Pizza Dough Calculator
This free pizza dough calculator takes the guesswork out of homemade pizza: enter how many dough balls you want and how big they should be, then set your hydration and other baker's percentages. It instantly tells you exactly how much flour, water, salt, and instant yeast to weigh out — in grams and ounces.
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Enter your numbers to see the exact ingredient weights.
How to use this calculator
Start with the basics: how many pizzas you want and how much dough each one needs. A 250 g dough ball is a common size for a 10–12 inch pizza, but if you like thicker crust or make pan pizzas, bump it up. The calculator multiplies the two to get your total dough weight.
Then set your hydration — the water weight as a percentage of the flour weight. Sixty percent is a friendly starting point for most home ovens: easy to handle, with a chewy, open crumb. Slide it up for a lighter, airier crust (and a stickier dough), or down for a stiffer, easier-to-shape one.
Finally, set your salt and instant yeast percentages. Two percent salt is the classic baseline for flavor; 0.7% instant yeast works well for a same-day room-temperature rise. Every result updates instantly as you type, and shows both grams and ounces so you can weigh ingredients on any kitchen scale.
How it works
The calculator uses baker's percentages: flour is always 100%, and every other ingredient is expressed as a percentage of the flour weight. Because everything is relative to flour, the recipe scales perfectly to any batch size — whether you're making two balls or twenty.
total dough = balls × ball weight · flour = total ÷ (1 + hydration)
Once flour is known, each ingredient follows directly:
water = flour × hydration · salt = flour × salt % · yeast = flour × yeast %
For example, 2 balls × 250 g at 60% hydration gives 500 g of total dough, so flour = 500 ÷ 1.6 = 312.5 g. Water is 60% of that (187.5 g), salt is 2% (6.25 g), and instant yeast is 0.7% (about 2.2 g). The four weights add up to the finished dough weight, which is slightly above the target because salt and yeast sit on top of the flour-and-water base.
Defaults (60% hydration, 2% salt, 0.7% yeast) are starting points, not rules — adjust for your flour, oven, and schedule.
Frequently asked questions
What is a good hydration for pizza dough?
60% is a reliable starting point for most home pizza doughs — it balances easy handling with an open, airy crust. Neapolitan-style doughs typically run 60–65%, while New York–style doughs are usually 58–62%. Lower hydration is easier to work with; higher hydration gives a lighter, blistered crust but is stickier to shape.
What are baker's percentages?
Baker's percentages express every ingredient as a percentage of the flour weight, which is always 100%. So 60% hydration means water equal to 60% of the flour weight, and 2% salt means salt equal to 2% of the flour weight. This makes recipes scale cleanly to any batch size, which is exactly what this calculator does.
How much dough do I need per pizza?
A common rule is 200–280 g (about 7–10 oz) of dough per 10–12 inch pizza. Thin Neapolitan-style pizzas often use 220–250 g balls, while thicker or pan-style pizzas can use 280–350 g. Enter your preferred dough ball weight in the calculator and it will scale the whole recipe.
How much yeast should I use, and how long should the dough ferment?
For a same-day room-temperature dough, 0.5–1% instant yeast (by flour weight) typically ferments in 4–8 hours. For a cold ferment of 24–72 hours in the fridge, many recipes drop to 0.2–0.3% yeast for better flavor. The default of 0.7% is a middle-of-the-road starting point — adjust based on your schedule and taste.