Pizza Dough Calculator
Exact flour, water, salt, and yeast for any batch. Pick a style or tune your own. No signup, no ads.
Classic 24h cold ferment.
Flour
606g
Water
62%
376g
Salt
2.8%
17g
Fresh yeast
0.2%
1.21g
How baker's percentage works
Every pizza dough boils down to five ingredients: flour, water, salt, yeast, and sometimes oil. In baker's percentage, flour is always 100% and every other ingredient is expressed as a percentage of the flour weight.
A "65% hydration" dough means 65g of water per 100g of flour. "2.5% salt" means 2.5g of salt per 100g of flour. This is how every serious baker writes a recipe — because it scales to any batch size and lets you compare any two doughs at a glance.
This calculator runs that math backwards from the dough weight you actually want, so you get the exact gram amounts for the number of pizzas you're making — no spreadsheet, no guesswork.
Frequently asked
How do I calculate pizza dough?
Start with the number and weight of dough balls you want. Multiply ball weight × count to get total dough. Flour = total ÷ (1 + hydration + salt + yeast + oil percentages, all as decimals). Water = flour × hydration. Salt, yeast, and oil are each flour × their baker's percentage. This calculator does it for you.
What is baker's percentage?
Every ingredient is expressed as a percentage of flour weight. Flour is always 100%. A 65% hydration dough means 65g water per 100g flour. It makes recipes scale to any batch size and lets you compare any two doughs at a glance.
How much pizza dough per person?
For a Neapolitan-style 10-12 inch pizza, plan ~250g per ball (one pizza per person). For New York 14 inch, ~280-320g. For Detroit or Sicilian pan pizzas, ~450-600g feeds 2-3 people.
What hydration should I use?
60-65% for beginners and Neapolitan. 65-70% for New York and most home ovens. 70-80% for Roman teglia, focaccia, and pan pizzas. Higher hydration = lighter, more open crumb, but harder to shape.
How much yeast do I need?
Fresh yeast at 0.2-0.5% of flour weight covers most styles. Use less (0.1-0.2%) for 48-72h cold ferments, more (0.4-0.6%) for same-day doughs. Divide by 3 for instant dry yeast, by 2.5 for active dry.
How much salt for pizza dough?
2-3% of flour weight. Standard is 2.5%. Less than 2% tastes flat; more than 3% slows fermentation noticeably.