Baker’s Percentage Charts: Easy Way to Create Unique Pizza Recipes

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The Best Baker’s Percentage Charts To Start Making Pizza At Home

These baker’s percentage charts for pizza dough will give you a starting point to develop your own recipes. 

First, check the recommended parameters you should use.  Keep in mind, that these are only recommendations, be creative, and make something different. 

Let’s get started

What is Baker’s Percentage?

The simplest technique for formulating a recipe is to use baker’s percentage, sometimes known as baker’s math.

Each component in a formula is represented as a percentage of the flour weight in the baker’s percentage, and the flour weight is always expressed as 100%.

Most skilled bakers in the United States may recall a time when the sole scale in most bakeries was a balancing beam scale, and liquids were nearly usually measured in gallon pitchers rather than weighed.

Although balancing beam scales are still extensively used, an increasing number of bakers are using electronic scales for weigh-outs, and gallon pitchers are being replaced with liquids that are weighed alongside the dry ingredients.

For our pizza recipes, we use baker’s percent for several reasons.

  • First, because each is weighed, we can operate precisely with only one unit of measurement.
  • Second, when working with baker’s percent, scaling a calculation up or down is simple.
  • Finally, it allows bakers to communicate in a common language.

This common language allows the baker to communicate not just with other bakers, but also to rapidly analyze a recipe by looking at the percentages utilized.

Learn Even More about Baker’s Math with this Ooni video:

What You Need to Calculate Baker’s Percentage per Ingredient

Because pizza baking requires accuracy. A pastry’s texture can be drastically altered by adding too much flour or too little sugar, making it dense and leaden or dry and crumbly. And, unlike with measuring cups, the only way to be absolutely exact in your baking is to use a scale.

A level cup of flour shrinks to less than a cup with a few taps on the counter.

Consider taking a cup of flour from a bag. You can make a flawless cup of flour by sweeping off the excess with the back of a butter knife.

Consider slamming the cup on the counter a few times. Your cup is no longer full when the flour settles. Flour can compress or puff up depending on how old it is, how you scooped it into the cup, and how humid it is on that particular day.

However, regardless of the weather or the force with which you scoop, 120 grams of flour is always the same quantity of flour.

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Why use Baker’s percentages for Pizza Dough?

Despite this lengthy post bakers mathematics is not scary math. It’ll be ok. The fundamentals for using bakery percentages is to weigh ingredients accurately, and the individual weight is proportional in an ingredient to flour weight.

Water, salt, and yeast are proportional to total flour weights. We keep flour as the center of everything and this makes it easy to compare everything.

Instead, ingredients are proportioned against the rest but only in regard to flour.

To demonstrate this, we are showing our four main base recipes that can be easily adapted to any other pizza style.  If you would like to see the actual recipes, go to our Recipes section.

Each pizza style has the recommended baker’s percentage for our base recipes, you can adapt them any way you want to reach what is best for you. 

For example, our recipes are based on 65% hydration which is the average hydration to make yeast doughs.  But let’s say you want your crust to be a little more crispy and not so bready. 

All you need to do is adjust your recipe to decrease the hydration percentage, which in simple terms is adding less water.  The same goes for all other ingredients. 

Calculating Baker’s Percentages

While percentage represents a fraction of the total percentage, the baker’s percentage represents the product in direct proportion to the amount of flour in the recipe – the total flour in the recipe is 100%.

Consequently, each ingredient will give percentages according to the percentage of all flours. For example, the amount of flour in your recipe should reach 100%.

If the flour were grouped into 10 grams of bread flour and 10 grams of flour each would make up half of the total flour.

The Baker’s Percentage Guides Used by the PROs

At Homemade Pizza Pro, we have taken a modern approach to pizza making but with a sense of tradition.  

We studied and reinvented the recipes created by pizzaiolos in Italy, who dedicated their lives to perfecting pizza, and adapted them to a homemade version.   

After studying a significant amount of their recipes and following the guidelines of the Associazione Verace Pizza Napoletana we created these baker’s percentage charts that can serve you as guides to help you create your own pizza recipes.

VPN Guides

IngredientPercentages
Flour100%
Water50% to 75%
Yeast1% to 5%
Salt1% to 3%

Note that these recommended baker’s percentage charts do not include ingredients such as oil, sugar, malt, etc. 

The reason is that these ingredients are not part of a true Neapolitan Pizza, these are ingredients that pizza makers have added over the years to adapt their own versions of pizza. 

This is why today we have New York Style, Grandma Style, and Chicago Style among many others.

We challenge you to do the same and create your own pizza style, play with your percentages but always try to stay within the recommended parameters for best results.  Have fun and make the best pizza!

per Pizza Style

IngredientNeapolitanNY-StyleSicilianChicago Deep
Flour100%100%100%100%
Water65%65%75%60%
Yeast1%1%1%1%
Salt2%2%2%2%
Oil5%2%
Sugar4%
Lard4%
Malt3%2%
Butter4%
Cornmeal5%

Additional Baker’s Math Resources

Additional Calculators

If you need help determining the ingredients you need for your recipe, check out our Pizza Dough Calculator to get the results in a matter of seconds, and you can download, save, and print your recipe. 

If you already have a recipe that you like and want to know what is the baker’s percentage, check out our Baker’s Percentage Calculator.  These guides will help you do the math behind the pizza-making process.

The Last Slice

We made these baker’s percentage charts for you!  We want you to be the best homemade pizza baker, and share the love of pizza with your friends and family. 

In addition to these baker’s percentage charts, we have plenty of resources for you to become the best pizza baker, visit our Learn section for more.

For more in-depth pizza-making processes, check the articles below.

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