Pizza Dough Calculator
Turn a ball count, ball weight, and baker's percentages for hydration, salt, and yeast into exact flour, water, salt, and yeast weights.
Processed locally in your browser — nothing is uploaded.
Pizza Dough Calculator
Water as a percentage of flour (baker's percentage).
Instant dry yeast; long cold ferments use less.
Results
- Flour
- 606 g
- Water
- 376 g
- Salt
- 17 g
- Yeast
- 1.21 g
- Total dough
- 1,000 g
Percentages are baker's percentages: each ingredient relative to total flour weight.
About Pizza Dough Calculator
Pizza recipes worth following are written in baker's percentages: every ingredient as a share of the flour weight. This calculator inverts that — you say how many dough balls you want and how heavy each should be, and it back-solves the flour, water, salt, and yeast that sum to exactly that weight.
Presets cover Neapolitan 250 g balls, New York style, and a wetter pan dough, all fully editable.
Common uses
- Make exactly 4 × 250 g Neapolitan balls with nothing left over
- Adjust hydration for your flour without redoing the whole recipe
- Scale a favorite dough from 2 balls to 12 for a party
Example
Input
4 balls × 250 g · 62% hydration · 2.8% salt · 0.2% yeast
Output
Flour 607 g · Water 376 g · Salt 15.2 g · Yeast 1.2 g
Frequently asked questions
What is a baker's percentage?
It expresses every ingredient as a percentage of the flour weight, with flour itself fixed at 100%. A 62% hydration dough has 62 g of water for every 100 g of flour — which makes recipes scalable to any batch size.
What hydration should pizza dough be?
The calculator's presets use 62% for Neapolitan, 63% for New York style, and 70% for pan pizza. Lower hydration is easier to stretch and launch; wetter doughs give the open, airy crumb pan styles want.
How much yeast does pizza dough actually need?
Very little: the presets range from 0.2% of flour weight for a slow-fermented Neapolitan to 0.5% for pan dough. For four 250 g Neapolitan balls that is only about 1.2 g of yeast in total.
How does the calculator turn ball weight into flour and water?
It divides the total dough weight by 1 plus the sum of the hydration, salt, and yeast percentages to find the flour, then takes each percentage of that flour. That way the four ingredients add up to exactly the dough weight you asked for.
Are my dough recipes stored anywhere when I use this calculator?
No. All the percentage math runs locally in your browser, and nothing you type is transmitted or saved.