Online Tools

    Pizza Dough Calculator

    Calculate pizza dough ingredients from dough balls, ball weight, hydration, salt, oil and yeast using baker's percentages.

    Whole dough balls only: 1-30.

    Typical range: 200-350 g for round pizzas, higher for pan pizza.

    Water as % of flour.

    Usually 2-3%.

    Often 0-4%.

    Percent for instant yeast.

    Total dough

    1,120 g

    Per dough ball

    280 g x 4

    Ingredient formula

    Flour

    Baker's percentage base: 100%

    659 g

    Water

    65% hydration

    428 g

    Salt

    2.5% of flour

    16 g

    Olive oil

    2% of flour

    13 g

    Instant yeast

    0.50% of flour after yeast conversion

    3.3 g

    Quick dough workflow

    1. 1.Mix instant yeast directly into the flour before adding water.
    2. 2.Mix flour, water, salt and oil until no dry flour remains, then knead or fold until smoother.
    3. 3.Bulk ferment until noticeably expanded, then divide into 4 dough balls of about 280 g.
    4. 4.Cold ferment for flavor when using low yeast, then bring dough near room temperature before stretching.
    This is a baker's-percentage calculator, not a fermentation guarantee. Flour strength, room temperature, refrigerator temperature and oven heat can change timing and texture.

    Calculate pizza dough by baker's percentage

    Pizza dough calculator intent is usually about flour, water, salt, oil and yeast from dough ball weight and hydration. This version uses baker's percentages, where flour is the 100% base.

    Mtotal - total dough mass, n - dough balls, Mball - weight of one dough ball.

    F - flour mass, H - hydration fraction, S - salt fraction, O - oil fraction, Y - yeast fraction.

    W - water mass, F - flour mass, H - hydration fraction.

    Fermentation limits

    • Hydration affects texture, but flour strength and handling matter too.
    • Yeast percentage is not a timer. Temperature and fermentation schedule can change the dough dramatically.
    • Instant, active dry and fresh yeast are converted with practical kitchen ratios.

    Frequently Asked Questions

    Sources and References

    Calculations are based on the listed reference sources. Links open in a new tab.

    Updated:

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