Pizza Dough Calculator
Exact flour, water, salt and yeast for any number of pizzas.
- Flour
- 606 g
- Water (62%)
- 376 g
- Salt (2.8%)
- 17 g
- Yeast (0.3%)
- 1.8 g
- Total dough
- 1 kg
- 62% hydration suits a classic Neapolitan-style dough.
- Use instant dry yeast at the percentage shown, or scale to fresh yeast (×3) / sourdough starter.
- Weigh ingredients for repeatable results — baker’s percentages are by flour weight.
Saved setups
Save your settings to reuse them later. They’re stored only on this device — nothing is uploaded.
What is the Pizza Dough Calculator?
This pizza dough calculator works the way a pizzeria does — in baker’s percentages — so your dough is consistent every time. Tell it how many dough balls you want and how heavy each should be, set the hydration and salt, and it gives you the exact weight of flour, water, salt and yeast. It’s perfect for Neapolitan, New York or pan pizza: just dial the hydration to the style you’re after and scale to any batch size.
How to use the Pizza Dough Calculator
- 1 Set how many dough balls you want and the weight of each.
- 2 Choose your hydration for the pizza style.
- 3 Open More options to fine-tune salt, yeast and oil.
- 4 Weigh out the flour, water, salt and yeast shown.
Frequently asked questions
What hydration should pizza dough be? +
Around 58–62% for Neapolitan, 62–65% for New York style, and higher (68%+) for airy pan or focaccia-style doughs. Start at 62% if you’re unsure.
How big should a pizza dough ball be? +
A 250 g ball makes a roughly 11–12 inch pizza. Use 230–250 g for Neapolitan and 280 g+ for larger New York pies.
How accurate are the results? +
The figures come from standard, tested references (USDA FoodData Central and King Arthur Baking) and are excellent starting points. Ovens, ingredients and equipment vary, so treat the numbers as a reliable guide and adjust to taste and doneness.
Is this calculator free, and does it send my data anywhere? +
Yes — it’s completely free and runs entirely in your browser. Nothing you type is uploaded or stored on a server; the maths happens on your device, even offline once the page has loaded.