Pizza Dough Calculator

Pizza dough is written in baker's percentages: flour is always 100% and every other ingredient is a percentage of the flour weight. The calculation is: • Total dough = number of pizzas × dough ball weight • Flour = total dough ÷ (1 + hydration + salt + yeast) • Water, salt and yeast = flour × their own percentage Example: 4 pizzas with 250 g balls, 65% hydration, 2.5% salt and 0.3% yeast make 1,000 g of dough. Flour is 1,000 ÷ 1.678 ≈ 596 g, water about 387 g, salt 15 g and yeast 1.8 g. Higher hydration gives a softer, more open crust but a stickier dough that is harder to handle. 60–65% is a comfortable start for a home oven; wood-fired and high-temperature pizza ovens often use 65–70%. The yeast amount depends on the rise: 0.5–1% for a few hours at room temperature, 0.1–0.3% for 24–48 hours in the fridge. Weigh the salt; dough is sensitive to small errors.