Pizza Dough Calculator

Bakers percentages, made simple

Bakers percentages are how professional pizzaioli scale a dough. Flour is always 100%, and every other ingredient is a percentage of the flour weight. Hydration is just the water percentage: 65% hydration means 650g of water for every 1000g of flour. Salt usually sits around 2% and yeast around 0.5% for a same-day rise. Because the percentages are relative to flour, this recipe scales perfectly whether you are making two pizzas or twenty.

How the math works

You tell us the target weight of the finished dough (number of pizzas multiplied by your ball weight). We then work backwards: the total is split across flour plus its water, salt and yeast fractions. Flour equals the total divided by (1 + hydration + salt + yeast), and every other ingredient is that flour figure times its own percentage. This keeps every ball at exactly the weight you asked for. Results are estimates — flour absorbency, kneading and proofing time all affect the final feel.

How to use it

1. Enter how many pizzas you want to make.
2. Set the dough ball weight in grams (250g is a great personal-pizza starting point).
3. Choose your hydration percentage for the crust style you want.
4. Adjust the salt and yeast percentages if your recipe calls for something different.
5. Click Calculate recipe to see flour, water, salt and yeast by weight.

FAQ

What hydration should I use?

Around 60% gives a sturdy New York style crust, 65% is a forgiving all-rounder, and 70% or higher suits airy Neapolitan pies but is stickier to handle.

How much dough per pizza?

Roughly 250g makes a 10-inch personal pizza, 280g a medium, and 320g or more a large. Adjust ball weight to match your pan or peel.

Fresh or instant yeast?

The 0.5% default suits instant dry yeast for a same-day dough. Use less for long cold proofs, or about triple the amount for fresh yeast.

Is my data uploaded anywhere?

No. Every calculation runs entirely in your browser and nothing is ever sent to a server.