Dough calculator
Pick a style and the calculator starts from the median baker's percentages of every parsable dough in that style, then scales them to however many balls you want. Tweak any number; the medians are a starting point, not a rule.
5,130 recipes · 12 styles with 10+ parsable doughs
Style
medians from 102 parsable Neapolitan recipes
Baker's percentages
Percent of flour weight. Flour is always 100.
Batch
Neapolitan dough
4 x 250 g
| ingredient | weight | % |
|---|---|---|
| Flour | 598 g | 100% |
| Water | 385 g | 64.4% |
| Salt | 14 g | 2.4% |
| Yeast (instant) | 1.8 g | 0.3% |
| Oil | 0.0 g | 0% |
| Sugar | 0.0 g | 0% |
| Total dough | 1000 g | per ball 250 g |
flour = total ÷ (1 + sum of percentages ÷ 100); everything else is flour × its percentage.
Yeast conversions
The dataset's yeast figure mixes instant and active dry as written, so the median is treated as instant. Convert if you have something else.
| Instant | 1.8 g | x1 |
| Active dry | 2.2 g | x1.25 |
| Fresh | 5.4 g | x3 |
Bake
In this dataset, Neapolitan bakes at a median 500°F (97 recipes with a stated temperature), 6.5 min (108).
Compare two styles
Median against median, straight from the dataset, with the middle half of each style's doughs under it. The sentence only claims a difference that clears both a baker's notice threshold and the spread inside the two styles; everything else is marked as noise rather than dressed up as a finding.
Going from New York to Detroit means a wetter and less sweet dough.
| field | New Yorkmedian · middle half | Detroitmedian · middle half | change |
|---|---|---|---|
| hydration | 63.3%62.1–70 | 72.9%71–75.2 | +9.6 pts |
| salt | 2.4%1.9–2.9 | 2.4%2.1–3 | 0.0 ptswithin spread |
| oil | 2.4%0.5–6.4 | 0%0–5.7 | -2.4 ptswithin spread |
| sugar | 1.2%0–2 | 0%0–1.3 | -1.2 pts |
| yeast | 0.5%0.2–1.4 | 0.9%0.6–1.2 | +0.4 ptswithin spread |
| bake | 500°F | 513°F | +13°F |
| time | 8 min | 6 min | -2.0 min |