How Baker’s Percents are Calculated and Used

Baker's percents and weighing ingredients come in most handy when it is necessary or desirable to make many different dough types. Also using Baker's percents are useful in scaling recipes up or down for different dough batch sizes and different numbers of dough balls and pizza sizes and crust thicknesses.

You can weigh small amounts of ingredients like yeast, salt, sugar, oil, etc. For those ingredients,  you can also use the volume measurements for the above mentioned measurement.  The flour and water are more important to get the right amount of ingredients for what level of hydration you might want to use in a pizza dough.

If you want to see more right now about using Baker's percents in making pizza, you can go to http://www.pizzamaking.com/forum/index.php

I will post more about using Baker's percents in the future.  These posts are just to try and help to understand how Baker's percents are used.

Norma