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Pizza dough, bread and brine calculators built on baker's percentages — every ingredient weight and the yeast dose computed live from your fermentation time and temperature.
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4 × 250 g · 62% hydration
Pizza
Neapolitan pizza dough calculator
Classic Neapolitan dough — no oil, moderate hydration. Flour, water, salt and yeast computed live from your fermentation time and temperature.
Hydration 62% · 4 × 250 g
Pizza classica dough calculator
Italian classica dough with a touch of oil — home-oven friendly. Every ingredient recalculated live as you change the parameters.
Hydration 58% · 4 × 230 g
Pizza in teglia dough calculator
High-hydration Roman pan pizza per Bonci's method — the dough is calculated per pan. Flour, water, salt and yeast from your fermentation schedule.
Hydration 80% · 600 g
Canotto pizza dough calculator
Puffy-rim canotto dough with high hydration — flour, water, salt and yeast computed live from time and temperature.
Hydration 72% · 4 × 260 g
New York pizza dough calculator
NY-style dough with oil and a touch of sugar, built for a long cold ferment — yeast dose computed from your schedule.
Hydration 65% · 3 × 380 g
Detroit pizza dough calculator
Detroit-style pan dough at 70% hydration, calculated per steel pan — with the frico cheese crown method.
Hydration 70% · 535 g
Sicilian pizza dough calculator
NY-Sicilian square pan dough — 64% hydration, olive oil, slow cold ferment, calculated per pan.
Hydration 64% · 850 g
Chicago deep dish dough calculator
Biscuit-tender deep dish crust: ~50% hydration, ~20% fat, minimal kneading — calculated per deep pan.
Hydration 51% · 900 g
Roman tonda pizza dough calculator
Scrocchiarella-crisp Roman rounds: 56% hydration, a little oil, tiny yeast dose and a cold ferment — per 180 g ball.
Hydration 56% · 4 × 180 g
Pinsa romana dough calculator
Pinsa blend of wheat, rice and soy flour at high hydration with an overnight cold ferment — per oval.
Hydration 69% · 6 × 165 g
Grandma pizza dough calculator
The thin, crisp sheet-pan grandma pie — 64% hydration, olive oil, quick proof or cold ferment, calculated per pan.
Hydration 64% · 680 g
Chicago tavern-style dough calculator
Cracker-thin party-cut squares: ~50% hydration, 8% oil, days-long cold ferment and the overnight skin cure.
Hydration 49% · 2 × 295 g
Bread
Sourdough bread calculator
Sourdough loaves with the starter amount computed from your fermentation time, temperature and starter condition.
Hydration 75% · 900 g
Yeast bread dough calculator
Everyday bread on commercial yeast — flour, water, salt and yeast recalculated live from your schedule.
Hydration 68% · 800 g
Baguette dough calculator
Hamelman's poolish baguette: 66% hydration, a third of the flour prefermented overnight — per baguette.
Hydration 66% · 3 × 335 g
Ciabatta dough calculator
Open-crumb ciabatta on a stiff biga — 73% hydration with a fifth of the flour prefermented overnight.
Hydration 73% · 2 × 530 g
Country sourdough calculator
The Tartine-style country loaf: 90/10 white and whole wheat, 80% hydration, 20% young levain.
Hydration 80% · 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
Soft 100% whole wheat sandwich loaf with honey and oil — every ingredient recalculated live.
Hydration 64% · 850 g
Sandwich bread calculator
Pain de mie for the Pullman pan: milk, butter and a touch of sugar for a fine, square crumb.
Hydration 66% · 740 g
Rye sourdough calculator
Polish-style 100% rye on zakwas: very high hydration, big starter dose, pan-baked — no kneading.
Hydration 87% · 860 g
Wheat-rye sourdough calculator
The everyday Polish loaf: 80/20 wheat and rye on zakwas, firm dough, tight crumb, gentle sourness.
Hydration 48% · 2 × 980 g
Seeded multigrain bread calculator
Hamelman's five-grain levain: a third of the flour weight in seeds and grains via an overnight soaker.
Hydration 98% · 2 × 1065 g
Focaccia dough calculator
Authentic focaccia genovese — a 58% dough with olive oil and the salamoia brine flooded on top before baking.
Hydration 58% · 550 g
English muffin dough calculator
No-knead griddled English muffins with an overnight cold proof — nooks and crannies included.
Hydration 74% · 12 × 73 g
Irish soda bread calculator
Ballymaloe soda bread: flour, buttermilk, salt and baking soda — mixed and baked immediately, zero fermentation.
Hydration 75% · 830 g
Grissini dough calculator
Torinese hand-stretched breadsticks: 10% olive oil, a short single rise, baked dry until they snap.
Hydration 53% · 30 × 14 g
Buns & enriched breads
Burger bun dough calculator
Soft brioche-style burger buns — milk-tender crumb that holds a juicy patty. Per-piece dough weights, computed live.
Hydration 60% · 8 × 100 g
Potato bun dough calculator
Classic potato rolls with mashed potato in the dough — extra-soft, long-keeping, per-piece calculation.
Hydration 85% · 16 × 75 g
Hot dog bun dough calculator
New England split-top buns with potato flour and dry milk — pan-pressed, flat-sided, per-piece calculation.
Hydration 75% · 10 × 78 g
Dinner roll dough calculator
Soft white milk-and-butter dinner rolls — the pull-apart pan classic, calculated per roll.
Hydration 66% · 15 × 52 g
Hokkaido milk bread calculator
Shokupan with tangzhong: the cooked flour paste that keeps the crumb cotton-soft for days.
Hydration 59% · 700 g
Challah dough calculator
Braided challah on water, oil, honey and eggs — the classic formula, with braid-ready piece weights.
Hydration 54% · 950 g
Brioche dough calculator
Hamelman's reference brioche: 50% butter, 50% eggs, an overnight cold rest — the real thing.
Hydration 56% · 500 g
Bagel dough calculator
Reinhart-style bagels: 56% hydration, malt, overnight cold retard and the alkaline boil.
Hydration 56% · 16 × 100 g
Soft pretzel dough calculator
Bavarian Laugenbrezeln: a stiff 52% dough with malt and butter, finished in a proper lye bath.
Hydration 52% · 8 × 100 g
Kaiser roll dough calculator
Deli-style kaiser rolls with malt, egg and an overnight preferment — stamped, seeded, baked hot.
Hydration 69% · 6 × 125 g
Obwarzanek krakowski calculator
Kraków's PGI-protected twisted ring: a stiff dough, parboiled at 90 °C and baked hot with poppy or sesame.
Hydration 43% · 4 × 145 g
Sweet & enriched
Cinnamon roll dough calculator
Pillowy tangzhong cinnamon roll dough that stays soft for days — filling ratios included.
Hydration 74% · 8 × 100 g
Sweet yeast bun calculator
Polish drożdżówki: soft milk dough with yolks and butter, ready for cheese, jam or crumble topping.
Hydration 51% · 15 × 65 g
Pączki dough calculator
Traditional Polish pączki: yolk-rich milk dough with a splash of spirit, fried at 175 °C.
Hydration 55% · 20 × 60 g
Chocolate babka dough calculator
NY-style chocolate babka dough — buttery, egg-rich, cold-proofed overnight for clean twisting.
Hydration 51% · 2 × 540 g
Croissant dough calculator
Classic French croissants: the détrempe plus 56% lamination butter, three letter folds, multi-day schedule.
Hydration 63% · 15 × 80 g
Yeast doughnut dough calculator
American glazed yeast doughnuts: a sweet milk-and-egg dough, ring-cut, fried at 175 °C and glazed warm.
Hydration 67% · 16 × 45 g
Flatbreads
Flour tortilla calculator
Traditional flour tortillas with lard and warm water — no baking powder, per-piece dough weights.
Hydration 46% · 12 × 53 g
Corn tortilla calculator
Masa harina tortillas — water dosed per your masa brand, 40 g balls, pressed and cooked on a hot comal.
Hydration 135% · 10 × 40 g
Naan dough calculator
Yogurt-enriched naan for a screaming-hot skillet — soft, blistered, brushed with butter.
Hydration 77% · 8 × 65 g
Lavash dough calculator
Armenian lavash rolled paper thin — a lean dough with a tiny prefermented yeast dose.
Hydration 61% · 8 × 105 g
Pita bread calculator
Pocket pita at 65% hydration — balls rolled thin and baked at max heat until they balloon.
Hydration 65% · 6 × 75 g