The basic recipe for 3 pizzas
The calculator works with this fixed starting point:
- 500 g Tipo 00 flour
- 300g ice cold water
- 15g sea salt
- 0.5 to 1 g fresh yeast
This allows you to 3 pizzas produce. If you need more or fewer pizzas, you don't have to re-estimate the ratio. You simply scale each ingredient by the same factor.
This is how the calculation is done cleanly
The logic is simple:
- Divide desired number of pizzas by 3
- apply this factor to each ingredient
If you now want to bake 6 pizzas instead of 3, the factor is 2.
| ingredient | Base for 3 pizzas | For 6 pizzas |
|---|---|---|
| Tipo 00 flour | 500g | 1,000g |
| Ice cold water | 300g | 600g |
| Sea salt | 15g | 30g |
| Fresh yeast | 0.5 to 1g | 1 to 2 g |
Why water and salt should not be changed freely
Small changes quickly make a difference when it comes to pizza dough:
- more water makes the dough softer and often airier
- less water makes it tighter and easier to shape
- too much salt slows down fermentation
- too little salt weakens the taste and structure
If your recipe works, for larger or smaller quantities, only change the total amount first and not the ratio at the same time.
Why ice cold water and a yeast strain make sense
Ice cold water helps keep the dough temperature low. This is particularly useful if the dough is kneaded for a longer period of time or needs to mature slowly afterwards.
The fresh yeast is deliberately used as a small range in the recipe:
- 0.5 g for a quieter cooking
- up to 1 g for a little more activity
This means you stay in the same recipe without specifying a fantasy value that would have to be adjusted to the temperature and time in practice anyway.
Large quantities over 50 pizzas
The Pizza dough calculator can also extrapolate large quantities cleanly. For example, for 60 pizzas this results in:
- 10,000 g Tipo 00 flour
- 6,000 g ice cold water
- 300g sea salt
- 10 to 20 g fresh yeast
Mathematically, it remains simple. In practice, however, you should distribute such quantities across several dough tubs, bowls or mixing cycles so that kneading, temperature and cooking remain manageable.
Conclusion
A good pizza dough recipe doesn't become more complicated when scaling if the basic ratio remains stable. That's exactly what the calculator is designed for: clean quantities for 3, 6 or 60 pizzas, without guessing and without changing the mixing ratios.