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Pizza Dough Calculator
Get exact flour, water, salt and yeast for any number of pizzas.
Flour
—
Total flour.
| Water | — |
|---|---|
| Salt | — |
| Yeast | — |
| Total dough | — |
Show our math
Enter your figures above to see the step-by-step working.
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How the Pizza Dough Calculator Works
Pizza dough is measured in baker’s percentages, where every ingredient is a percentage of the flour weight. Flour is always 100%; water is the hydration (around 60–65% for Neapolitan-style); salt is about 2% and instant yeast about 0.5%. This calculator starts from the total dough you want — number of pizzas times the weight per ball — and works backwards to the flour, then applies the percentages.
Weighing ingredients rather than measuring by volume is what makes dough consistent. Adjust hydration up for a wetter, airier crust or down for an easier-to-handle dough.
flour = total dough ÷ (1 + hydration% + salt% + yeast%)
Frequently Asked Questions
How much dough per pizza?
Around 250 g makes a standard 12-inch pizza; 200 g for a personal size, 280–300 g for a larger, thicker crust.
What is dough hydration?
Water as a percentage of flour weight. 60–65% is typical; higher hydration gives a lighter, more open crumb but is stickier to work.
Why weigh ingredients?
Baker’s percentages by weight give repeatable results; cup measurements vary too much with how the flour is packed.
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