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Pizza Dough Calculator Guide
Great pizza dough comes down to ratios, not guesswork. This calculator uses baker's percentages to give you the exact flour, water, salt, and yeast for any number of dough balls at your chosen hydration.
Flour = total dough ÷ (1 + hydration% + salt% + yeast%). Then water, salt, and yeast are each that flour weight × their percentage. Flour is always 100% in baker's math.
How Do I Calculate Pizza Dough?
Decide how many pizzas and how heavy each dough ball is — that's your total dough weight. Because water, salt, and yeast are expressed as a percentage of flour, you back out the flour first, then calculate the rest from it.
Typical Styles (baker's %)
| Style | Hydration | Ball Weight |
|---|---|---|
| Neapolitan | 58–62% | ~250 g |
| New York | 63–68% | ~280 g |
| Personal / thin | 60–65% | ~200 g |
| Detroit / pan | 68–75% | ~300 g+ |
Worked Example
4 balls × 250 g = 1,000 g dough at 62% hydration, 2.8% salt, 0.3% yeast: flour = 1000 ÷ 1.651 ≈ 606 g, water ≈ 376 g, salt ≈ 17 g, yeast ≈ 1.8 g.
Tips
- Weigh, don't scoop — a kitchen scale is what makes baker's percentages reliable.
- Cold ferment 24–72 hours for more flavor and easier-to-shape dough.
- Use less yeast for long ferments and more for same-day dough.
Baking it in an air fryer or small oven? See our Air Fryer Conversion Calculator, and plan dessert with the Cake Serving Calculator.
Frequently Asked Questions
How do I calculate pizza dough?
Multiply the number of pizzas by the ball weight for total dough, then divide by 1 plus the hydration, salt, and yeast percentages to get the flour, and calculate the rest from the flour.
What is baker's percentage for pizza dough?
It expresses every ingredient as a percentage of the flour weight, so flour is 100% and water at 62% hydration is 62 grams per 100 grams of flour.
What hydration should pizza dough be?
About 58 to 62% for Neapolitan and 63 to 68% for New York style.
How much does a pizza dough ball weigh?
Around 250 grams for Neapolitan, 280 grams for New York, and 200 grams for a personal pizza.
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