Pizza Dough Calculator
Tell us how many pizzas you want and how big — this pizza dough calculator gives you exact grams (or ounces) of flour, water, salt, yeast and optional oil and sugar, using standard baker's percentages. Add a poolish or biga and it splits the recipe into two steps.
Your dough
Ingredients
How to use the pizza dough calculator
- Enter how many dough balls (pizzas) you want and the weight of each ball, or pick a size preset.
- Set hydration, salt and yeast as percentages of flour. The defaults (65% / 2.8% / 0.3% instant) make a solid all-round dough.
- Optional: add oil or sugar for home-oven or NY-style dough, and choose a poolish or biga.
- Weigh everything on a kitchen scale. Switch to ounces if you prefer.
How the math works
The total dough weight is balls × ball weight. Flour = total ÷ (sum of all percentages ÷ 100), where flour itself counts as 100%. Each other ingredient = flour × its percentage. Example: 4 × 250 g = 1,000 g; 100 + 65 + 2.8 + 0.3 = 168.1%; flour = 1,000 ÷ 1.681 ≈ 595 g, water ≈ 387 g, salt ≈ 17 g, instant yeast ≈ 1.8 g.
Typical dough ball weights
| Pizza | Ball weight |
|---|---|
| Neapolitan (AVPN range) | 200–280 g |
| 10 in thin | ~200 g |
| 12 in | ~250 g |
| 14 in NY-style | ~300 g |
| 16 in NY-style | ~400 g |
The AVPN range comes from the Neapolitan regulations below; the other weights are common home defaults, not a standard — adjust to taste for thinner or thicker crusts.
Making Naples-style pizza? Use the Neapolitan pizza dough calculator. Feeding a crowd? Start with the pizza party calculator.
FAQ
What hydration should I use for pizza dough?
Most home pizza doughs sit between 58% and 70% water. Around 60–65% is easy to handle; 68–72% gives a lighter, more open crust but is stickier. Lower-protein flours and home ovens usually do better toward the middle of that range.
How much salt goes in pizza dough?
A common range is 2–3% of the flour weight. The Neapolitan AVPN rules (40–60 g salt per litre of water with 1.6–1.8 kg flour) work out to roughly 2.2–3.75% of flour.
How do I convert fresh yeast to instant or active dry yeast?
King Arthur Baking's reference uses these weight factors: active dry = fresh × 0.4, instant = fresh × 0.33. The calculator shows all three amounts under the results.
What is baker's percentage?
Every ingredient is written as a percentage of the flour weight, with flour always 100%. 65% hydration means 65 g of water for every 100 g of flour.
Do I need a poolish or biga?
No. A preferment is optional; it adds flavor and extensibility but needs planning (usually 12–16 hours ahead). Choose None for a simple direct dough.
More dough tools
Sources
- King Arthur Baking – Yeast (pro reference): fresh → active dry ×0.4, fresh → instant ×0.33
- King Arthur Baking – Baker's Percentage (pro reference): flour = 100%, poolish = equal flour and water
- AVPN (Associazione Verace Pizza Napoletana) – International Regulations 2024: per 1 L water 40–60 g salt, 1.6–1.8 kg flour, no fat or sugar, 200–280 g balls