Hydration Calculator
The single most important variable in pizza dough.
65%
hydration
For 500 g flour → 325 g water
50%90%
Intermediate
Soft & airy
Neapolitan zone. Requires gentle handling and good flour.
Beginner
50-58%
Pan, focaccia
Classic
58-72%
NY, Neapolitan
Pro
72-90%
Al taglio, Bonci