Pizza Dough Hydration Calculator

Pizza dough hydration is the ratio of water to flour expressed as a percentage. It is calculated using baker’s percentages, where flour is always 100% and every other ingredient is measured relative to the flour weight.

The formula is:

Hydration % = (Water weight / Flour weight) × 100

For example, if you use 1000 g of flour and 620 g of water, the hydration is 62%.

Hydration dramatically affects the texture, workability, and final result of your crust:

• 55–60% hydration: Stiff dough. Easy to handle, holds shape well. Best for cracker-thin crusts and Roman-style pizza. Common for commercial pizzerias using heavy rolling pins.

• 60–65% hydration: The classic range for New York-style and most home pizza recipes. Moderate chew, good stretch, easy to shape by hand.

• 65–70% hydration: Traditional Neapolitan pizza (Vera Pizza Napoletana) uses 60–65%, but many artisan bakers go up to 70% for a lighter, airier crust with more open crumb. Slightly sticky and requires more technique.

• 70–80% hydration: High-hydration dough for airy, focaccia-like crusts. Requires strong high-protein flour (13%+ protein), good gluten development, and an overnight cold fermentation. Very sticky — pan or parchment recommended.

Higher hydration increases:

• Open, airy crumb with larger bubbles
• Crust chewiness and char spots
• Steam inside the dough, making a crispier exterior

Higher hydration also makes the dough stickier and harder to stretch by hand. Beginners should start at 62–65%.

This calculator works in both metric (grams) and imperial (ounces). For best results, always use a kitchen scale — volume measurements for flour are highly inaccurate.