Compare 60%, 65% and 70% pizza dough hydration
Keep the batch size fixed and compare the water-to-flour ratio side by side.
Choose what stays fixed
A fair comparison changes one variable at a time. Here the finished dough stays at 1,000 g: two 500 g balls. Salt stays at 2.5% of flour, instant dry yeast at 0.2%, and oil at 0%. The hydration inputs are 60%, 65% and 70%. These are arithmetic scenarios, not a recommendation for a specific flour or baking process.
Recalculate flour as hydration changes
At fixed total dough weight, adding a higher water percentage means that the flour quantity must decrease. For 65% hydration, flour = 1,000 ÷ (1 + 0.65 + 0.025 + 0.002), or about 596.3 g. Water is 65% of that flour weight, about 387.6 g.
Compare the example
Fixed 1,000 g dough: 2.5% salt, 0.2% instant dry yeast and no oil; displayed weights rounded
| Hydration | Flour (g) | Water (g) | Salt + yeast (g) |
|---|---|---|---|
| 60% | 614.6 | 368.8 | 16.6 |
| 65% | 596.3 | 387.6 | 16.1 |
| 70% | 579.0 | 405.3 | 15.6 |
On a small screen, scroll the table sideways if needed.
Try this in the calculator
Use the three scenarios described below, keeping every field except hydration unchanged. The finished dough remains 1,000 g even though its ingredient proportions change.
Try the example ↗Do not confuse fixed flour with fixed dough
If you instead hold flour at 1,000 g, changing hydration from 60% to 70% changes water from 600 g to 700 g. Total dough then increases by 100 g when the other flour-based percentages stay constant. That is a different comparison from the fixed-batch table in this guide.
Save three scenarios
In the calculator enter two pizzas, a 500 g ball weight, salt 2.5%, yeast 0.2% and oil 0%. Calculate with hydration 60% and save the result as “60% hydration”. Repeat at 65% and 70%, select those three scenarios, and use Compare selected. No account is required; saved scenarios belong to this browser.
Use a tested recipe for the actual bake
The calculator explains quantities. It does not predict handling, fermentation, flavour or baking quality. Start from a recipe that suits your flour and equipment, then change inputs deliberately and record what happened when baking. Keep temperature and timing notes alongside the quantities so you know what else changed.