Dough ball weight (260–300g):

Number of pizzas:

Total water (% of flour, 60-70% gives a light, airy crust):

Olive oil (% of flour, 2–5% is standard):

Salt (% of flour, 2–3% is standard):

Dry yeast (% of flour, Common: 0.3–1%. Higher for faster results.):

Honey (% of flour, Enhances color, feeds yeast. Usually same as yeast.):

Poolish flour (% of flour, 30–50% recommended):