Uses baker percentages: water, salt, yeast are stated as % of flour weight. Classic Neapolitan is 60–65% hydration, NY-style 62–67%, Roman / focaccia 70%+.
Total dough: 0 g
Flour
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Water
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Salt
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Yeast
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Olive oil
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Tips
Hydration is total water ÷ flour. Higher = wetter, open crumb; needs more skill.
Long cold ferment (24–72 h in the fridge) needs ~0.1–0.2% yeast.
Same-day room-temp ferment needs ~1–2% yeast.
Fresh yeast: use 3× the dry-instant percentage.
00 flour hydration tolerance is usually 60–65%; bread flour can take 70%+.