Free Pizza Dough Calculator
Enter how many pizzas and how big, and get every ingredient in grams: flour, water, salt, and yeast, scaled by baker's percentages.
This free pizza dough calculator uses baker's percentages to scale dough precisely: flour is always 100 percent, and water, salt, yeast, and oil are percentages of the flour weight. Enter pizza count and dough ball size for exact gram weights.
250 g makes a 10 to 12 inch pizza; 280 g for a bigger pie.
60 to 65% Neapolitan; 58 to 62% New York style.
0.2 to 0.5% for a cold ferment; up to 1% same-day.
Home kitchen estimates. Ovens, flour brands, and fermentation times vary; adjust hydration to your flour.
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Baker's percentages, the pizza way
Baker's percentages make flour the anchor: flour is always 100 percent, and every other ingredient is a percentage of the flour weight. A 65 percent hydration dough with 1,000 grams of flour uses 650 grams of water. Salt at 2.5 percent is 25 grams. The system scales to any batch size without a recipe rewrite.
Hydration is the soul of the dough. Neapolitan-style dough runs 60 to 65 percent: soft, puffy, leopard-spotted in a hot oven. New York style runs 58 to 62 percent: sturdy enough to fold. High-hydration 70 percent-plus doughs give open, airy crumbs but demand confident handling and a hot stone or steel.
Salt does more than flavor: at 2 to 3 percent it tightens gluten and slows fermentation, which is why unsalted dough ferments wildly and tastes flat. Yeast is the smallest number with the biggest leverage: 0.2 to 0.5 percent instant dry yeast for a slow cold ferment, up to 1 percent for same-day dough.
Dough ball weight sets pizza size. A 250-gram ball makes a 10 to 12 inch Neapolitan pizza; 280 grams stretches to 12 inches with a puffy rim. Multiply ball weight by pizza count for total dough, then divide by (1 + hydration + salt + yeast + oil) to find the flour, and everything else follows.
Time is an ingredient. A 24 to 72 hour cold ferment in the fridge develops flavor that no same-day dough matches, and it needs less yeast, not more. Plan backwards from pizza night: mix today, bake in two days.
Pizza dough questions
What is baker's percentage?
In baker's percentages, the flour weight is always 100 percent, and water, salt, yeast, and other ingredients are expressed as percentages of the flour. It makes any recipe scalable to any batch size.
What hydration is best for pizza dough?
Neapolitan-style dough works best at 60 to 65 percent hydration. New York style is typically 58 to 62 percent. Higher hydration gives a more open crumb but is harder to handle.
How much yeast for pizza dough?
For a slow 24 to 72 hour cold ferment, 0.2 to 0.5 percent instant dry yeast (of flour weight) is plenty. Same-day room-temperature dough can use up to 1 percent.
How long should pizza dough ferment?
A cold ferment of 24 to 72 hours in the refrigerator gives the best flavor and texture. Same-day dough needs 4 to 8 hours at room temperature with more yeast.