Pizza Dough Calculator
Calculate flour, water, salt and yeast for any number of pizzas using baker's percentages the pros use.
Flour
—
Water —
Salt —
Fresh yeast (~0.2%) —
Total dough —
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How it works
Flour = total dough ÷ (1 + hydration% + salt% + yeast%); others = flour × their %Frequently Asked Questions
How do baker's percentages work for pizza dough?
Everything is a percentage of flour weight. A classic Neapolitan is 100% flour, 60% water, 2.8% salt, 0.2% yeast. For four 250 g balls (1000 g total), that's about 615 g flour, 369 g water, 17 g salt and 1 g yeast.
What hydration should pizza dough be?
55–60% for an easy-to-handle home dough, 60–65% for a lighter, airier crust, 70%+ for high-hydration styles that need skill and a very hot oven. Higher hydration is stickier but crispier.
How much does a pizza dough ball weigh?
About 250 g for a 10–11 inch Neapolitan pizza, 280–320 g for a larger or thicker crust. Set your ball weight and count below and the calculator scales every ingredient.