The 1727 Rule: A Four-Ingredient Pizza Dough You Can Memorize

Remembering pizza dough ratios is easier when you reduce the recipe to a single number. The 1727 rule gives you a four-ingredient dough with no guesswork. Memorize the number, and you have the recipe.

What 1727 Means

Each digit maps to a weight in the recipe:

• 1 = 1,000 grams of bread flour
• 7 = 700 grams of water
• 2 = 20 grams of salt
• 7 = 7 grams of active dry yeast (one standard packet)

That is the entire recipe. Four ingredients, one number.

Mixing the Dough

Start by placing your mixing bowl on a scale and adding 1,000 grams of bread flour. Add 20 grams of salt and 7 grams of active dry yeast. Give it a quick mix with a dough hook so the yeast and salt are evenly distributed. At this point the scale reads 1,027 grams.

Now add 700 grams of water to bring the total to 1,727. That is where the number comes from.

Kneading and Rising

Run the KitchenAid at speed 2 for about 10 minutes. The visual cue you are looking for is the dough pulling away from the sides of the bowl. Once that happens, divide the dough into individual balls and let them rise for about 30 minutes. Then you are ready to shape and bake.

Key Takeaways

• The 1727 rule: 1,000g flour, 20g salt, 7g yeast, 700g water
• Mix dry ingredients first, then add water to hit the 1,727 total
• Knead at speed 2 for 10 minutes until the dough pulls from the bowl
• Let dough balls rise 30 minutes before shaping