Pizza Dough Calculator
Calculate flour, water, salt and yeast for homemade pizza. Choose your dough-ball count, weight and hydration, then save or print your recipe.
How much flour and water do I need for pizza dough?
Choose how many pizzas you want, the weight of each dough ball and your hydration percentage. The calculator divides the total dough weight among flour, water, salt and your selected leavening. At 60% hydration, every 100 grams of added flour uses 60 grams of added water.
Your pizza dough
2 pizzas, 250 g each
500 g total · 60% added-water hydration
| Ingredient | Weight | Baker’s % |
|---|---|---|
| Flour | 308.55 g | 100.0% |
| Water | 185.13 g | 60.0% |
| Salt | 6.17 g | 2.0% |
| Dry yeast | 0.15 g | 0.05% |
Or replace the dry yeast with 0.46 g fresh yeast. Use one kind, not both.
Three simple steps
How to use Pizza Dough Calculator
Choose your pizza count, dough-ball weight and hydration.
Select yeast or sourdough and adjust the baker’s percentages.
Review the ingredient weights, then download or print the recipe.
Common questions
Good to know
Understand the result.
Keep the original.
Is this tool free, and are my files uploaded?
This tool is free with no account required. The work happens in your browser. Your input and files are not sent to a processing server.
What are the limits and details?
Choose 1–100 pizzas weighing 100–1,000 grams each, with 40–100% hydration. Percentages are relative to added flour. In sourdough mode, the starter is weighed separately; its flour and water are not included in the displayed hydration. Fermentation time depends on your recipe and temperature. Fresh yeast is an alternative to dry yeast, not an additional ingredient.
Weights are in grams. Use either dry yeast or the fresh-yeast alternative.