Pizza Size
Thickness Factor
Usually
0.10 - 0.105
0.10 - 0.105
Balls
Hydration
For high-gluten flour between 58-65% (63% recommended)
For bread flour between 56-64% (61% recommended)
For bread flour between 56-64% (61% recommended)
Salt
Usually 0.5 - 3.0%
Yeast
IDY (Instant Dry) 0.17 - 0.5%
ADY (Active Dry) 0.25 - 0.75%
ADY (Active Dry) 0.25 - 0.75%
Oil
Optional; otherwise 1 - 2% recommended
Flour
0g
Water
0g
Salt
0g
Yeast
0g
Oil
0g
Single Ball
0g