What Are Baker's Percentages?

Baker's percentages are a formula system where flour is always 100% and every other ingredient is expressed as a percentage of the flour weight. For pizza dough, a typical formula is 100% flour, 65–70% water, 3% salt, and 0.2% yeast. It's how professional bakers scale recipes up or down without losing consistency.

Baker's Percentages for Pizza Dough — The Complete Guide

If you've ever tried to scale a pizza dough recipe, you know how sideways it can go. One minute you're set for two pizzas, the next you've got enough dough to feed the block, and the math? Let's just say it's "experimental."

That's where baker's percentages save the day. It's the simple system pizza pros and bakers use to scale dough recipes with precision, every single time. Once you get it, you'll never find yourself asking, "Wait… how much flour do I need?" again.

Want to skip the math? Click for our free pizza dough calculator.

How Baker's Percentages Work

In baker's math, flour is always 100%. Every other ingredient's percentage is based on the weight of the flour.

Example:

• Flour: 100% (always)
• Water: 70% (this is your hydration level)
• Salt: 3%
• Yeast: 0.2%

So if you start with 1,000g of flour, your recipe looks like this:

• Water = 700g
• Salt = 30g
• Yeast = 2g

Want more dough? Increase the flour and calculate the rest based on percentages. Less dough? Same process, smaller numbers.

Why Grams Are King

Whether it's bread or pizza dough, grams are the gold standard when you want to dial it in. Measuring by weight means:

• Precision — no more guessing how packed your cup of flour is.
• Consistency — every batch turns out the same.
• Flexibility — you can scale up or down without wrecking the dough.

Most recipes are designed using grams — it's the best way to dial in your results. In our case, our 72-hour dough recipe was developed specifically for baking on a Baking Steel in a home oven at 500°F. We perfected it using grams, and the only way to truly replicate our results (which we highly recommend) is to follow our exact measurements.

Don't Want to Do the Math?

We built the 72-Hour Pizza Dough Mix for exactly this reason. It's our exact baker's percentages — Central Milling organic bread flour, salt, and yeast — pre-measured in a bag. Just add water. No scale, no calculator, no guesswork. Same recipe we've been perfecting since 2012, ready to go in seconds. It's baker's percentages without the math.

Need the numbers done for you? Our dough calculator's waiting at the bottom of this post — click here to see it now.

How to Use This Calculator

No math degree required — just pizza or bread love.

1. Tell us how many pizzas you're making.
2. Set the dough ball weight.
   • Want NY-style? Go heavier (350 grams)
   • Neapolitan? Keep it lighter (250 grams)
3. Hit calculate.
   • Boom — you get the exact amounts in grams for flour, water, salt, and yeast.
4. Mix, ferment, bake, and brag.

Pro tip: We give you pro-level measurements in grams for accuracy. Cups are coming in version 2.0 if you want them — but grams will always be the way to pizza greatness.

Ready to Bake?

Once you've got your numbers, head straight to our 72-Hour Pizza Dough Recipe for step-by-step instructions. Or grab a bag of our 72-Hour Pizza Dough Mix and skip the measuring entirely. Either way — this calculator makes the math easy, the recipe makes the pizza legendary.

Final Thoughts

Mastering baker's percentages isn't just for professional bakers — it's the key to scaling your pizza dough recipe perfectly every single time. Whether you're making two pies for dinner or a dozen for a party, this method ensures consistency, flavor, and texture you can count on. Try it with your favorite flour, experiment with hydration levels, and share your results. And if you're serious about next-level pizza at home, pair your dough skills with a Baking Steel for unmatched crispness and oven spring.

Baker's Percentage FAQ

What is baker's percentage?

Baker's percentage is a method used by bakers to express the ratio of each ingredient to the total flour weight in a dough recipe. Flour is always 100%, and every other ingredient (water, salt, yeast) is measured as a percentage of that flour weight.

Why use baker's percentage for pizza dough?

It makes scaling recipes up or down easy while keeping the dough's texture and flavor consistent. Whether you're making 2 dough balls or 20, the formula stays the same.

How do I calculate baker's percentage?

Divide the weight of each ingredient by the total flour weight, then multiply by 100. For example, if you have 1,000g of flour and 650g of water, your hydration is 65%.

What's the best hydration for pizza dough?

Most home pizza dough recipes fall between 60–70% hydration. Lower hydration (60–62%) makes dough easier to handle, while higher hydration (65–70%+) can produce lighter, airier crusts especially when baked on a Baking Steel.

Can I use baker's percentage for bread or other baked goods?

Yes! Baker's percentage works for all types of dough, including bread, focaccia, bagels, and more. It's a universal baking tool for consistent results.

Do I need a scale for baker's percentage?

Yes — accuracy is key. Measuring by weight instead of volume ensures your baker's percentages are correct and your dough turns out the same every time. A good kitchen scale is one of the best investments you can make for your baking.

Do I really need a micro scale for pizza dough?

If you want to level up your dough game, yes. A micro scale measures tiny amounts of ingredients like yeast or salt with pinpoint accuracy. When you're working in baker's percentages, a small difference (say 0.1g of yeast) can totally change your fermentation time and final texture. Using a micro scale ensures you hit the exact formula every time — no guesswork, just consistent, pro-level results.

Related Dough Resources

• Easy 24-Hour Pizza Dough Recipe – Perfect for when you want incredible results in less time.
• The Baking Steel Origin Story – How we reinvented pizza making in home ovens forever.
• 72-Hour Pizza Dough Mix – Baker's percentages in a bag. Just add water.

About Andris

I'm Andris Lagsdin, and I invented the Baking Steel in 2012 after reading one line in Modernist Cuisine: "Steel conducts heat better than stone." My family had run Stoughton Steel for over 50 years, so I grabbed a slab from my dad's shop and tested it. That first pizza told me everything. In 2026, I launched the 72-Hour Pizza Dough Mix — pre-measured Central Milling organic flour, salt, and yeast. Just add water. Today, tens of thousands of home cooks use Baking Steel to make legendary pizza and bread from regular home ovens. Read more about my story.