Pizza Dough Calculator
Get exact dough quantities using baker's percentages. Set your dough balls and hydration — I'll do the flour, water, salt, yeast and oil.
| Ingredient | Amount |
|---|---|
| Flour | — |
| Water | — |
| Salt | — |
| Yeast | — |
| Oil | — |
| Total dough | — |
Percentages are baker's percentages (relative to flour weight) — the standard way pizzaioli and bakers scale dough. Adjust hydration up for a lighter, airier crust; down for an easier-to-handle dough.
Frequently asked questions
What hydration should pizza dough be?
Neapolitan dough is typically 60–65% hydration; New-York style around 62–65%; high-hydration/airy doughs can reach 70%+. Beginners should start near 62%.
How much does a pizza dough ball weigh?
A typical 12-inch pizza uses a 250–280 g ball. Personal pizzas use ~180–220 g, large pizzas ~300 g.
How much salt and yeast go in pizza dough?
Salt is usually about 2–3% of the flour weight, and instant dry yeast roughly 0.2–0.5% for a slow rise (more for a fast same-day dough).
Need to weigh by cups? Use the flour cups-to-grams converter.