Pizza Dough Calculator
Calculate flour, water, salt and yeast for any number of pizza dough balls using baker's percentages.
Flour597g
Water388g
Salt11.9g
Yeast3.0g
In baker's percentages, flour is always 100% and every other ingredient is a percentage of the flour weight. Total dough = flour × (1 + hydration% + salt% + yeast%), so flour = total dough ÷ (1 + sum of the percentages). For 4 balls at 250 g (1,000 g of dough) with 65% hydration, 2% salt and 0.5% yeast: flour = 1000 ÷ 1.675 ≈ 597 g, water ≈ 388 g, salt ≈ 12 g, yeast ≈ 3 g. A 60–65% hydration suits home ovens; Neapolitan styles go higher.
Questions
How does the baker's percentage work?
Flour is set to 100% and water, salt and yeast are expressed as a percentage of the flour weight. The total dough weight is flour × (1 + the sum of those percentages), so we divide your target dough weight by that factor to find the flour.
What hydration should I use for pizza?
Around 60–65% hydration works well in a home oven and is easy to handle. Neapolitan-style doughs for very hot ovens often use 65–70% or more.