Pizza Dough Calculator
Scale a pizza dough recipe by the number of dough balls, their weight and baker's percentages.
Flour needed
596 g (21 oz)
- Water
- 388 g (13.7 oz)
- Salt
- 14.9 g (0.5 oz)
- Instant dry yeast
- 1.2 g (0 oz)
- Oil
- 0 g (0 oz)
This makes 4 dough balls. The percentages are starting values you can change.
Calculation breakdown
| Step | Formula | Result |
|---|---|---|
| Flour | 1,000 g ÷ (1 + 65% + 2.5% + 0.2% + 0%) | 596 g |
| Water | 596 g × 65% | 388 g |
How it works
Enter how many dough balls you want and what each weighs.
Worked example
Four 250 g dough balls with 65% water, 2.5% salt and 0.2% yeast:
- Total dough: 4 × 250 = 1,000 g
- Flour: 1,000 ÷ (1 + 0.65 + 0.025 + 0.002) = 1,000 ÷ 1.677 = 596 g
- Water: 596 × 0.65 = 388 g
- Salt: 14.9 g and yeast: 1.2 g
Sources
Frequently asked questions
How do you calculate pizza dough ingredients?
Use baker's percentages, where every ingredient is a share of the flour weight. Flour equals the total dough weight divided by 1 plus all the percentages as fractions. Water, salt, yeast and oil are then the flour times their percentages.
What is hydration?
Hydration is the weight of the water as a percentage of the flour weight. A 65% hydration dough has 65 grams of water for every 100 grams of flour. More water makes a wetter, stickier dough.
Are the default percentages right for every recipe?
No. The defaults of 65% water, 2.5% salt and 0.2% instant dry yeast are just starting values. Change them to match your recipe, flour and fermentation time.
How much dough do I need per pizza?
It depends on the size and style you want. The calculator starts with 250 g, a common home size, but you can enter any ball weight in grams or ounces.
Why use weight instead of cups?
Weight is more accurate because cups of flour vary with how it is packed. If you only have cups, use the grams to cups calculator.