Pizza Dough Calculator

Use this Pizza Dough Calculator to scale flour, water, salt, oil and yeast to a chosen number and weight of dough balls.

Estimated Result

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How to Use the Pizza Dough Calculator

Enter a whole number of pizzas and grams per ball. Set hydration, salt, oil and yeast as percentages of flour weight. Choose the yeast type represented by your entered percentage; changing type does not automatically substitute a different dose. Adjust yeast for your recipe’s fermentation schedule, then review ingredient grams.

Formula and Explanation

Total dough = pizza count × grams per ball
Flour = total ÷ (1 + hydration/100 + salt/100 + oil/100 + yeast/100)
Each other ingredient = flour × its percentage / 100

Baker’s percentages always use flour as 100%, not total dough. Hydration of 65% means 65 g water for every 100 g flour. Displayed ingredients use 0.01 g rounding with fractional remainders assigned so their sum matches total dough rounded to 0.01 g (within 0.005 g of the requested total). A scale may not resolve small yeast quantities; use an appropriate precision scale.

Yeast dose depends on fermentation time, dough temperature, room or refrigerator temperature and yeast type. The default 0.1% instant yeast is a scaling example, not a universal fermentation recommendation. Active dry yeast may need rehydration according to its label; fresh yeast has different potency and moisture. Type selection is descriptive, not an automatic conversion. No sugar, starter, preferment, bowl loss or evaporation is modeled.

Worked Example

For four 250 g balls at 65% hydration, 2% salt, 2% oil and 0.1% instant yeast, total dough is 1,000 g. The divisor is 1.691. The rounded ingredients are 591.36 g flour, 384.39 g water, 11.83 g salt, 11.83 g oil and 0.59 g yeast, totaling exactly 1,000 g.

Frequently Asked Questions

Is hydration a percentage of total dough?

No. It is water weight divided by flour weight times 100. At 65% hydration, 1,000 g flour uses 650 g water.

Does selecting fresh yeast convert the instant-yeast dose?

No. Enter the percentage appropriate for your yeast and tested recipe. Yeast products differ; the selector records the type and displays handling guidance.

Why can the displayed yeast be very small?

Yeast is a percentage of flour. Small batches or low percentages can require fractions of a gram; do not assume a kitchen scale can measure them accurately.

Do the ingredients add up to the requested dough?

Yes. The unrounded formula sums to the total mathematically. Display rounding distributes hundredths of a gram so the ingredient sum equals the total rounded to 0.01 g, with at most 0.005 g difference from your request.