Ratios
Baker's percentages across 942 pizzas with parsable dough. Box = middle 50% of recipes, line = median, edge ticks = min/max. The same axis that looks flat for salt (most recipes use 2-3%) spreads wide for oil (some styles use 0%, others 8%+).
Hydration Water ÷ flour
median 67.9% · mean 68.7% · n=94240.0%119%
Salt Salt ÷ flour
median 1.96% · mean 2.11% · n=8560.00%6.03%
Yeast Yeast ÷ flour
median 1.49% · mean 1.57% · n=6960.00%6.67%
Oil Oil ÷ flour
median 8.16% · mean 9.91% · n=7380.00%29.6%
Sugar / malt Sugar or malt ÷ flour
median 2.00% · mean 2.81% · n=5510.00%17.8%
Bake temp Oven temperature
median 500°F · mean 483°F · n=923160°F1000°F
Dough weight Total dough mass
median 762g · mean 813g · n=942100g3710g