Pizza Dough Calculator
Enter how many pizzas you are making, the dough ball weight and hydration, and get flour, water, salt and yeast in grams for the whole batch.
Enter values to see the result.
How to use
- Enter the number of pizzas and the dough ball weight (250 g suits a 12 inch pizza).
- Set hydration, salt, yeast and oil percentages.
- Weigh out the flour, water, salt, yeast and oil amounts shown for the full batch.
Percentages are bakers percentages based on flour weight. A 250 g ball at 62 percent hydration is a good starting point for home ovens; Neapolitan style often uses 55 to 65 percent hydration and a long cold ferment.