What is Pizza Dough?
The Pizza Dough Calculator gives you the exact amounts of flour, water, salt, yeast, and olive oil needed to make perfect pizza dough at home. Based on baker's percentages (where all ingredients are expressed as a percentage of flour weight), this calculator scales perfectly for any number of pizzas.
Hydration percentage is the key variable: 60-65% for a classic New York or Neapolitan style (easier to handle, crispy), 65-70% for a lighter, airy crust, 70-80% for a very light, bubbly artisan crust (harder to handle but amazing results).
A standard 12" pizza uses about 250-330g of dough. The dough should be cold-fermented in the fridge for 24-72 hours for the best flavor development.
Formula
Based on Baker's Percentages:
Flour: 100% (base) Water: 60-80% (hydration) Salt: 2% Yeast: 0.5% (for long ferment) or 1% (same-day) Olive Oil: 3%
Dough ball weight by size: Small (8"): 180g | Medium (10"): 250g | Large (12"): 330g
Total dough = Ball weight × Number of pizzas Flour = Total dough / (1 + hydration% + salt% + yeast% + oil%) Each ingredient = Flour × its percentage
Example — 4 large pizzas at 65% hydration: Total dough: 330 × 4 = 1,320g Flour: ~787g | Water: ~512g | Salt: ~16g | Yeast: ~4g | Oil: ~24g
How to use this Pizza Dough Calculator?
1. Enter number of pizzas you want to make. 2. Select size (small, medium, or large). 3. Set hydration percentage (65% is a great starting point). 4. See exact weights for all ingredients.
Pro tip: Use a kitchen scale for accuracy. Cold ferment the dough in the fridge for 24-72 hours. Bring to room temperature 2 hours before shaping.