Pizza Dough Calculator
Tell the calculator how many pizzas you are making and how heavy each dough ball should be. It works backwards from the total dough weight to the grams of every ingredient.
Type a number and the answer appears straight away.
Flour595 g
- Flour 60%
- Water 39%
- Salt, yeast and oil 2%
- Water
- 387 g
- Salt
- 14.9 g
- Instant dry yeast
- 3 g
- Total dough
- 1,000 g
Uses baker's percentages: every ingredient is measured against the weight of the flour. Weigh in grams for consistent results.
The math behind it: Pizza Dough
flour = total dough / (1 + hydration + salt + yeast + oil), with each written as a decimal
Baker's percentages measure every ingredient against the flour. Four 250 g dough balls at 65% hydration, 2.5% salt and 0.5% yeast need 595 g of flour, 387 g of water, 14.9 g of salt and 3 g of yeast. Higher hydration gives a lighter, airier crust but a stickier dough.
Common questions
How much dough do I need for one pizza?
About 250 g for a 12 inch thin-crust pizza. Use 300 g or more for a thicker crust or a 14 inch pizza.
What hydration should pizza dough be?
60% to 65% is easy to shape and suits most home ovens. Classic Neapolitan dough is around 60% to 65%, and very wet doughs of 70% or more are used for airy, open crusts.
How much yeast do I need for pizza dough?
It depends on the rising time. About 0.5% of the flour weight in instant dry yeast works for a few hours at room temperature, which is 3 g for 595 g of flour. Use much less for a slow rise in the refrigerator.
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