حاسبة عجينة البيتزا.

Yeast amounts depend on time and temperature; adjust them to your schedule. Everything is calculated in your browser; nothing you type is uploaded.

Flour = total dough ÷ (1 + hydration + salt + yeast + oil + sugar). With a sourdough starter at 100 % hydration, its flour and water count towards the totals. Instant yeast ≈ 1.33 × active dry ≈ ⅓ × fresh.

Four Neapolitan balls of 260 g at 62 % hydration need 643 g of flour, 398 g of water, 18 g of salt and 1.93 g of fresh yeast.