What W strength flour should I use for pizza?

W strength measures flour's resistance to deformation. For Neapolitan pizza with a short ferment (6-8h): W220-260. For long cold fermentation (24-72h): W280-350. For pan pizza or focaccia: W170-220. Higher W flours absorb more water and hold their structure during longer fermentation. Browse the Pandough flour database to compare 250+ flours by W strength.

Pan Pizza (pan dough)

Q: How to calculate pizza dough hydration?

Hydration is the ratio of water to flour, expressed as a percentage. For example, 65% hydration means 650g water per 1000g flour. Higher hydration (68-80%) creates lighter, airier dough but is harder to handle. Lower hydration (55-62%) is easier to work with but produces a denser crumb. The Pandough calculator shows flour-specific hydration curves from community testing data.

Q: How much yeast for cold fermentation?

Cold fermentation (4-6°C) uses significantly less yeast than room temperature rises. For a 24-hour cold ferment, use about 0.1-0.3% fresh yeast (1-3g per 1000g flour). For 48-72 hours, reduce to 0.05-0.1%. The Pandough calculator uses a Q10 fermentation model — yeast activity halves for every 10°C temperature drop — to automatically calculate the exact amount for any time and temperature combination.

Q: How do I calculate water temperature for dough?

Use the Factor of 3 method: Water Temperature = (Desired Dough Temp × 3) − Room Temperature − Flour Temperature − Friction Factor. Friction varies by mixing method: hand kneading (3°C), spiral mixer (5°C), stand mixer (8°C), Thermomix (12°C). The Pandough calculator handles this automatically based on your selected mixing method.

Select flour

Hydration

70%

Hydration exceeds flour capacity. Expect a slack, sticky dough; consider a stronger flour or lowering water.

Ball count

Ball weight

Pan Pizza Dough Calculator

Calculate thick, focaccia-style pan pizza dough with higher hydration for maximum airiness. Pan pizza uses more water than traditional styles and benefits from cold overnight fermentation for developed flavor. The calculator sizes portions to fit standard pan dimensions.

Hydration: 65-80% · Fermentation: 24-48h cold fermentation · Recommended flour: W260-320 (strong bread flour)

What this calculator does: Higher hydration ranges (65-80%) for open crumb structure, Portion weight scaled to pan size, Overnight cold fermentation scheduling, Oil percentage calculation for crispy bottom.

Supported recipes: Neapolitan Pizza, Classic Pizza, Pan Pizza, Focaccia, Baguette, Artisan Bread

How to calculate pizza dough hydration? Hydration is the ratio of water to flour as a percentage. 65% hydration = 650g water per 1000g flour. Higher hydration (68-80%) creates lighter, airier dough but is harder to handle. Use our calculator with flour-specific hydration curves to find the optimal range for your flour. How much yeast for cold fermentation? Cold fermentation (4-6°C) needs far less yeast than room temperature. For 24h: 0.1-0.3% fresh yeast. For 48-72h: 0.05-0.1%. The calculator uses a Q10 model — fermentation rate halves for every 10°C drop — so it auto-adjusts yeast for any time and temperature combination. What is baker's percentage? Baker's percentage expresses each ingredient as a percentage of total flour weight (flour = 100%). With 1000g flour and 650g water, water is 65%. This makes recipes infinitely scalable — change the flour weight and every other ingredient scales proportionally. What is W strength and why does it matter? W measures flour's resistance to deformation (alveograph test). Higher W flours absorb more water and tolerate longer fermentation. Neapolitan pizza: W220-260. Long cold ferment: W280-350. Focaccia: W170-220. The calculator adjusts hydration ranges and yeast calculations based on your flour's W strength. What is a poolish and when should I use one? A poolish is a pre-ferment made with equal parts flour and water (100% hydration) plus a tiny amount of yeast, fermented 8-16 hours before mixing. It adds complex flavor, better oven spring, and improved crumb structure. The calculator tracks poolish maturity from young, developing, peak, to overripe. How do I calculate water temperature for dough? The Factor of 3 method: Water temp = (Desired dough temp x 3) - Room temp - Flour temp - Friction factor. Friction varies by mixer type: hand (3°C), spiral (5°C), stand mixer (8°C), Thermomix (12°C). The calculator handles this automatically.

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