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.
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