Tell it how many balls and the size — get exact flour, water, salt and yeast for Neapolitan, NY or pan pizza.
| Total dough | — |
| Flour | — |
| Water | — |
| Salt | — |
| Yeast (fresh) | — |
What hydration should I use? Neapolitan ~58–62%, NY style ~60–65%, high-hydration/airy ~70%+. Higher = wetter, stickier, more open crumb.
Fresh vs instant yeast? Instant dry ≈ ⅓ of fresh by weight. This tool's % is fresh yeast — divide the result by 3 for instant.