Pizza Dough Calculator
Free pizza dough calculator. Enter the number of dough balls, ball weight, hydration, salt, yeast and oil to get exact flour, water and ingredient weights in grams.
About This Free Online Pizza Dough Calculator
Our free pizza dough calculator scales a recipe to exactly the number of pizzas you want. Enter how many dough balls you need, the target weight of each ball, the hydration (water as a percentage of flour), and the salt, yeast and oil percentages, and the tool returns the precise flour, water, salt, yeast and oil weights in grams. It uses the baker-style formula where flour is 100% and every other ingredient is a percentage of the flour weight. Great for Neapolitan, New York and pan pizza, and works for any bread dough. Everything runs in your browser — instant, private, no signup.
Features of Our Pizza Dough Calculator
- Scales any dough to the exact number of balls
- Baker-style flour, water, salt, yeast and oil weights
- Adjust hydration from stiff to high-hydration doughs
- Add oil for pan, flatbread or focaccia styles
- Works for pizza, bread and flatbread doughs
- 100% client-side and private — instant results, no signup
How to Use the Pizza Dough Calculator
Using this tool is simple and requires no signup or registration. Follow these steps:
- Enter how many dough balls you want.
- Set the target weight of each ball (g).
- Choose hydration, salt, yeast and oil percentages.
- Read off the flour and water weights to weigh out.
Frequently Asked Questions About Pizza Dough Calculator
How does the pizza dough calculator work?
It multiplies the number of balls by the per-ball weight to get the total dough mass, then solves the baker formula so flour is 100% and water, salt, yeast and oil are each a percentage of the flour weight. The result is the exact weight of each ingredient in grams.
What hydration should I use for pizza?
Neapolitan-style doughs run around 60 to 65% hydration, New York style 60 to 70%, and pan or focaccia doughs 70 to 85%. Lower hydration gives a stiffer, easy-to-shape dough; higher hydration gives a lighter, airier crumb but is stickier to handle.
What size dough ball do I need?
About 200 to 250 g for a thin personal pizza, 250 to 280 g for a standard 12-inch round, and 300 g and up for a larger or thicker pie. Set the ball weight to match the pizza size you want.
Can I use this for bread dough?
Yes. The formula is the same for any bread dough. Just enter the total weight you want as one large ball (or split it across the number of loaves) and set the hydration and salt to your recipe.
Is this pizza dough calculator free?
Yes, completely free with no signup. All maths runs in your browser — nothing is uploaded or tracked.
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