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Pizza Dough Calculator

Enter your number of pizzas, ball weight and hydration to get the dough recipe.

Result

945 g
615 g
1,560 g
Salt: 23.6 g · Yeast: 2.8 g

How it is calculated

The tool starts from the weight of dough you want: total = balls × ball_weight (grams). Hydration is water as a percentage of flour, so flour plus water make up the total: flour = total / (1 + hydration / 100) and water = flour × hydration / 100. Salt is fixed at 2.5% of the flour weight (flour × 0.025) and yeast at 0.3% (flour × 0.003); these percentages cannot be changed.

Flour, water and the total are rounded to whole grams, salt and yeast to one decimal. The total shown is flour plus water only: salt and yeast come on top, so the finished dough weighs slightly more than balls × ball weight. All three inputs must be above zero. The number of balls is not forced to be whole, so 2.5 balls is accepted and simply scales the batch.

Worked example

Six pizzas of 260 g each at 65% hydration. Total dough: 6 × 260 = 1,560 g. Flour: 1,560 / 1.65 = 945.45, shown as 945 g. Water: 945.45 × 0.65 = 614.5, shown as 615 g. Salt: 945.45 × 0.025 = 23.6 g. Yeast: 945.45 × 0.003 = 2.8 g. Flour plus water gives back the 1,560 g target; the salt and yeast add about 26 g more.

Try this example →

Common mistakes

  • Typing hydration as a decimal such as 0.65. The field is a percentage, so 0.65 means 0.65%: for six 260 g balls the tool then gives 1,550 g of flour and only 10 g of water. Type 65.
  • Entering the total dough weight in the ball weight field. The tool multiplies by the number of pizzas, so the total would be counted several times over.
  • Expecting water to be 65% of the total. Hydration is measured against the flour, so at 65% water is about 39% of the total dough weight.
  • Expecting to change salt or yeast. They are fixed at 2.5% and 0.3% of flour; long cold fermentation or a different salt level needs a manual adjustment.

About this calculator

Pizza dough is scaled with baker’s percentages, where flour is fixed at 100% and every other ingredient — water, salt, yeast — is expressed as a percentage of the flour weight; the water percentage is what pizzerias call hydration, typically ranging from around 55% for a stiff New York-style dough up to 65–70% or higher for an airy Neapolitan-style crust. Salt usually sits around 2–3% of flour weight and yeast is a much smaller percentage, adjusted for how long and at what temperature the dough will ferment.

Given a target number of dough balls and a ball weight, this calculator works backward through the hydration ratio to find the total flour, water, salt and yeast needed, which is exactly how pizzaiolos and serious home bakers scale a recipe up or down without changing the crust’s character — since the ratios, not the absolute amounts, are what determine the dough’s texture.

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Comments (1)

  • Editorial team

    Salt and yeast come on top of the flour and water, so the preset 1,000 g batch actually makes about 1,017 g of dough, roughly 254 g per ball instead of 250. If you want balls at an exact weight, divide the finished dough on the scale rather than trusting the plan. The tool does not say which kind of yeast the 0.3% refers to. What hydration and fermentation time do you settle on at home?

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