Pizza Dough Calculator
Work out exactly how much flour, water, salt, and yeast you need for any number of pizza dough balls, using baker’s percentages. Start from a style preset or set your own. Calculates in your browser.
Flour
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Show the math
Ingredients are baker's percentages of the flour, so the tool works backwards from the dough you want:
flour = total dough ÷ (1 + hydration + salt + yeast + oil + sugar)
then each ingredient is that flour weight times its percentage.
Yeast amounts assume instant dry yeast; use about three times as much fresh yeast. A longer, cooler rise needs less yeast. Weigh your flour and water for the most consistent dough, and add a little extra dough per ball if you like a thick crust edge.
What this does
A pizza dough calculator works out the flour, water, salt, and yeast for any number of dough balls using baker’s percentages, from a style preset or your own.
How to use it
- Set the number of dough balls and weight each.
- Choose a style preset or set the hydration.
- Adjust salt and yeast percentages.
- Read every ingredient weight.
How it works
From the total dough (balls × weight each) it works back to the flour, then applies each percentage. Around 60–65% hydration suits most home ovens.
flour = total dough ÷ (1 + sum of percentages)
Understanding your result
The weights come from baker percentages, so the dough scales cleanly to any number of balls. Hydration drives the result: around 60 to 65 percent suits most home ovens, while wetter doughs need a hotter oven and more skilled handling to reach an open, airy crust.
Example
Four 270 g balls at 62% hydration need about 667 g of flour.
Sources & methodology
Last updated .
Frequently asked questions
How does the calculator work?
It uses baker’s percentages, where every ingredient is a percentage of the flour weight. From the total dough you want (balls × weight each) it works backwards to the flour, then applies each percentage.
What hydration should I use?
Around 60–65% suits most home ovens and is easy to handle. Higher hydration (68–75%) gives a more open, airy crumb but a stickier dough that needs practice and usually a hotter oven.
How much should each dough ball weigh?
Roughly 250–280 g makes a 12-inch pizza. Use less for thin and crispy, more for a thick pan crust. Adjust the weight-each field to match your pan or peel.
Fresh or dried yeast?
The percentages assume instant dry yeast. If you use fresh yeast, use about three times as much. A longer, cooler rise needs noticeably less yeast.
Is my data stored?
No. Everything is calculated locally in your browser.
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