: Pizza Dough & Crust Guides.
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