Pizza Dough Calculator
Get exact flour, water, salt and yeast weights for any number of pizzas, from hydration and dough ball size.
About the Pizza Dough Calculator
Enter how many dough balls you want, the weight of each, the hydration, and the salt, yeast and oil or sugar percentages. The calculator gives every ingredient in grams and as a baker's percentage.
Neapolitan dough is typically 58–65% hydration with about 2.5–3% salt; New York style around 60–65% with a little oil and sugar. Less yeast and a longer cold rise (24–72 hours in the fridge) give more flavour and an easier-to-stretch dough.
The formula
Flour = total dough ÷ (100% + all other %) × 100
Worked example
Four 250 g balls at 63% hydration, 2.8% salt, 0.2% yeast
- Total dough: 1,000 g; total percentage 166%
- Flour = 1,000 ÷ 1.66 = 602 g
- Water 380 g, salt 17 g, instant yeast 1.2 g
Questions people ask
Which flour?
Italian 00 for Neapolitan in very hot ovens; bread flour for home ovens and New York style.
Fresh yeast?
Use about 3× the instant yeast weight.
How do I weigh 1.2 g of yeast?
Use a 0.1 g jewellery scale, or make a larger batch and freeze spare dough balls.