Written by Mustapha B. · Updated August 13, 2026
Set your number of pizzas, dough-ball weight and style, get the precise flour, water, salt and yeast in grams using baker’s percentages.
Professional bakers size recipes by baker’s percentage: flour is always 100%, and everything else is a percentage of the flour weight. That makes a recipe easy to scale to any batch, set your total dough weight and hydration, and the flour, water, salt and yeast fall out automatically. Weigh ingredients in grams for the best results.
| Style | Typical hydration |
|---|---|
| Neapolitan | 62% |
| New York | 60% |
| Detroit | 70% |
| Sicilian | 68% |
| Roman (thin & crispy) | 75% |
Lower hydration is easier to handle; higher hydration gives an airier, more open crumb but is stickier to work.
Neapolitan is about 62%, New York 60%, Sicilian 68%, Detroit 70% and Roman 75%. Higher hydration gives a lighter, more open crumb but is stickier to handle.