Calculate pizza dough ingredients by dough balls, dough ball weight, hydration, salt, yeast, oil, sugar, and baker’s percentages for homemade pizza, thin crust, New York style, Neapolitan style, and pan pizza.
Enter dough balls:
Add how many pizzas you want to make and the target weight of each dough ball.
Choose hydration:
Hydration controls how much water is used compared with flour. Higher hydration creates a wetter dough.
Adjust baker’s percentages:
Set salt, yeast, oil, and sugar percentages to match your pizza style and fermentation plan.
A pizza dough calculator helps you scale dough accurately without guessing flour, water, salt, yeast, oil, or sugar amounts.
This is useful for homemade pizza nights, meal prep, sourdough-style planning, thin crust pizza, Neapolitan pizza, New York style pizza, pan pizza, and larger batches.
Your result shows the total dough weight, flour, water, salt, yeast, oil, sugar, dough ball weight, baker’s percentage formula, and ingredient amounts in grams and ounces.
Hydration is the water amount compared with flour weight. For example, 650 grams of water with 1,000 grams of flour is 65% hydration.
It depends on pizza size and crust thickness. A 12-inch pizza often uses about 240 to 280 grams of dough, while larger or thicker pizzas need more.
Baker’s percentage means each ingredient is measured as a percentage of flour weight. Flour is always treated as 100%.
Yeast amount depends on temperature and fermentation time. Same-day dough usually needs more yeast, while cold fermented dough usually needs less.