🍕 Pizza Dough Calculator
Calculate pizza dough ingredients
Total dough: 560g (280g per ball)
Flour
338g
100%
Water
203ml
60%
Salt
8.4g
2.5%
Yeast
1g
0.3%
Olive Oil
10.1g
3%
Step-by-step calculation
- 1.Dough ball weight for 12" regular: 280g × 2 = 560g total
- 2.Baker's percentages: Flour 100%, Water 60%, Salt 2.5%, Yeast 0.3%, Oil 3%
- 3.Total factor = 1 + 0.60 + 0.025 + 0.003 + 0.03 = 1.658
- 4.Flour = 560g ÷ 1.658 = 338g
- 5.Water = 338g × 60% = 203g (203ml)
- 6.Salt = 338g × 2.5% = 8.4g
- 7.Yeast (instant) = 338g × 0.3% = 1.0g
- 8.Olive oil = 338g × 3% = 10.1g
Tip: Let dough rise 1–2 hours at room temperature or 24–72 hours in the fridge for better flavor.
How Pizza Dough Calculation Works
- 1Enter the number of pizzas and their diameter.
- 2Select the dough style (Neapolitan, New York, thin, etc.).
- 3The calculator provides exact flour, water, salt, yeast, and oil amounts in grams.
About Pizza Dough Calculator
Calculate exact pizza dough ingredients based on number of pizzas, size, and dough style (Neapolitan, New York, thin crust).
Frequently Asked Questions
What hydration level is used?
Neapolitan uses about 60-65% hydration, New York about 58-62%. You can adjust the hydration slider.
Can I use sourdough starter instead of yeast?
Yes. Toggle sourdough mode and the calculator adjusts flour and water to account for the starter.