Change one number. The whole recipe follows.

Neapolitan pizza dough calculator

Four ingredients and nothing else: flour, water, salt, yeast. 62% hydration by default, 250 g balls, an oven as hot as it goes.

Hydration 62% · 4 × 250 g

Pizza classica dough calculator

Thinner and crisper than a Neapolitan. 58% hydration and a little olive oil, so the crust browns at 250–300 °C.

Hydration 58% · 4 × 230 g

Pizza in teglia dough calculator

Roman pan pizza: 80% hydration, an open crumb, folds instead of kneading. 600 g of dough for a 40 × 30 cm pan.

Hydration 80% · 600 g

Canotto pizza dough calculator

A Neapolitan pushed for the tallest possible rim: 72% hydration, strong flour, 260 g balls.

Hydration 72% · 4 × 260 g

New York pizza dough calculator

The wide, foldable slice. Bread flour with olive oil and a little sugar, a day or two in the fridge.

Hydration 65% · 3 × 380 g

Detroit pizza dough calculator

Thick, airy pan pizza at 70% hydration, with the cheese pushed to the edge to bake into a frico crown.

Hydration 70% · 535 g

Sicilian pizza dough calculator

Square pan pizza the New York way: 64% hydration, olive oil and a slow cold ferment.

Hydration 64% · 850 g

Chicago deep dish dough calculator

A short, buttery crust for a deep pan: around 50% hydration, 20% fat, barely kneaded.

Hydration 51% · 900 g

Roman tonda pizza dough calculator

Scrocchiarella, the crisp Roman round: 56% hydration, a little oil, 180 g balls rolled thin.

Hydration 56% · 4 × 180 g

Pinsa romana dough calculator

Oval pinsa on a wheat, rice and soy flour blend. A wet dough and a night in the fridge.

Hydration 69% · 6 × 165 g

Grandma pizza dough calculator

The thin sheet-pan pie from an oiled tray: 64% hydration, proofed the same day or left cold overnight.

Hydration 64% · 680 g

Chicago tavern-style dough calculator

Cracker-thin Chicago squares: 50% hydration, 8% oil, and skins dried overnight before they are baked.

Hydration 49% · 2 × 295 g

Sourdough bread calculator

A loaf on starter alone. How much starter follows from how long and how warm you let it rise.

Hydration 75% · 900 g

Yeast bread dough calculator

Everyday bread on commercial yeast: flour, water, salt. The dose follows the hours and the temperature you give it.

Hydration 68% · 800 g

Baguette dough calculator

Hamelman's poolish baguette: 66% hydration, a third of the flour fermented overnight.

Hydration 66% · 3 × 335 g

Ciabatta dough calculator

Ciabatta on a stiff biga: 73% hydration, a fifth of the flour fermented overnight. Hence the open crumb.

Hydration 73% · 2 × 530 g

Country sourdough calculator

The Tartine country loaf: 90/10 white and whole wheat, 75% hydration, 20% young levain.

Hydration 75% · 2 × 1000 g

Pain de campagne calculator

French country bread: white flour with whole wheat and a little rye, 78% hydration, 20% levain.

Hydration 78% · 800 g

Whole wheat bread calculator

A soft sandwich loaf made entirely from whole wheat flour, with honey and oil.

Hydration 64% · 850 g

Sandwich bread calculator

Pain de mie for a lidded Pullman pan: milk, butter and a little sugar, a fine even crumb.

Hydration 66% · 740 g

Rye sourdough calculator

Polish-style all-rye sourdough: plenty of water, a big starter dose, baked in a tin, no kneading.

Hydration 87% · 860 g

Wheat-rye sourdough calculator

The everyday Polish loaf on zakwas: 80% wheat, 20% rye, a firm dough and a gentle sourness.

Hydration 48% · 2 × 980 g

Seeded multigrain bread calculator

Hamelman's five-grain levain: seeds and grains from an overnight soaker, a third of the flour weight.

Hydration 98% · 2 × 1065 g

Focaccia dough calculator

Focaccia genovese: a 57% dough, olive oil, and the salamoia poured over just before it goes in.

Hydration 57% · 550 g

English muffin dough calculator

No-knead English muffins: a night in the fridge, then a griddle instead of an oven.

Hydration 80% · 12 × 76 g

Irish soda bread calculator

Ballymaloe soda bread: flour, buttermilk, salt and soda, mixed and straight into the oven.

Hydration 75% · 830 g

Grissini dough calculator

Hand-pulled Torinese breadsticks: 10% olive oil, one short rise, baked until dry.

Hydration 53% · 30 × 14 g

Burger bun dough calculator

Brioche-style burger buns: soft, but they still hold a juicy patty.

Hydration 57% · 8 × 100 g

Potato bun dough calculator

Rolls with cooked potato in the dough: extra soft, and they stay fresh longer.

Hydration 85% · 16 × 75 g

Hot dog bun dough calculator

New England split-tops with potato flour and dry milk, baked side by side and cut from above.

Hydration 75% · 10 × 78 g

Dinner roll dough calculator

Soft milk-and-butter rolls, baked in one pan and pulled apart at the table.

Hydration 66% · 15 × 52 g

Hokkaido milk bread calculator

Shokupan with tangzhong: the cooked flour paste keeps the crumb soft for days.

Hydration 59% · 700 g

Challah dough calculator

Braided challah on water, oil, honey and eggs, with the strand weights for the braid.

Hydration 53% · 950 g

Brioche dough calculator

Hamelman's brioche: 50% butter and 50% eggs against the flour, chilled overnight.

Hydration 56% · 500 g

Bagel dough calculator

Reinhart's bagels: 56% hydration, malt, a night in the fridge and a boil before baking.

Hydration 56% · 16 × 100 g

Soft pretzel dough calculator

Bavarian Laugenbrezeln: a stiff 52% dough with malt and butter, dipped in lye.

Hydration 52% · 8 × 100 g

Kaiser roll dough calculator

Kaiser rolls with malt, egg and an overnight preferment, stamped and baked hot.

Hydration 69% · 6 × 125 g

Obwarzanek krakowski calculator

Kraków's PGI-protected ring: a stiff dough, parboiled at 90 °C, baked with poppy or sesame.

Hydration 43% · 4 × 145 g

Bao and mantou dough calculator

Chinese steamed buns: a medium-firm dough at 52% water with a little sugar, yeast and baking powder, rested half an hour and steamed for twelve minutes.

Hydration 52% · 6 × 66 g

Cinnamon roll dough calculator

Cinnamon rolls on a tangzhong dough that is still soft the next day. Filling ratios included.

Hydration 74% · 8 × 100 g

Sweet yeast bun calculator

Polish drożdżówki: a soft milk dough with yolks and butter, ready for cheese, jam or crumble.

Hydration 51% · 15 × 65 g

Pączki dough calculator

Pączki on milk and yolks with a splash of spirit, fried at 175 °C.

Hydration 55% · 20 × 60 g

Chocolate babka dough calculator

New York chocolate babka: a buttery, egg-rich dough chilled overnight so it twists cleanly.

Hydration 51% · 2 × 540 g

Croissant dough calculator

Croissants: the détrempe and 56% lamination butter, three letter folds, spread over a few days.

Hydration 63% · 15 × 80 g

Yeast doughnut dough calculator

American yeast doughnuts: a milk and egg dough, fried at 175 °C and glazed while still warm.

Hydration 67% · 16 × 45 g

Makowiec dough calculator

The yeast dough for a Polish poppy-seed roll: milk, yolks, a little butter and a heavy hand with fresh yeast, rolled around a poppy filling and baked in paper.

Hydration 44% · 2 × 465 g

Polish Easter babka calculator

Babka drożdżowa for Easter: a soft yeast dough on milk and yolks with raisins kneaded in, baked in a tube tin and iced with lemon.

Hydration 56% · 1250 g

Rogale świętomarcińskie dough calculator

Poznań’s St. Martin croissants: a yeast dough laminated three times with grated frozen butter, filled with white poppy seed.

Hydration 51% · 26 × 80 g

Faworki dough calculator

Faworki, the Polish angel wings: a stiff dough of flour, sour cream and yolks with a spoon of spirit, beaten with a rolling pin, rolled paper-thin and fried.

Hydration 12% · 70 × 10 g

Shortcrust pastry calculator

Shortcrust for tart shells and sheet cakes: flour, butter, icing sugar and yolks, with no water and nothing to raise it.

Hydration 16% · 656 g

Choux pastry calculator

Choux paste for cream puffs and éclairs — flour cooked in boiling water and butter, then beaten with more egg than there is flour.

Hydration 264% · 14 × 56 g

Sponge cake calculator

A sponge that rises on beaten egg alone: 400 g of egg takes 140 g of cake flour, 150 g of sugar and 50 g of potato starch. No baking powder.

740 g

Puff pastry calculator

Puff pastry made with a real butter block: more butter than flour, six turns, about 1.1 kg of finished sheets.

Hydration 70% · 1114 g

Piernik staropolski calculator

Old Polish gingerbread: a honey dough matured for weeks in the cold, baked in thin sheets and layered with plum jam.

Hydration 35% · 3 × 820 g

Mazurek base calculator

The shortcrust base of a Polish Easter mazurek: flour, cold butter, icing sugar, sour cream and yolks, baked in one flat sheet for the toppings.

Hydration 13% · 790 g

Sernik calculator

Baked Polish cheesecake counted from the cheese: a kilo of twaróg, eggs, butter, sugar and a little potato starch, no base.

Hydration 21% · 1630 g

Flour tortilla calculator

Flour tortillas on lard and warm water, with no baking powder.

Hydration 46% · 12 × 53 g

Corn tortilla calculator

Masa harina tortillas: 40 g balls, water dosed to your own masa, cooked on a hot comal.

Hydration 135% · 10 × 40 g

Naan dough calculator

Naan on yogurt, off a screaming-hot skillet, brushed with butter.

Hydration 77% · 8 × 65 g

Lavash dough calculator

Armenian lavash rolled paper-thin: a lean dough with a tiny yeast dose.

Hydration 61% · 8 × 105 g

Pita bread calculator

Pocket pita: 65% hydration, rolled thin and baked at full heat so they balloon.

Hydration 65% · 6 × 75 g

Chapati and roti dough calculator

Unleavened whole-wheat flatbread: atta, hot water at 75%, a little oil and salt, rested and cooked on a dry skillet in under two minutes.

Hydration 75% · 12 × 35 g

Pierogi dough calculator

Boiling water and a spoonful of oil: the dough rolls out to 2 mm and seals without tearing.

Hydration 50% · 50 × 16 g

Kopytka calculator

Polish potato dumplings: a kilo of riced potato, 230 g of flour, one egg. Less flour makes them lighter and harder to shape.

Hydration 4% · 4 × 320 g

Silesian dumpling calculator

Kluski śląskie take potato starch instead of wheat flour, which is what makes them white and springy.

Hydration 4% · 47 × 27 g

Gyoza wrapper calculator

Hot-water dumpling wrappers: flour and just-boiled water, rolled to 8 cm rounds that fold and pleat without cracking.

Hydration 50% · 40 × 9 g

Kluski leniwe calculator

Polish cheese dumplings: a block of twaróg with eggs and just enough flour to hold, boiled for a minute and served with buttered breadcrumbs.

Hydration 18% · 4 × 185 g

Crêpe batter calculator

Polish naleśniki: half milk, half water and three eggs to a cup of flour, poured thin.

Hydration 259% · 16 × 58 g

Racuchy calculator

Yeast fritters on milk and yolks: a thick batter, one warm rise, dropped by the spoon into hot fat.

Hydration 83% · 20 × 24 g

Waffle batter calculator

Polish gofry: a loose baking-powder batter carrying a lot of oil, which is what crisps the shell.

Hydration 151% · 12 × 77 g

Potato pancake calculator

Placki ziemniaczane from raw grated potato, onion and egg, with two spoons of flour to the kilo.

Hydration 18% · 25 × 50 g

Pancake batter calculator

American pancakes: a thick milk batter with baking powder, cooked on a dry griddle.

Hydration 183% · 12 × 54 g

Blini batter calculator

Yeasted buckwheat blini: half buckwheat, half wheat, plenty of milk and an hour's rise before they meet the pan.

Hydration 129% · 13 × 67 g

Zucchini fritter calculator

Polish zucchini fritters counted from the grated squash: two eggs and four spoons of flour to a small zucchini, fried in a thin film of oil.

Hydration 22% · 14 × 38 g

Fresh egg pasta calculator

Fresh egg pasta: one egg per 90–100 g of flour and no water at all.

Hydration 41% · 4 × 108 g

Semolina pasta calculator

Southern Italian pasta from durum semolina and warm water, no eggs — orecchiette and cavatelli.

Hydration 50% · 6 × 100 g

Ramen noodle dough calculator

Alkaline ramen noodles at 40% hydration: bread flour, water with baked baking soda, a little salt, rolled to 1–1.5 mm.

Hydration 40% · 4 × 143 g

Udon noodle dough calculator

Thick, chewy udon from flour, water and a lot of salt: a stiff dough rested twice and cut 3 mm wide.

Hydration 45% · 2 × 150 g

Sauerkraut calculator

Dry-salted sauerkraut: 2% rock salt on the shredded cabbage, packed into jars and left to ferment for a week or two.

5 × 410 g

Fermented dill pickle calculator

Polish ogórki kiszone: cucumbers under a 3% brine with dill, garlic and horseradish, two to three weeks to a full sour.

4 × 1015 g

Kimchi calculator

Napa cabbage kimchi from one weighed recipe: brined quarters, a gochugaru paste with fish sauce, garlic and pear, three days out and then the fridge.

Hydration 28% · 2470 g

Fermented hot sauce calculator

A pepper mash for hot sauce: chopped chilies salted at 2.5% of their weight, fermented one to four weeks, then blended with vinegar.

465 g

Brine calculator

The classic pickling brine: salt as a share of the water, from 1.5% for half-sours to 3% for full sours in Polish recipes.

Equilibrium brine calculator

Equilibrium brining: salt as a share of water and vegetables together, the Noma method at 2%.