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63% hydration pizza dough
The answer
For 4 balls of 250 g at 63% hydration:
| Ingredient | Grams | % of flour |
|---|---|---|
| Flour | 604 g | 100% |
| Water | 380 g | 63% |
| Salt | 15 g | 2.5% |
| Yeast | 1.2 g | 0.2% |
| Total dough | 1,000 g |
How it is worked out
1,000 g of dough ÷ (1 + 63% + 2.5% + 0.2% as decimals) = 604 g of flour. Every other weight is its percentage of that flour. The yeast and salt are the example amounts from the main pizza dough calculator: use your recipe's.
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Questions people ask
How much water for 63% hydration pizza dough?
380 g for 604 g of flour (4 balls of 250 g).
How much flour for 4 pizzas at 63% hydration?
604 g of flour makes 1,000 g of dough with the salt and yeast on this page.
Does it say how long to let the dough rise?
No. It works out weights only. Follow your recipe for timings.