Pizza Dough Calculator
Built by Johnny Alto · free, no sign-up · updated July 26, 2026
Set how many dough balls you want, how heavy each one should be, and your hydration, and the calculator gives you the exact flour, water, salt, and yeast in grams. It uses baker's percentages, the same method pizzerias use, so your dough comes out consistent every time.
Flour0grams
Water0grams
Salt0grams
Yeast0grams
A 250 g ball suits a 10 to 12 inch pizza. Use 60 to 65 percent hydration for a home oven, higher for wood-fired. Yeast shown is instant dry yeast for a same-day rise; halve it for an overnight cold ferment.
How baker's percentages work
Pizza dough is built on baker's percentages, where every ingredient is expressed as a percentage of the flour weight. Flour is always 100 percent, hydration is the water as a percentage of flour, and salt and yeast are small percentages on top. To hit a target total dough weight, the calculator divides that weight by one plus all the percentages to find the flour, then scales the rest from there.
Working this way means you can scale a recipe to any number of pizzas of any size and keep the same texture. Want six pizzas instead of four? The ratios stay identical and only the flour weight changes.
Choosing your numbers
A 250 gram ball makes a typical 10 to 12 inch pizza; go up to 280 to 320 grams for a larger or thicker crust. Hydration around 60 to 65 percent is forgiving in a home oven, while wood-fired and Neapolitan styles run higher. The yeast figure assumes instant dry yeast for a rise the same day, so cut it back for a slow, cold overnight ferment that builds more flavor.
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Frequently asked questions
How much flour do I need for pizza dough?
It depends on your total dough weight and hydration. For four 250 gram balls at 62 percent hydration, you need about 607 grams of flour, 376 grams of water, 15 grams of salt, and under 2 grams of instant yeast.
What is baker's percentage?
It is a way of writing recipes where every ingredient is a percentage of the flour weight. Flour is 100 percent, and water, salt, and yeast are expressed relative to it, so recipes scale cleanly.
What hydration should pizza dough be?
Around 60 to 65 percent works well in a home oven. Neapolitan and wood-fired styles go higher, into the high 60s, because the intense heat handles the wetter dough.
How big should a pizza dough ball be?
About 250 grams for a 10 to 12 inch pizza, or 280 to 320 grams for a larger or thicker crust.
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This calculator gives estimates for planning only; always confirm against your own measurements and species research. Some links are to our buying guides, which contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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