Pizza Dough Calculator
Enter how many dough balls you want, their weight, and your target hydration, salt, and yeast percentages, and this calculator uses baker's percentages to work out exactly how much flour, water, salt, and yeast to weigh out.
How it works
This calculator uses baker's percentages: every ingredient is expressed as a percentage of the flour weight. Enter your total dough weight (number of balls × weight per ball) along with your hydration, salt, and yeast percentages, and it works backward to figure out exactly how much flour, water, salt, and yeast add up to that total.
Tip
65% hydration is a solid, easy-to-handle starting point for a home oven; more experienced bakers pushing toward Neapolitan-style dough often go to 70% or higher for a lighter, airier crust — just expect a stickier dough to work with.
How much yeast should I use?
The default yeast percentage here is set up for a same-day rise (mix, rise a few hours, then bake). If you're planning a longer cold ferment in the fridge (24–72 hours), use much less yeast — often a fifth of this amount or less — since the dough has far more time to develop flavor and rise slowly. This calculator doesn't model fermentation time, so adjust the yeast percentage to match your schedule.
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