Total dough
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Hydration
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Per pizza
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Pick your style, how many pizzas and the ball size — get exact dough quantities.
Pick a style to load typical settings, then fine-tune. Ball weight sets the size of each pizza — roughly 250 g for a 12" Neapolitan, 280–320 g for a larger New York slice, 400 g+ for a pan pizza. Hydration is water as a percentage of flour: higher hydration gives a lighter, more open crust but a stickier dough to handle.
Salt is set at 2.5% and instant yeast at about 0.4% of the flour — lower the yeast and rise longer (or cold-ferment overnight) for more flavour. For fresh yeast, multiply the yeast by three; for active dry, multiply by 1.25.