Baker’s percentage calculator with yeast quantity estimator

Pizza dough and bread dough contain the same basic ingredients; yeast, flour and water, with salt, oil and perhaps a little sugar in some recipes. The difference between different kinds of dough is the proportion of the ingredients you use.

Slightly changing these proportions will result in a noticeable difference in your finished product’s taste and texture.

In the calculator below, we explain how each one of these ingredients affects the outcome of your dough, especially the yeast which is estimated based on your preferred fermentation temperature and period.

By understanding what is happening, you will be able to alter dough recipes to suit your own taste and preference.

12 replies
  1. juan
    juan says:

    Hello

    How do we need to modify these times or proportions depending on the type of flour? For example is it the same if it has 9% proteins than if it has 15% protein?

    Reply
  2. Robert Hawke
    Robert Hawke says:

    I keep getting not enough hours for 2 step fermentation.

    I can enter 2 hours at 77 degrees as single stage and it works. (a lot of yeast)

    But if I enter 2 hours at 77 degrees + 24 hours at 39 degrees, I get “not enough hours” instead of the yeast being reduced.

    Reply
        • mightypizzastone
          mightypizzastone says:

          Thank you Robert, it will be a while before I can update my form, it is a bit time consuming. Do you usually do dough at such low temperature? 99% of my dough is done at room temperature, I store my dough in the fridge only when I can’t make pizza when I intended to.

          Reply
          • Robert Hawke
            Robert Hawke says:

            Yeah I like to make the dough the day before. I let the kitchen aid knead, then let the dough sit out at room temp for an hour (77 degrees) and then I ball it and put it in the fridge typically for anywhere between 20-30 hours depending on the time until I need it.

            I have so far ignored the cold rise at that temperature since probably not much is happening during that 20 hours, but the dough did start to overrise sometimes, so i must be using too much yeast and that’s where i found the pizza making post and since i haven’t figured out yet how to do a two step process via the chart, i saw your calculator there and tried that instead 🙂

          • mightypizzastone
            mightypizzastone says:

            I found using sugar in my dough, it shorten my rise time considerably. Also check your fridge temperature where you are storing your dough, temperatures closer to the door are much warmer. At such low temperature, difference between 39 and 46 shouldn’t be much. These tables by TXCraig were a major game changer in making dough for me. My calculator just made it easier and convenient for me.

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