Pizza · starting formula
Thin base. Airy rim. Enough dough.
A practical pizza foundation for three generous dough balls. You choose count and weight; the formula preserves every ratio.
Open this formula in the calculator
The formula
Three generous pizzas
Starting point: three 270 g dough balls. Change count or ball weight for your oven and pizza style.- Flour
- 100%482.9 g
- Water
- 65%314 g
- Salt
- 2.5%12.1 g
- Yeast
- 0.2%1 g
What this makes
A base that stretches without instantly sticking.
This hydration gives enough air and suppleness while staying practical in a domestic kitchen and home oven.Hydration
Supple and airy without becoming extremely wet.
Per ball
A generous pizza; reduce the weight for a smaller oven.
Salt
Clear flavor and a little extra dough strength.
Why pizza needs more than stretch
An airy rim appears when dough has retained enough gas and you push that gas outward while opening it. Hydration helps, but fermentation and gentle shaping make the real difference.
The yeast level is deliberately restrained. Warm dough can move quickly; cold dough needs far more time. Adjust yeast to your schedule and judge the balls by volume, softness and tension.
Method
From dough ball to a rim full of air.
Plan the time, retain the gas and give your oven a serious preheat.- 01Smooth and supple
Mix
Combine flour, water and yeast, add salt and work to a cohesive dough.
- 02Elastic dough
Let it develop
Knead or fold until the dough retains tension, then let fermentation do its work.
- 03Smooth dough balls
Divide and ball
Weigh equal pieces and make taut balls without tearing the surface.
- 04Relaxed and full of air
Let them relax
Mature the balls until soft, aerated and able to open without springing back.
- 05Colored, airy rim
Open and bake hot
Press from the center outward, top sparingly and bake on a fully heated stone or steel.
Pizza without a fight on the worktop
The dough keeps springing back
Let the ball relax longer and check that it is not too cold.
The base tears
Develop more structure, open it more evenly and use flour with enough strength.
The rim stays pale and dense
Ferment further, use fewer toppings and preheat the stone or steel longer.
Frequently asked questions
Can pizza dough chill overnight?
Yes. Use less yeast, cover the balls well and give them time to become supple before baking.
Do I need a pizza stone?
Not necessarily, but a stone or steel stores heat and gives a drier, better-colored base in a domestic oven.
How large is a 270 g ball?
That depends on thickness and technique. For many home ovens 250–270 g is generous; adjust piece weight in the calculator.
Ready to ball