Pizza Dough Calculator

Set how many dough balls you want and their weight, then choose a hydration percentage, and get the exact flour, water, salt and yeast. Great for Neapolitan, New York and pan styles. A free pizza dough calculator that runs in your browser, with no sign-up.

Get the exact weights for pizza dough from the number of bases you want and how wet you like the dough. Set the ball count, the weight of each ball and a hydration percentage, and read the flour, water, salt and yeast in grams. It suits Neapolitan, New York and pan styles from one recipe.

  • Ingredient-aware accuracy
  • 100% free
  • No sign-up, no app
  • Instant as you type
  • Works offline after first load

High-heat, no oil, soft and airy.

Recipe for 4 pizzas

11 g each · 44 g total
Flour26.7 g
Water16.5 g
Salt0.7 g
Instant yeast0 g

How to use it

  1. 1

    Set balls and size

    Enter how many dough balls you need and the weight of each, which sets the dough style.

  2. 2

    Choose hydration

    Pick a hydration percentage. Higher hydration gives a wetter, more open crumb.

  3. 3

    Read the recipe

    See exact flour, water, salt and yeast in grams, ready to weigh and mix.

When it comes in handy

Neapolitan pizza

Work to a precise hydration for a classic thin, puffy-edged base.

Batch baking

Scale to any number of balls for a pizza night without guessing the quantities.

Dialling in a recipe

Change hydration and see how the water shifts while flour stays the anchor.

Instant, exact & 100% in your browser

The conversion runs right here in your browser using exact, standard factors. Nothing you type is sent to a server, there is no sign-up and no limit, and once the page has loaded it keeps working even with no connection.

Frequently asked questions

What is dough hydration?
Hydration is the weight of water as a percentage of the weight of flour. At 65 percent hydration you use 650 g of water for every 1000 g of flour. Higher hydration gives a wetter, airier dough that is harder to handle; lower hydration is stiffer and easier.
How much dough per pizza?
A common guide is around 250 to 280 g per ball for a 10 to 12 inch Neapolitan-style pizza, and more for a larger or thicker base. Set the ball weight to match the size and style you want and the calculator scales everything else.
How much yeast should I use?
Yeast is a small percentage of the flour and depends on how long the dough proves. A longer, cooler rise needs less yeast. The calculator gives a sensible starting amount that you can adjust to your timing and temperature.

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