Pizza Dough Ratio — 5 parts flour, 3 parts water, plus olive oil

Overview

The pizza dough ratio is 5:3 + oil (5 parts flour, 3 parts water, plus olive oil). Cold-ferment dough 24-72 hours in the fridge for better flavor and texture. Master ratio guide for baking from memory.

Key Details

• 5 parts flour (bread flour or 00 flour)
• 3 parts water (60% hydration)
• 3% olive oil by flour weight
• 2% salt
• 0.5-1% yeast (less yeast = longer ferment = more flavor)

Why This Matters

• Knowing the pizza dough ratio lets you bake without a recipe
• Baker's ratios are the foundation of all baking — scale up or down easily
• Understanding ratios helps troubleshoot texture and flavor issues
• Pizza Dough is one of the most commonly searched baking formulas

How To

1. 1Pizza Dough ratio: 5:3 + oil (5 parts flour, 3 parts water, plus olive oil)
2. 2Standard batch: 500g flour, 300g water, 15g olive oil, 10g salt, 3g yeast
3. 3Cold-ferment dough 24-72 hours in the fridge for better flavor and texture
4. 4Weigh ingredients for the most consistent results
5. 5Adjust ratio slightly based on humidity and altitude

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