The Secret to Amazing Pizza Crust

Ever wonder why the crust at your favorite pizzeria is so light and airy, while yours is a bit... dense? The secret isn't some magic ingredient; it's **hydration**. This simple number is the key to everything. In the pizza world, hydration is just the amount of water compared to the amount of flour, always measured by weight for accuracy. A lower hydration (around 60%) makes a dough that's easy to work with and gives you a classic, foldable New York-style slice. Push the hydration higher (to 65% or even 70%), and you get a wetter, stickier dough. It might be a little more challenging to handle, but it's the secret to the tender, puffy, hole-filled crust of an authentic Neapolitan pizza. Mastering this one concept will change your pizza game forever.

This calculator is built to be your trusted partner on that journey. It does more than the basics. For those of you using flavor-boosting starters like a *biga* or *poolish*, this tool correctly includes them in the calculation to find your *true* final hydration. It also helps you plan perfectly portioned pizzas by calculating the total dough weight and the ideal weight for each dough ball. Whether you're trying to understand a recipe you found online or creating your own masterpiece from scratch, this tool removes the complicated math and lets you focus on the delicious results. It's about giving you the confidence to move beyond just following recipes and start designing your perfect pizza.

How to Use This Calculator

This smart tool works in two ways. Just pick the tab that fits your goal:

1. Find My Hydration %: Use this if you have a recipe and want to understand it better. Enter the flour and water amounts from your main dough. If your recipe includes a preferment like a biga or poolish, add its details in the optional section. The calculator will instantly show you the true hydration of your dough.
2. Create My Recipe: This is for when you're in charge. You know how much flour you want to use and you have a target hydration in mind (like 65% for a classic Neapolitan). Enter those two numbers, and the tool will tell you exactly how much water you need to add to your bowl.

In both modes, you can enter the number of pizzas you want to make, and it will tell you the exact weight for each dough ball, ensuring every pizza is perfect.

Tips for Pizza Perfection

• Trust Your Scale, Not Your Cups: The number one rule in pizza making is to measure by weight (grams). It's the only way to get consistent, repeatable results. A simple kitchen scale is the best investment you can make.
• Flour Matters: High-quality "00" flour from Italy is the standard for Neapolitan pizza for a reason—it's finely milled and can handle higher amounts of water, leading to a softer crust.
• The Magic of the Cold: For the absolute best flavor, let your dough ferment slowly in the refrigerator for 1 to 3 days. This "cold fermentation" develops complex flavors that you just can't get in a few hours on the counter.