Baker's Percentage Calculator - Dough Hydration and Ingredient Weights
Baker's Percentage Calculator
Scale bread and pizza dough with flour-based percentages
Scale Any Batch
Give the total dough you want, say four 250 g pizza balls, and get every ingredient weight.
Hydration at a Glance
Water as a percentage of flour tells you how stiff or slack a dough will be.
Both Directions
Convert a favourite recipe's weights into percentages so you can compare and adjust it.
Private
Calculated in your browser.
How Baker's Percentages Work
Bakers write recipes with flour as 100% and every other ingredient as a percentage of the flour weight, so the formula works for any batch size. A typical pizza dough is 65% water, 2% salt and 1% yeast, a total of 168%. To make 1000 g of dough, the flour is 1000 ÷ 1.68 = 595.2 g, the water 386.9 g, the salt 11.9 g and the yeast 6.0 g.
Hydration guides texture: about 55-62% gives a firm bagel or sandwich dough, 63-70% a classic pizza or baguette, and 75% or more an open, airy ciabatta that is harder to handle. If you use several flours, add them together as the 100%. Weigh rather than measure by volume for consistent results.
Key Takeaways
- Flour is 100%: Everything else is relative to the flour weight.
- Totals over 100%: The sum of all percentages is always more than 100.
- Weigh it: Grams are far more accurate than cups or spoons.