Pizza Dough Calculator
Flour, water, salt and yeast for any number of pizza dough balls, computed with baker’s percentages.
How it works
flour = total dough ÷ (1 + hydration% + 2% salt + 0.4% yeast) · every other ingredient = flour × its %
Baker’s percentages state every ingredient relative to the flour: water 62%, salt 2%, instant yeast 0.4% is a classic home pizza formula. Since the percentages of everything must add up to the dough you want, the flour weight falls out by dividing the total dough by 1.624–1.644 (depending on hydration), and the rest follows by multiplication.
Worked example
Four 250 g balls = 1,000 g of dough at 62% hydration: flour = 1000 ÷ 1.644 = 608 g, water = 608 × 0.62 = 377 g, salt 12.2 g, instant yeast 2.4 g.
Frequently asked questions
What if I have active dry or fresh yeast instead of instant?
Multiply the instant amount by about 1.25 for active dry (and dissolve it in the water first), or by 3 for fresh yeast. Rise behavior is the same once it’s awake.
Which hydration should I pick?
60–62% is forgiving and right for home-oven classic and NY-style rounds. Go 65–70% only for very hot ovens or pan styles (Detroit, focaccia-like) — wetter dough is harder to stretch but opens a lighter crumb.
Can I add oil or sugar?
Yes — NY-style commonly adds 2–3% oil and 1–2% sugar (of the flour weight) for tenderness and browning in a cooler home oven. Neapolitan tradition uses neither.
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This calculator is for educational purposes. Double-check important results before acting on them.