Pizza Dough Calculator
Enter how many pizzas you need, your dough ball weight, and your hydration, salt, and yeast percentages to find the ingredient amounts.
How baker's percentages work for pizza dough
Baker's percentages express every ingredient as a percentage of the flour weight, with flour always at 100%. This calculator first finds your total dough weight (pizzas × ball weight), then divides by (1 + hydration% + salt% + yeast%) to find the flour weight that, combined with the other percentages, adds up to your total dough weight.
Working in percentages rather than fixed amounts makes it easy to scale a recipe up or down to any batch size while keeping the same dough characteristics — a 65% hydration dough will have the same texture whether you're making one pizza or twenty.
Frequently asked questions
What hydration percentage should I use?
65% is a common starting point for a classic, easy-to-handle pizza dough. Neapolitan-style doughs often go higher (around 60-65%), while some artisan styles push to 70% or higher for a more open, airy crumb — higher hydration doughs are stickier and harder to handle.
Why are salt and yeast percentages usually so small?
Salt (typically 2-3%) and yeast (often 0.5-2% for commercial yeast, more for less active natural leavens) are flavor and leavening agents rather than bulk ingredients — small percentage changes still have a noticeable effect, so precision matters more here than with the flour and water.
Does this work for other bread doughs besides pizza?
Yes — baker's percentage is a general technique used across bread baking, not just pizza. The specific percentages (hydration, salt, yeast) will differ by bread type, but the underlying flour-relative calculation method is the same.