Pizza Dough Calculator
Work out exactly how much flour, water, salt, and yeast you need for any number of pizzas. Just enter your dough ball count, weight, and hydration level below.
Calculate Your Dough Recipe
Enter how many pizzas you’re making, your preferred dough ball weight, and your hydration level. The calculator uses baker’s percentages to instantly work out precise flour, water, salt, and yeast quantities.
Your Dough Recipe
Updates automatically as you type
Comparing Pizza Styles
A quick overview of typical hydration levels and characteristics for popular pizza dough styles.
| Style | Typical Hydration | Flour Type | Ferment Time |
|---|---|---|---|
| Neapolitan | 58-65% | 00 flour, high protein. | 8-24 hours, room temp or cold. |
| New York Style | 60-65% | Bread flour, high gluten. | 24-72 hours, cold ferment. |
| Sicilian / Pan | 70-80% | Bread or all-purpose flour, with oil. | 4-24 hours. |
| Focaccia-Style | 75-85% | Bread flour or a blend. | 4-12 hours plus a long bulk rise. |
| Thin & Crispy | 55-60% | All-purpose or 00 flour. | 2-8 hours. |
Pizza Dough FAQ
Answers to the most frequently asked questions about calculating and making pizza dough.
Most home pizza doughs work well between 60% and 65% hydration, which gives a dough that is easy to handle. Neapolitan-style dough often sits around 60-65%, while pan and Sicilian styles can go up to 75-80% for a lighter, more open crumb.
It depends on the yeast type and how long you plan to ferment the dough. Instant yeast is typically used at around 0.2% to 0.5% of the flour weight for a same-day dough, while long cold-ferment doughs of 24 to 72 hours often use much less, sometimes below 0.1%.
Yes. The calculator scales the recipe using baker’s percentages, so you can enter any number of dough balls and any weight per ball, from a single personal pizza to a large batch for a party.
Instant yeast can be mixed straight into the flour, while active dry yeast is generally dissolved in warm water first and used at roughly 1.25 times the instant yeast amount. Fresh yeast is used at roughly three times the instant yeast amount.