Pizza Dough Calculator

This calculator turns a batch size into weights using baker's percentages, where flour is 100 per cent and everything else is measured against it. Enter how many dough balls you want, what each should weigh and the hydration, and it returns the flour, water, salt, oil, sugar and yeast in grams and ounces. The yeast is adjusted for how long the dough rises, from a four-hour same-day proof down to a seventy-two hour cold ferment, and for whether you are using instant, active dry, fresh yeast or a sourdough starter. A second mode works the ball weight out from the pizza diameter and crust style, since dough follows the area of the pizza rather than its width.

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Weights In

Set how many balls you want and what each should weigh, then the hydration. Everything else is a percentage of the flour, which is how dough recipes scale without changing.

About 250 g for a 12-inch Neapolitan, 300 g for a 12-inch New York and 500 g for a 14-inch. The other tab works this out from a diameter.
58 to 62 for a workable home dough, 62 to 68 for Neapolitan, 70 and up for a wet dough that needs a strong flour and careful handling.
2 to 3 per cent. Salt also slows the yeast, so a low-salt dough rises faster.
None in a true Neapolitan. 2 to 5 per cent in a New York dough, more in a pan dough.
Helps a home oven brown the crust. Leave at zero for a wood-fired bake.
Ignored unless you picked sourdough. The starter is counted at 100% hydration, so half its weight is flour and half is water, and both are taken off what you add separately.
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Sizes In

Dough weight follows the area of the pizza, not its diameter, so a 16-inch pie needs nearly twice the dough of a 12-inch one. The ratio of dough weight to area is the thickness factor.

Between 6 and 24 inches, or 15.24 and 60.96 cm.
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