Pizza Dough Calculator (Flour, Water, Salt and Yeast for Any Number of Pizzas)

What this tool does

Pizza dough is written in baker's percentages: everything as a share of the flour, so 62 % hydration with 600 g of flour means 372 g of water. Working backwards from the pizzas you want avoids both a shortfall and a fridge full of leftover dough: each ball weighs the pizza's area × a dough weight per cm², and the flour is the total dough divided by 1 plus all the percentages. About 0.35 g/cm² gives roughly 250 g for a 30 cm pizza, a thin-ish Neapolitan style; thicker bases need more. Yeast ranges from a fraction of a percent for a long, cold rise to about 1 % for a quick one, and 55–65 % hydration is a comfortable range for home ovens.

Formula

dough ball = π × (diameter ÷ 2)² × dough per cm² · flour = total dough ÷ (1 + (hydration + salt + yeast) ÷ 100)

Variables

Worked example

Limitations

• The result is an estimate based only on the values you type. Real situations often include factors this calculator does not know about.
• The calculation runs at full precision and only the display is rounded. If you copy an intermediate value and retype it, small differences can appear.