Pizza dough calculator
Calculate the flour, water, salt, yeast and olive oil for pizza dough from the number of pizzas, the weight of each ball and the hydration you want.
How much flour and water for pizza dough
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Pizza dough calculator: what it is for
Enter how many pizzas you want to make, the weight of each dough ball and the hydration. The calculator uses baker's percentages to find the flour and shows each ingredient in grams, with fresh or instant dry yeast.
How to use
- Type the number of pizzas and the ball weight.
- Adjust hydration, salt, yeast and oil.
- Follow the ingredient table.
When to use it
- Make homemade pizza in a home oven.
- Prepare long-fermentation dough.
- Scale up dough for a party.
Frequently asked questions
What is the ideal hydration for pizza dough?
For a home oven, 60% to 65% is easier to stretch. Neapolitan pizzas use 58% to 65% in a wood-fired oven, and long-fermented or pan doughs go up to 70% or more.
How much does a dough ball weigh?
A pizza of about 12 inches (30 cm) uses 230 g to 280 g of dough. For 14-inch (35 cm) pizzas, use around 300 g to 350 g.
How much salt and yeast should I use?
Salt is usually 2.5% to 3% of the flour weight. Fresh yeast ranges from 0.1% (long, cold fermentation in the fridge) to 2% (same-day dough).
Is it really free?
Yes, 100% free. No sign-up, no subscription and no usage limits. All Tools123 tools are free and run right in your browser.