Pizza Dough Calculator
Work out exactly how much flour, water, salt, and yeast you need for any number of pizza dough balls, using baker’s percentages. Start from a style preset or set your own. Calculates in your browser.
Flour
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Show the math
Ingredients are baker's percentages of the flour, so the tool works backwards from the dough you want:
flour = total dough ÷ (1 + hydration + salt + yeast + oil + sugar)
then each ingredient is that flour weight times its percentage.
Yeast amounts assume instant dry yeast; for fresh yeast use about 2⅔ times the weight (a ¼ oz packet of dry yeast matches about ⅔ oz of fresh). A longer, cooler rise needs less yeast. Weigh your flour and water for the most consistent dough, and add a little extra dough per ball if you like a thick crust edge.
What this does
A pizza dough calculator works out the flour, water, salt, and yeast for any number of dough balls using baker’s percentages, from a style preset or your own.
How to use it
- Set the number of dough balls and weight each.
- Choose a style preset or set the hydration.
- Adjust salt and yeast percentages.
- Read every ingredient weight.
How it works
From the total dough (balls × weight each) it works back to the flour, then applies each percentage. The Neapolitan preset sits inside the AVPN (Associazione Verace Pizza Napoletana) rules, which work out to about 56–63% hydration.
flour = total dough ÷ (1 + sum of percentages)
Understanding your result
The weights come from baker percentages, so the dough scales cleanly to any number of balls. Hydration drives the result: wetter doughs give a more open crust but are stickier to handle, so raise it gradually. The New York, pan and thin presets are home-baking starting points, not a published standard.
Example
Four 250 g Neapolitan balls (62% water, 2.8% salt, 0.05% instant yeast) make 1,000 g of dough: 1,000 ÷ 1.6485 = about 607 g of flour, 376 g of water, 17 g of salt and 0.3 g of yeast.
Last updated .
Frequently asked questions
How does the calculator work?
It uses baker’s percentages, where every ingredient is a percentage of the flour weight. From the total dough you want (balls × weight each) it works backwards to the flour, then applies each percentage.
What hydration should I use?
For Neapolitan pizza, the AVPN rules use 1,600 to 1,800 g of flour per liter of water, about 56–63% hydration. Wetter doughs give a more open, airy crumb but are stickier and need more practice, so raise hydration gradually.
How much should each dough ball weigh?
The AVPN rules for Neapolitan pizza use 200 to 280 g balls for pizzas about 22 to 35 cm across. Use less for thin and crispy, more for a thick pan crust, and adjust the weight-each field to match your pan or peel.
Fresh or dried yeast?
The percentages assume instant dry yeast. For fresh yeast use about 2⅔ times the weight (a ¼ oz packet of dry yeast matches about ⅔ oz of fresh). A longer, cooler rise needs less yeast.
Is my data stored?
No. Everything is calculated locally in your browser.
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