About Dough Gregario
An easy to use pizza dough calculator!
You start by choosing how many and what size of pizza you would like. Next you choose your dough hydration percentage and salt percentage.
Baker's percentage (baker's math) is used to give you the amount of flour, water and salt required according to your choices.
All that's left is the amount of time you will proof your dough, at which temperature and what type of yeast you wish to use. These three values will affect the amount of yeast required for your dough.
You start by choosing how many and what size of pizza you would like. Next you choose your dough hydration percentage and salt percentage.
Baker's percentage (baker's math) is used to give you the amount of flour, water and salt required according to your choices.
All that's left is the amount of time you will proof your dough, at which temperature and what type of yeast you wish to use. These three values will affect the amount of yeast required for your dough.
