Calculator
Pizza dough calculator
Enter how many dough balls you want, how heavy each should be and your percentages. The calculator gives every ingredient in grams.
In short
Baker's percentages are relative to the flour. Flour = total dough ÷ (1 + hydration + salt + yeast), then water, salt and yeast are the flour weight times their percentage. Six 250 g balls at 62 % hydration, 2.8 % salt and 0.2 % dried yeast need 909 g flour and 564 g water.
Work out your dough
Percentages are of the flour weight. Fresh yeast is about 3 x the dried weight; switching the type converts the figure.
Your dough
- Flour
- 909 g
- Water
- 564 g
- Salt
- 25 g
- Yeast (dried)
- 1.8 g
- Total dough
- 1,500 g
One 250 g dough ball
- Flour
- 151.5 g · 100 %
- Water
- 93.9 g · 62 %
- Salt
- 4.2 g · 2.8 %
- Yeast
- 0.3 g · 0.2 %
Typical starting points
| Setting | Typical value | What it changes |
|---|---|---|
| Ball weight | 250 g | About right for a 12 inch pizza; go heavier for 16 inch |
| Hydration | 60 to 65 % | Wetter dough is softer and puffier but harder to launch |
| Salt | 2.5 to 3 % | Flavour and dough strength |
| Dried yeast | 0.1 to 0.3 % | Less yeast for a longer, slower rise |
| Fresh yeast | 0.3 to 0.9 % | About 3 x the dried weight |