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Pizza dough calculator

Choose how many balls you want and how heavy each one is, and get the flour, water, salt and yeast in grams or ounces. Yeast, poolish or sourdough starter.

Units

Leavening

The starting numbers are only an example: change every one to match your recipe.

Bench card

Weights are rounded. Percentages are of the total flour unless a label says otherwise.

Link to these numbers

How it works

Pizza dough is written in baker's percentages like bread: the flour is 100% and the water, salt, yeast and any oil or sugar are shares of it. Multiply the balls by their weight to get the dough, then divide by 1 plus the percentages to get the flour. 4 × 250 g = 1,000 g; at 65% water, 2.5% salt and 0.2% yeast that is 1,000 ÷ 1.677 = 596 g of flour.

Variations: with a poolish, for a cold ferment and Neapolitan style.

Questions people ask

How do I work out pizza dough from the number of balls?

Multiply the number of balls by the weight of each ball to get the total dough. The flour is that total divided by 1 plus all the other percentages as decimals. For 4 balls of 250 g at 65% water, 2.5% salt and 0.2% yeast, the flour is 1,000 ÷ 1.677 = 596 g.

Is pizza dough hydration the same as for bread?

Yes. It is the weight of the water divided by the weight of the flour. If you use a poolish or a sourdough starter, their flour and water are counted in the totals here.

Does it say how long to let the dough rise?

No. It works out weights only. Rise times depend on the yeast, the temperature and the flour, so follow your recipe for timings.

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