So, I've operated a lot of pizza joints with a lot of different styles (Never Detroit as I just recently became familiar with it) and I had to do a lot of research on scaling appropriately. I don't remember where I found this online but I used this as a resource to teach a lot of my new pizza cooks about hydration and scaling. I hope this helps, feel free to message me with specific questions.

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Baker’s Percentages:

The first time I saw bakers' percentages in a book; I thought the writer had gone mad. C'mon now, how can anything possibly add up to more than 100 percent? I moved on, blithely unaware that I had just seen the secret spy code for bread makers. Outside the bread-making world, percentages indicate what part of the whole a particular component makes up, while a bakers' percentage is about how various other ingredients relate to the weight of the flour in a recipe.

In baking, as with much of cooking, the actual amounts of an ingredient don't matter much—it's the ratio of ingredients that matters. Think of bakers' percentages this way: the flour is equal to 100 percent. Every other ingredient is then expressed in terms of its ratio to the amount of flour. If, for example, you had a dough with 16 ounces of flour and 8 ounces of water and 0.32 ounces of salt, you'd say that the dough contains 50% water because the water weighs 50% of what the flour weighs. In baker's talk, that's called 50% hydration.

The beauty of expressing recipes in terms of percentages is that the units of measure can be anything: grams, ounces, picograms, farfuffles*, whatever. It doesn't matter if you've got 15 ounces of flour or five pounds. And it doesn't matter what kind or how many varieties of flour. Add up the weight of the flour, divide by 100, and that's the unit you use to measure the rest of your ingredients.** It doesn't matter how much a particular ingredient weighs, only how much it weighs in relation to everything else.

If this all sounds confusing, hang on a minute. It gets easier.

SCALING RECIPES USING BAKER'S PERCENTAGES

Bakers' percentages are very handy if you want to scale recipes up, down, and sideways. If you know the percentages, you can start with any amount of flour you want and figure out the rest of the ingredients by doing a little bit of math.

Let's try this with a real recipe.

My standard, everyday white bread recipe breaks down to the following percentages:

- Bread flour: 100%
- Water: 67%
- Sugar: 4%
- Yeast: 2%
- Salt: 2%
- Olive oil: 4%

So let's say I start with 12 ounces of flour on my scale. To calculate the rest of my ingredients, I first divide the amount of flour I have by 100, giving me 0.12 ounces. Now all I have to do to figure out the rest of my ingredients is to multiply them by their various percentages. So, for example, the water recipe is 67% water. Multiply 67 by 0.12, and I get 8 ounces (rounded from 8.04 ounces).

Do the same math across the board (rounding to the nearest 0.05 ounce), and you get the following weights:

- Bread flour: 12 ounces
- Water: 8 ounces1
- Sugar: 0.5 ounces
- Yeast: 0.25 ounces
- Salt: 0.25 ounces
- Olive oil: 0.5 ounces

Some more astute readers might note that if you look at the bakers' percentages, it all adds up to 179%. Weird, right? That's just the nature of the beast.

** **

ARRIVING AT A SPECIFIC DOUGH WEIGHT
What if you want to go the other way? Say you know that you want a pound of finished dough. How would bakers' percentages help you figure out how much of each ingredients to use? First, you'd start by adding up all of your percentages. For the white bread, that's 179. Next, divide the weight of the final dough you are trying to achieve by that number to give you the weight of a single unit.

So four a 16-ounce (1 pound) ball of dough, each unit of weight should be equal to 16 ounces/179, or 0.089 ounces.

Now all you have to do is multiply that unit by each of your percentages. So flour, for example, is 100% of the recipe. 100 x 0.089 = 8.9 ounces total. Using the same math for every ingredient, you get the following measurements for a one pound ball of dough:

- Bread flour: 8.9 ounces
- Water: 6 ounces
- Sugar: 0.35 ounces
- Yeast: 0.175 ounces
- Salt: 0.175 ounces
- Olive oil: 0.35 ounces

Got it?

Here's all that in handy table form:

Here's what I like best about bakers' percentages: If you were in a location with no conventional measuring tools except a balance scale, you could make bread using these formulas. Using a handy pebble to represent your single unit of measure, or even better, a bunch of those pebbles that each weigh the same amount, you could use that balance scale to weigh 100 units of flour, 67 units of water, 2 units each of salt and yeast, and 4 units of sugar and olive oil, and you've made yourself some dough.

It wouldn't matter if those pebbles weighed an ounce or a gram or a Sakmar, and it wouldn't matter if you used a coconut instead of a pebble. You could use the formula to make a single loaf or enough to feed the entire village.

Although the initial math is, well...math, once you've got the formula it makes iteasier to scale recipes when you need to, as long as you've got a good scale to do the measuring. (Or a balance scale and a bucket of coconuts.)

For a very casual baker, you may not ever need to use bakers' percentages to make a loaf of bread or a great pizza crust, but it's good to have that secret decoder ring, just in case.

* An imaginary unit equal in weight to the left big toenail of an average 3-day-old dormouse.

** There are actually two ways of measuring bakers' percentages if you're using a poolish or some other preferment. In some systems, the preferment is considered to be a separate ingredient, and in others the flour weight in the preferment is part of the 100 percent. If you're reading a recipe that uses bakers' percentages and a preferment, make sure you know which system is in use. For the sake of this explanation, we're assuming that there is no poolish to worry about."