< All Topics

Weigh the Water

Baker’s Percentages simplifies the process of using the right quantities of ingredients for your pizza dough by calculating the amount of water, salt and yeast you need as a percentage of the weight of the flour you are using.

The mathematical formula for Baker’s Percentages is simple: the quantity of each ingredient is divided by the amount of flour and multiplied by 100. This calculation provides the percentage of each ingredient in relation to the flour. For instance, if a recipe calls for 2% salt, it means the salt amount should be 2% of the flour quantity. Therefore, with 1000g of flour, the corresponding salt requirement is 20g.

The adoption of Baker’s Percentages offers practical advantages, making it easy and quick to make a couple of pizzas, and to scaling your dough making to larger quantities—let’s say for a party. This method allows bakers to easily adjust quantities for different batch sizes without complex recalculations. The precision and consistency provided by Baker’s Percentages are important, as small variations in the quantities of water, salt and yeast can significantly impact the final product. To ensure accuracy, it’s recommended to use a kitchen scale for measurements instead of relying on volume measurements, such as those from measuring cups.

You will note that some dough recipes calculate dry ingredients in weight (grams are the easiest), and the water in mL, which is a measurement based on volume and that requires a measuring cup. But it turns out that 1 mL = 1 gram. That’s because the density of pure water is 1g/ml, so therefore, the volume of water is 1mL when the mass of water is 1 gram.

Don’t waste your time using a measuring cup (that you will get dirty and have to clean later). Just put your mixing bowl on a digital scale and weigh your water to get the exact amount, in both grams and mL, that you need.