Perfect Pizza Dough Ratio
5 : 3
Flour : Water (65% hydration)
500g + 325ml + 7g yeast
Makes 3-4 Neapolitan-style pizza bases (12")
Classic Pizza Dough Recipe
Ingredients (Baker's %)
- 00 flour or bread flour 500g (100%)
- Lukewarm water 325ml (65%)
- Active dry yeast 7g (1.4%)
- Fine sea salt 10g (2%)
- Extra virgin olive oil 15ml (3%)
- Sugar (for yeast) 1 tsp
Instructions
- 1. Mix yeast + sugar + warm water. Let bloom 5 min.
- 2. Add flour + salt + oil. Mix until shaggy dough.
- 3. Knead 8-10 min until smooth, elastic (windowpane test).
- 4. Rise in oiled bowl 1-2 hours (doubled).
- 5. Divide into 3-4 balls. Rest 30 min.
- 6. Stretch to 12" rounds. Top. Bake 500°F 8-12 min.
🍕 Hydration Levels for Different Styles
Neapolitan: 65-70% (soft, foldable) • New York: 60-63% (chewy, foldable) • Thin crust: 55-58% (crispy, cracker-like) • Sicilian: 70-75% (thick, airy)
Pizza Dough Hydration Guide
| Hydration % | 500g Flour | Style | Texture |
|---|---|---|---|
| 55% | 275ml water | Thin & Crispy | Cracker-like, no bend |
| 60% | 300ml water | New York | Chewy, holds slice |
| 65% | 325ml water | Neapolitan | Soft, leopard spots |
| 70% | 350ml water | Roman/Pinsa | Very airy, light |
| 75% | 375ml water | Focaccia/Sicilian | Thick, open crumb |