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Pizza dough is planned by how many pizzas you want to make, not by how much flour happens to be in the bag — which means the usual baker's-percentage approach needs to run backward, from a target dough weight to the ingredient amounts. This calculator starts from the number and size of dough balls you want and works backward to the exact flour, water, salt, and yeast needed.
How it works
Enter how many dough balls you want, the weight of each, and your target hydration, salt, and yeast percentages. The calculator finds the total dough weight needed, then solves backward through the baker's percentage formula to find the flour weight, and from there every other ingredient.
- Enter number of dough balls.
- Enter weight per ball (g).
- Enter hydration (%).
- Enter salt (%).
- Enter yeast (%).
- Click Calculate to see your results.
Examples
4 dough balls at 250g, 65% hydration
This requires 595.24 g of flour, 386.91 g of water, 14.88 g of salt, and 2.98 g of yeast — totaling exactly 1,000 g of dough.
Who should use it
- Planning exact ingredient amounts for a home pizza night with a set number of dough balls.
- Scaling a pizza dough recipe up or down for a different number of pizzas.
Industry applications
- Home and artisan pizza making
- Pizzeria recipe scaling and food cost planning
Advantages
- Works from a practical starting point — number and size of dough balls — rather than an arbitrary flour weight.
- Reports every ingredient weight, not just the flour.
Limitations
- Does not account for pre-ferments (like a poolish or biga) — assumes a straightforward single-stage dough.
Common mistakes to avoid
- Forgetting to include salt and yeast percentages in the total percentage sum, which would understate the flour weight needed.
- Using a hydration percentage suited for a different dough style (like bagels or bread) without adjusting for pizza's typical range.
Best practices
- For a beginner-friendly, easy-to-handle dough, start around 60-65% hydration; for a more advanced, Neapolitan-style airy crust, try 70%+ once you're comfortable handling wetter dough.
Tips
- Weigh ingredients on a kitchen scale rather than using volume measurements (cups) for pizza dough — baker's percentages assume weight-based measurement for accuracy.