Pizza Dough Calculator

Scale pizza dough by dough ball weight and hydration, with flour, water, salt and yeast in grams.

Pizza dough by baker's percentages

Number of pizzas

Dough ball weight in grams

Hydration percent

Salt percent

Instant dry yeast percent

Olive oil percent Include oil

Sugar percent Include sugar

Total dough: — g in — balls

Flour: — g · water: — g

Salt: — g · yeast: — g

Oil: — g · sugar: — g

Flour for the whole batch: — g · dough ball: — g

Ferment guide: —

Baker's percentages count flour as 100 percent, so every other ingredient is a share of the flour weight. Weigh everything for the best dough.

Common questions about the free online pizza dough calculator.

Every ingredient is expressed as a percentage of the flour weight, so flour is always 100 percent and the others scale with it.

Fixing flour at 100 percent lets you resize a recipe instantly and compare hydration between doughs without any arithmetic.

Around 60 to 65 percent suits a home oven and hand stretching, while 70 percent and above gives a lighter, harder to handle dough.

A 250 g ball makes a 12 inch pizza, and 280 g to 300 g suits a 14 inch pizza with a puffy rim.

Two percent of the flour weight is typical, which is about 5 g of salt for 250 g of flour.

Half a percent of instant dry yeast works for an overnight ferment, and you can drop to 0.2 percent for a long cold proof.

It is optional. A little olive oil softens the crumb and helps browning, but a classic Neapolitan dough uses none.

It should roughly double, feel airy and spring back slowly when pressed with a fingertip.

No. All the numbers are calculated in your browser and nothing you enter is sent to a server.

Yes. It is completely free, needs no account and has no limit on how many doughs you plan.

Last updated: October 10, 2026