Pizza Dough Calculator
Set dough ball count, weight, and hydration for exact flour, water, salt, and yeast.
Scale pizza dough by baker’s percentage
Serious pizza recipes are written in baker’s percentages, where every ingredient is a share of the flour weight. This calculator works backward from the dough you want — the number of balls and their weight — to the exact flour, water, salt, and yeast.
Four 250 g balls at 65% hydration need about 595 g flour, 387 g water, 15 g salt, and 3 g yeast. Adjust any percentage and the whole recipe rescales instantly while keeping the ratios intact.
Precise and private
It divides the total dough weight by the summed percentages to find the flour, then derives the rest, all in your browser with nothing uploaded.
Frequently Asked Questions
What are baker’s percentages?
Every ingredient is expressed as a percentage of the flour weight. Flour is always 100%, so 65% hydration means water equal to 65% of the flour.
How much dough per pizza?
About 250 g makes a 12-inch pizza and 280–320 g a larger or thicker one. Set the ball weight to match your style.
What are typical values?
Around 60–70% hydration, 2–3% salt, and well under 1% instant yeast for a same-day dough are common starting points.
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