Calculator

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Neapolitan
Hydration 65%
Neapolitan

Hydration 65%. Easy-to-handle dough for a fast, generous bake.

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Roman
Hydration 62%
Roman

Hydration 62%. Slightly drier dough for a crunchier crust and a structured crumb.

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New York
Hydration 68%
New York

Hydration 68%. More water for a soft dough and great open structure.

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Focaccia
Hydration 75%
Focaccia

Hydration 75%. Very hydrated dough for bubbles and airy edges.

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Teglia
Hydration 70%
Teglia

Hydration 70%. Balanced dough for pan baking and consistent texture.

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Thin crust
Hydration 60%
Thin crust

Hydration 60%. Lower hydration for a drier, thinner, cleaner base.

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