Pizza Dough Calculator
Work out how much flour, water, salt, yeast and oil you need for any number of pizza dough balls, using baker’s percentages.
About this tool
Choose how many pizzas you want, how much each dough ball should weigh and the hydration, salt, yeast and oil as baker’s percentages. The calculator finds the flour weight from the total dough weight and gives every ingredient in grams, with fresh and dry yeast converted both ways. Defaults follow a classic Neapolitan-style dough.
Frequently asked questions
Hydration is the weight of the water as a percentage of the weight of the flour. 605 g of flour and 375 g of water is 375 ÷ 605 = 62% hydration. The AVPN rules for Neapolitan pizza use 1 litre of water for 1.6–1.8 kg of flour, which is about 56–63%. Higher hydration gives a softer, stickier dough.
The AVPN rules for Neapolitan pizza give 200 g for a pizza of 22–24 cm and 280 g for 28–35 cm. 250 g is a common middle choice for home ovens. Four balls of 250 g need about 1 kg of dough in total, of which about 605 g is flour at 62% hydration.
Use about one third of the weight: the AVPN rules give dry yeast at a ratio of 1/3 compared with fresh yeast, so 9 g of fresh yeast is about 3 g of dry. The calculator shows both. Check the packet too, as brands differ a little.
The AVPN rules use 40–60 g of salt per litre of water. With 1.7 kg of flour per litre that is about 2.4–3.5% of the flour weight, so the default 3% sits in the middle. For 605 g of flour, 3% is 18.2 g.
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