Pizza Dough Calculator

About this calculator

Pizza dough is scaled with baker’s percentages, where flour is fixed at 100% and every other ingredient — water, salt, yeast — is expressed as a percentage of the flour weight; the water percentage is what pizzerias call hydration, typically ranging from around 55% for a stiff New York-style dough up to 65–70% or higher for an airy Neapolitan-style crust. Salt usually sits around 2–3% of flour weight and yeast is a much smaller percentage, adjusted for how long and at what temperature the dough will ferment.

Given a target number of dough balls and a ball weight, this calculator works backward through the hydration ratio to find the total flour, water, salt and yeast needed, which is exactly how pizzaiolos and serious home bakers scale a recipe up or down without changing the crust’s character — since the ratios, not the absolute amounts, are what determine the dough’s texture. Enter your number of pizzas, ball weight and hydration to get the recipe.