Pizza Dough Calculator
Calculate the exact amounts of flour, water, yeast, and salt needed for homemade pizza dough based on number of pizzas and size.
Pizza dough hydration is the ratio of water to flour by weight — expressed as a percentage. It is the single most important variable in pizza dough texture, determining crumb structure, crust crunch, and how easy the dough is to stretch and shape.
Baker’s percentage formula: Hydration % = (Water Weight ÷ Flour Weight) × 100 All other ingredients are also expressed as % of flour weight:
- Salt: typically 2–3% of flour weight
- Yeast (instant): 0.1–0.5% of flour weight
- Oil (if used): 2–5% of flour weight
Dough yield formula: Total Dough Weight = Flour + Water + Salt + Yeast + Oil Dough Balls = Total Dough Weight ÷ Ball Weight Standard pizza sizes: 200–250g (personal), 280–320g (10–12 inch), 350–400g (14–16 inch)
Hydration levels and their characteristics:
- 55–60% — stiff dough. Easy to handle, good for beginners. Dense, bready crust. Works well in home ovens.
- 60–65% — classic Neapolitan range. Slightly tacky, good balance of extensibility and strength. Recommended for most home bakers.
- 65–70% — professional range. More open crumb, lighter texture. Requires more handling skill.
- 70–80% — very wet, slack dough (ciabatta-style pizza). Difficult to shape by hand; usually requires a pan.
Worked example — making 4 pizzas (300g balls each): Target total dough = 4 × 300g = 1,200g. Hydration target: 63%. Since flour + water + 3% salt = approximately total dough: Flour ≈ 1,200 ÷ 1.66 = 723g flour Water = 723 × 0.63 = 455g water Salt = 723 × 0.025 = 18g salt Yeast (instant) = 723 × 0.003 = 2.2g Total = 723 + 455 + 18 + 2 = 1,198g ✓
Fermentation tip: Cold fermentation (48–72 hours in refrigerator) dramatically improves flavor complexity — even with identical ingredients. Slow fermentation breaks down starches and develops organic acids.