Pizza Dough Calculator
Flour, water, salt and yeast for the number and size of pizzas you want
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Calculates the flour, water, salt, yeast, oil and sugar for a given number of pizzas, from a dough-ball weight or from the size of the pizza or pan. Style presets fill in starting values, and a poolish or biga can be split out.
How to use
- Choose a "Style" to fill in starting values, then enter the "Number of pizzas".
- Under "Dough per pizza", type a ball weight, or choose "Round diameter" or "Rectangular pan" and enter the size and thickness factor.
- Adjust hydration, salt, yeast, oil, sugar and loss under "Percent of flour"; changing the yeast type converts the yeast percentage.
- To use a preferment, pick "Poolish" or "Biga" and set its share of the flour and its hydration; the table then shows preferment and final dough separately.
- Press "Print" or "Copy table" to take the amounts to the kitchen.
How it works
- Flour = total dough ÷ (100 + hydration + salt + yeast + oil + sugar) × 100, where total dough = number × ball weight ÷ (1 − loss). Ball weight from a size = area × thickness factor.
- The Neapolitan values follow the EU Pizza Napoletana specification (Regulation (EU) No 97/2010) and a published hydration guide. Several values for the other styles are assumptions; the "Starting values and sources" table marks each one.
- Cup measures are not given, because a cup of flour weighs very different amounts depending on how it is filled.
- Inputs are saved only in this browser.
Questions and answers
- How much does a Neapolitan dough ball weigh?
- The EU specification allows 180 to 250 g per ball for a pizza of at most 35 cm.
- What hydration should pizza dough have?
- It depends on style and flour. The EU Neapolitan specification works out to about 55.6%, and many pizza makers use 58 to 65%.
- How much flour for 4 pizzas?
- For four 250 g balls at 58% hydration, 2.8% salt and 0.17% fresh yeast, with 2% loss, you need about 634 g of flour.
- Can I use instant yeast instead of fresh yeast?
- Yes. Change "Yeast type" and the percentage is converted; with the default ratio, 1 g of fresh yeast becomes about 0.33 g of instant yeast.