Water & flour
Set hydration and get quantities aligned with your total dough.
HomePizza dough hydration: calculate the right water-to-flour percentage
Hydration tells you how much water is used compared with flour. There is no single perfect percentage for every pizza: flour, method, temperature, baking style and dough handling all affect the result. Pizzood places hydration inside your complete dough plan.
Calculation and planning are free. With a free account you can also save recipes, photos and notes from your tests.
How pizza dough hydration is calculated
Hydration is the percentage ratio of water to flour: for example, 650 g of water with 1,000 g of flour equals 65% hydration. The number alone does not tell you whether the dough suits your goal; it should be considered with flour strength, time, temperature and process.
More water does not automatically mean better pizza
Higher hydration can increase extensibility and lightness, but it can also make dough more demanding to mix, fold, ball and stretch. Pizzood helps you evaluate hydration together with pizza style and process instead of chasing an isolated percentage.
From percentage to real-world testing
Pizza style
Consider hydration for Neapolitan, contemporary, tray, Roman-style and other pizza styles.
Save for free
Keep recipes and dough protocols in your personal archive at no cost.
Photos & notes
Add photos and observations to compare tests and discover which hydration works best for you.
Complete your dough plan
Hydration works together with yeast, flour, temperatures and timing. Use Pizzood to plan the complete process.