Pizza dough calculator
Scale a pizza dough recipe by the number and weight of dough balls. Set baker's percentages for hydration, salt, yeast, oil, and sugar.
Optional ingredients
Oil and sugar default to zero. Enter their percentages only when they belong in your dough.
Recipe result
- Total dough
- 1000 g
- Flour
- 596.3 g
- Water
- 387.6 g
- Salt
- 14.91 g
- Yeast
- 1.19 g
- Total baker's percentage
- 167.7%
Pizza dough formula
Total dough weight = balls × weight per ball. Flour = total dough weight × 100 ÷ total baker's percentage; each other weight uses its percentage of flour.
Practical example
For 4 balls at 250 g, total dough is 1000 g: 596.3 g flour, 387.6 g water, 14.91 g salt, and 1.19 g yeast before display rounding.
Reference example
This example makes 4 dough balls at 250 g each, with 65% hydration, 2.5% salt, and 0.2% yeast.
| Ingredient | Percentage | Weight |
|---|---|---|
| Flour | 100% | 596.3 g |
| Water | 65% | 387.6 g |
| Salt | 2.5% | 14.91 g |
| Yeast | 0.2% | 1.19 g |
Assumptions
All ingredient percentages use flour as the 100% basis. Oil and sugar are optional additions; fermentation timing is outside this calculator.