How this calculator works
Pizza dough is a baker’s-percentage formula. The total dough (balls × weight, plus a small loss allowance) is divided by the sum of all percentages to get the flour, then each ingredient is a percentage of that flour.
Total dough = Balls × Ball weight × (1 + Loss%/100)
Flour = Total ÷ (1 + (Hydration + Salt + Yeast + Oil) ÷ 100)
Ingredient = Flour × Ingredient% ÷ 100
Worked example
Using the default values in the calculator above:
| Input | Value |
|---|---|
| Number of dough balls | 4 |
| Ball weight | 260 g |
| Hydration | 65 % |
| Salt | 2.8 % |
| Instant dry yeast | 0.3 % |
| Oil | 0 % |
| Dough loss allowance | 2 % |
| Result | Value |
|---|---|
| Flour | 631 g |
| Water | 410 g |
| Salt | 17.7 g |
| Instant yeast | 1.89 g |
| Total dough | 1,061 g |
Step by step:
- Total dough = 4 × 260 × 1.02 = 1,060.8 g
- Flour = 1,060.8 ÷ 1.681 = 631.1 g
- Water = 631.1 × 65% = 410.2 g; salt = 17.7 g
Dough for 4 pizzas by style
| Style | Flour | Water | Salt |
|---|---|---|---|
| Neapolitan (260 g, 63%) | 639 g | 402 g | 17.9 g |
| New York (280 g, 63%, 2% oil) | 680 g | 428 g | 19 g |
| Thin & crispy (200 g, 58%) | 507 g | 294 g | 14.2 g |
| Pan (350 g, 70%, 3% oil) | 811 g | 568 g | 22.7 g |
Common mistakes to avoid
- Using a cup measure for flour — weight is far more consistent.
Frequently asked questions
What hydration for pizza dough?
Neapolitan dough is often 58–65%; New York style around 60–65%; pan and Detroit styles can be 70% or more.
How much yeast for a 24-hour cold ferment?
Many recipes use roughly 0.1–0.3% instant yeast for 24–48 hours in the fridge, but temperature matters — adjust from experience.