Pizza Dough Calculator
Enter how many bases you want and your recipe in baker's percentages — get flour, water, salt, and yeast to the gram.
Scales to any batch
Pick the number of balls and the weight of each, and every ingredient scales in proportion — one pizza or twenty.
Yeast depends on your method
The yeast percentage that's right for you depends on fresh vs dry yeast and how long and how warm the dough proves.
What is a pizza dough calculator?
Baker's percentages, scaled to your batch
A pizza dough calculator converts a target batch of dough into the precise ingredient weights that make it. You tell it how many dough balls you want and how heavy each should be, plus your recipe expressed in baker's percentages, and it returns the flour, water, salt, and yeast in grams. Because flour is fixed at 100% and every other ingredient is a share of it, the same recipe scales cleanly from a single pizza to a full party batch.
In baker's percentages the flour is always 100%, and water, salt, and yeast are each written as a percentage of the flour weight. Since the dough you weigh out includes all of those ingredients, the flour is recovered by dividing the total dough by one plus the combined percentages.
Flour = total dough ÷ (1 + hydration% + salt% + yeast%)Once the flour is known, each remaining ingredient is just the flour multiplied by its own percentage: water is flour × 60%, salt is flour × 2.5%, and yeast is flour × 0.3%. Add them back together and you land exactly on the dough weight you asked for.
Suppose you want four 250 g balls at 60% hydration, 2.5% salt, and 0.3% yeast.
Find the total dough
4 balls × 250 g = 1,000 g of dough.Divide out the flour
1,000 ÷ (1 + 0.60 + 0.025 + 0.003) = 1,000 ÷ 1.628 ≈ 614 g of flour.Scale the rest
Water = 614 × 60% ≈ 369 g, salt = 614 × 2.5% ≈ 15 g, yeast = 614 × 0.3% ≈ 1.8 g.
Hydration is the number to watch: 55–65% is the classic Neapolitan range, giving a dough that's workable by hand, while pushing higher makes a wetter, stickier dough that bakes into an airier, more open crumb. Salt usually sits around 2–3% — it seasons the dough and tightens the gluten, so going much lower leaves the crust flat-tasting. Yeast is the most flexible figure: fresh yeast weighs roughly three times its instant-dry equivalent, so read the percentage as a starting point and adjust it down for long, cold proofs and up for short, warm ones.
The arithmetic is exact, but dough is not only arithmetic.
Yeast and flour vary by method and brand
The right yeast percentage depends on whether you use fresh or dry yeast and on the time and temperature of your proof, so treat the figure as a baseline rather than a fixed rule. Flour matters too: a higher-protein bread or 00 flour absorbs more water than all-purpose, so the same hydration percentage can feel different in the bowl. Keep some flour and water aside to adjust the dough by feel.