🍕Pizza Dough Calculator

About this tool

Pick a style to load typical settings, or set your own number of dough balls, ball weight, hydration, salt, yeast, oil and sugar, plus a little extra for dough that sticks to the bowl. Choose instant, active dry or fresh yeast and the calculator converts the amount. The recipe appears in grams with each baker's percentage, and you can copy it.

How pizza dough is calculated

Pizza recipes use baker's percentages, where every ingredient is a percentage of the flour's weight. Hydration is water ÷ flour. The calculator works backwards from the dough you want: total dough ÷ (1 + every other percentage) gives the flour, and the rest follows. Four 250 g Neapolitan balls at 62% hydration, 2.8% salt and 0.2% instant yeast need about 606 g of flour, 376 g of water, 17 g of salt and 1.2 g of yeast. Neapolitan dough sits around 60–65% hydration with no oil or sugar. New York style uses about 63% with a little oil and sugar to help browning in a home oven. Pan and Roman styles go to 70–80% for an open, airy crumb. Yeast depends on time and temperature: roughly 0.2–0.4% instant yeast for a same-day dough, and less for a long cold ferment in the fridge. Active dry yeast needs about 25% more and fresh yeast about three times as much. Honest limits: flours absorb water differently, so adjust hydration by feel. The recipe scaler resizes other recipes, the cooking converter switches units and the timer tracks proofing. How to calculate percentages explains the percentages.

Frequently asked questions