This pizza dough calculator works out ingredient weights using baker's percentages, so you always get exact grams of flour, water, salt, and yeast for your batch. Whether you need a quick pizza calculator for a weeknight meal or a precise formula for a multi-tray bake, enter your dough ball count and weight—or switch modes—and the results update instantly. All calculations run in your browser.
Dough hydration
Use this tool as a pizza dough hydration calculator by entering a hydration percentage and letting it work out the water weight for you. Hydration means water weight divided by total flour weight, multiplied by 100. At 65% hydration with 500 g of flour, you need 325 g of water. The right hydration for your dough depends on your flour's protein content, how you mix, how long you ferment, and the heat of your baking surface. Higher hydration tends to produce a more open crumb, but the dough is stickier and harder to shape. Adjust in small steps until it suits your flour and oven.
Dough balls and weight
The primary Dough balls mode works as a pizza dough ball calculator: enter a portion count and target ball weight, and the calculator scales all ingredients to match. If your starting point is a bag of flour rather than a portion size, switch to Flour available mode and enter the flour weight you have on hand. Total dough mode lets you start from a fixed batch mass—for example, 1,000 g divided into 250 g balls gives four portions. Total dough includes every ingredient in the mix: flour, water, salt, yeast, and any optional oil or sugar. The pan helper is a separate scaling tool. Enter a reference pan size and dough weight you already know, choose a target size, and the helper works out the proportional dough weight for the new pan.
Styles and preferments
The style presets are editable starting points for hydration. Selecting the Neapolitan preset sets hydration to 60%, which suits a neapolitan pizza dough calculator formula based on high-heat baking. New York style starts at 57.2% and Detroit pan style at 70.8%. Choosing a preset only sets the hydration field; salt, yeast, oil, sugar, and batch size remain yours to set.
The preferment section works as a poolish pizza dough calculator when you select poolish. Poolish uses equal weights of flour and water—100% hydration—with a small amount of yeast, fermented before the main mix. Biga is a stiffer preferment; this calculator pre-fills 50% hydration and 30% of total flour in the preferment, both of which you can adjust. The flour and water used in the preferment count toward the recipe totals and are deducted from the final mix additions, so no ingredient is counted twice.
How it works
The calculator uses baker's percentages, where total flour is always 100% and every other ingredient is expressed as a percentage of that weight. For example: 500 g flour at 65% hydration gives 325 g water, 12.5 g salt at 2.5%, and 1 g instant dry yeast at 0.2%, for a total of 838.5 g dough. Yeast amounts are entered manually as a percentage. Instant dry, active dry, and fresh yeast are all supported, with approximate conversion factors between them. Fermentation hours are an optional field saved with your recipe; they do not automatically adjust yeast quantities. The batch requires a whole positive portion count and a positive mass for whichever weight field you use.