Pizza Dough Calculator
Set how many dough balls you need and how big, and get exact flour, water, salt, and yeast weights.
The math behind the numbers
Total dough weight is just balls × weight per ball. From there, flour weight = total dough weight ÷ (1 + hydration% + salt% + yeast%, each as a decimal) — the same baker's-percentage logic used for any bread dough, just with pizza-typical ratios plugged in. Water, salt, and yeast are each that flour weight times their own percentage.
Why 65% hydration is a common pizza starting point
Lower than a typical artisan bread's 70–80%, 65% hydration produces a dough that's easier to stretch and shape by hand without tearing, while still baking up with a decent open, chewy crumb. Neapolitan-style doughs often push higher (70%+) for a more tender, blistered crust; New York style commonly sits closer to 60–65% for a crust sturdy enough to fold.
Active dry yeast needs a different amount than instant
This calculator assumes instant dry yeast, which can be mixed directly into the flour. Active dry yeast is typically used at about 25% more by weight and needs to be proofed in warm water first — substitute with care rather than swapping the percentage directly.