Pizza Nerd — New York Style Pizza Dough & Hydration Calculator

Batch & Pizza Size Scaling

Number of Pies (Dough Balls)

Pizza Diameter & Target Ball Weight

Fermentation Method & Timing

Total Flour Weight (100% Base)

grams

Automatically calculated from ~330g target dough ball size

Flour Blend & Specialty Addition (Optional Addition)

Enhance crispness or rustic depth. High-gluten bread flour automatically offsets to keep total flour (393g) constant.

0% (100% High-Gluten) 10% (Nuance) 20% (Distinct) 35% (Heavy Blend)

Blend Presets:

High-Gluten Flour: 100%

Auto-adjust hydration for flour absorption Keeps dough consistency uniform as specialty flours change

Hydration Percentage

62.0%

55% (Stiff Deck) 62% (Classic NYC) 65% (Steel / Home) 75% (Wet Pan)

Quick Styles:

Classic New York Street Slice (62.0%) Handling: ★☆☆☆☆ Easy

The authentic NYC standard. The dough forms a smooth, non-sticky ball that stretches effortlessly into a thin, wide round with high tensile strength.

Baker's Formula (Grams & Milliliters)

Total Dough: 661g ~330g / ball

Ingredient	Baker's %	Weight (g / ml)	Vol. Reference

Extra Virgin Olive Oil Default: 2.0% 2.0% (7.9g)

Include EVOO

Coats gluten strands for iconic NY fold & prevents dry cracker texture in 500°F home ovens.

Sugar / Non-Diastatic Malt Default: 1.5% 1.5% (5.9g)

Include Sugar/Malt

Feeds yeast over 24–72h cold ferment & provides golden Maillard browning at 500°F–550°F.

Salt & Crystal Size Default: 2.2% Table 2.2% (8.6g)

Standard fine salt. Dissolves rapidly into dough.

Leavening Method Default: Instant (0.35%) 0.35% (Instant IDY)

Calibrated for long cold refrigerator fermentation.

Flour Blend Ratio Default: 100% High-Gluten 100% High-Gluten Bread Flour Controlled above in the Flour Blend & Specialty Addition card.

Kitchen Timer

Ready

00:00

Select a pizza step below to start

Step-by-Step Method

Surface:

0 / 9 Complete

Mise en Place

Weigh Flour, Salt & Sugar

Liquid Preparation

Measure Water & Add Yeast

Hydration Rest & Oil Drizzle

Mix Shaggy Mass, Rest 10m & Stream Olive Oil

Gluten Development

Knead until Smooth & Elastic

Bulk Rest & Balling

Rest 20m & Shape Dough Balls

Fermentation

Cold Fermentation in Refrigerator (24–72 hrs)

Room Tempering

Warm Dough to Room Temp (90–120 min)

Oven Setup

Preheat Baking Surface

Stretch, Bake & Rest