Pizza Dough Calculator
Calculate flour, water, yeast, and salt for any number and size of pizza dough balls.
Recipe
What Are Baker's Percentages?
Baker's percentages express every ingredient as a percentage of the flour weight, which is always 100%. This makes a recipe easy to scale up or down: whether you make one pizza or fifty, the ratios stay the same. Hydration, for example, is simply the water weight divided by the flour weight.
This calculator works backwards from your target dough weight. It finds the flour amount that, once water, salt, and yeast are added at your chosen percentages, produces exactly the total dough you need.
The Formula
With total dough = balls × weight per ball, the flour weight is:
- flour = total dough / (1 + hydration% + salt% + yeast%)
- water = flour × hydration%
- salt = flour × salt%
- yeast = flour × yeast%
Choosing Your Hydration
- 55-60%: Firmer, easy-to-handle dough. Good for beginners and for crisp, thin New York-style crusts.
- 60-65%: A versatile middle ground for most home ovens and classic Neapolitan-style pizza.
- 65-70%+: Wetter, more open and airy crumb, but stickier and harder to shape. Best for experienced bakers and very hot ovens.
Note: Results are theoretical weights based on the percentages you enter. Flour absorbs water differently by type and brand, and yeast quantity depends on fermentation time and temperature, so treat these figures as an accurate starting point and adjust to your recipe.