What is Pizza Dough Calculator
Perfect pizza dough requires precise ingredient ratios, but calculating flour, water, salt, and yeast can be tricky. Small variations in hydration or salt levels completely change the final texture and flavor. This calculator uses professional baker's percentage to ensure consistent, delicious results every time.
Whether you're making Neapolitan pizza with high hydration, New York-style foldable slices, thin and crispy crusts, or deep-dish pan pizza, this tool provides accurate measurements for any style. It supports different flour types, fermentation methods, and yeast varieties to match professional kitchen standards.
The calculator handles scaling for multiple pizzas, provides dough ball weights for portioning, and includes preparation notes for different fermentation methods. From home kitchens to professional pizzerias, this tool ensures you get the perfect dough every time.
The Formula Used in the Calculator
This calculator uses baker's percentage (also called baker's math), where flour is always treated as 100%. All other ingredients are calculated as percentages of the flour weight:
Baker's Percentage Formulas:
- Flour = 100% (base ingredient)
- Water = Flour × Hydration % (e.g., 65% hydration)
- Salt = Flour × Salt % (typically 1.5-2.5%)
- Yeast = Flour × Yeast % (varies by yeast type)
- Oil/Sugar = Flour × Percentage (optional ingredients)
Dough Ball Calculations:
Total Dough Weight ÷ Number of Pizzas = Dough Ball Weight per Pizza
Dough balls are portioned before final proofing for even pizza sizes
Example of the Formula Use
Let's calculate dough for 2 medium (12-inch) Neapolitan pizzas:
Step-by-Step Calculation:
1. Determine flour amount: For 12" Neapolitan pizzas, use 150g flour per pizza × 2 = 300g total flour
2. Calculate water: 300g × 65% = 195g water
3. Calculate salt: 300g × 2.0% = 6g salt
4. Calculate yeast: 300g × 0.3% = 0.9g instant yeast
5. Total dough weight: 300g + 195g + 6g + 0.9g = 501.9g
6. Dough balls: 501.9g ÷ 2 = 251g per pizza
Comprehensive Pizza Dough Examples
| Pizza Style | Size | Flour (g) | Water (g) | Salt (g) | Yeast (g) | Total (g) |
|---|---|---|---|---|---|---|
| Neapolitan | 10" | 125 | 81 | 3 | 0.4 | 209 |
| Neapolitan | 12" | 150 | 98 | 3 | 0.5 | 251 |
| New York | 14" | 200 | 120 | 4 | 0.7 | 325 |
| Thin Crust | 12" | 120 | 72 | 2 | 0.4 | 194 |
| Pan Pizza | 10" | 180 | 90 | 4 | 0.6 | 275 |
| Neapolitan | 14" | 175 | 114 | 4 | 0.6 | 293 |
| New York | 16" | 250 | 150 | 5 | 0.9 | 406 |
| Thin Crust | 14" | 140 | 84 | 3 | 0.5 | 227 |
| Pan Pizza | 12" | 220 | 110 | 5 | 0.8 | 336 |
| Neapolitan | 16" | 200 | 130 | 4 | 0.7 | 335 |
| New York | 18" | 300 | 180 | 6 | 1.1 | 487 |
| Thin Crust | 16" | 160 | 96 | 3 | 0.6 | 260 |
| Pan Pizza | 14" | 260 | 130 | 6 | 0.9 | 397 |
| Neapolitan | 18" | 225 | 146 | 5 | 0.8 | 377 |
| New York | 12" | 180 | 108 | 4 | 0.6 | 293 |
| Thin Crust | 10" | 100 | 60 | 2 | 0.3 | 162 |
| Pan Pizza | 16" | 300 | 150 | 7 | 1.1 | 458 |
| Neapolitan | 8" | 100 | 65 | 2 | 0.3 | 167 |
| New York | 10" | 150 | 90 | 3 | 0.5 | 244 |
| Thin Crust | 18" | 180 | 108 | 4 | 0.6 | 292 |
| Pan Pizza | 18" | 340 | 170 | 8 | 1.2 | 519 |
Note: Calculations use standard baker's percentages. Hydration levels: Neapolitan (65%), NY (60%), Thin (60%), Pan (50%). Actual amounts may vary based on flour type and environmental conditions.