Baker’s percentages keep recipes proportional
Flour is always 100%. Water, salt, oil and raising agent are expressed as percentages of the total flour, so the formula stays consistent when you change the number or weight of the dough balls.
Free pizza tool
Pizza Dough Calculator
Use this pizza dough calculator to choose the pizza you want to make and when you want to bake it. You will get exact ingredient weights, a dated fermentation plan and equipment advice matched to the oven you use.
Your dough
Build your dough
4 dough balls250g each1,000g total
Batch and fermentation
Advanced recipe settingsHydration, salt, yeast, oil and temperature
Instant / fast-action yeast: A fine dry yeast that can be mixed into the flour.
Flour is always 100%. Every other ingredient is measured against the flour weight.
Planning model
Adjust yeast for time and temperature
This optional estimate lowers the yeast dose as fermentation becomes warmer or longer. It is a first trial, not a guarantee.
Calculated recipe
Weigh this out
Neapolitan1,000g4 balls × 250g
1,000g4 dough balls at 250g each
- Flour
- 607g
- Water
- 376g
- Salt
- 17g
- Instant / fast-action yeast
- 0.5g
Matched to your plan
What will make this bake easier
Affiliate disclosure: we may earn a commission from an eligible regional retailer link, at no extra cost to you. Retailer availability does not decide which category appears.
Choose your oven type to see equipment advice tied to this batch.
The raising-agent amount is the adjustment lever. The percentage is a planning estimate, not a fermentation guarantee. Starter strength, flour, dough temperature, room temperature and time all change the result.
Your fermentation plan
- Mix the dough
- Divide, ball and refrigerate
- Remove the dough from the fridge
- Stretch, top and bake
Understand the numbers
What the dough calculator changes
Time and temperature control fermentation
Yeast weight cannot predict readiness on its own. A warmer dough ferments faster; refrigeration slows it down. Use the dated plan to organise the bake, then judge the dough by its expansion and feel.
Pizza style sets the starting formula
Neapolitan dough is lean and designed for a short, hot bake. New York dough uses more weight and some oil, while Detroit dough is wetter and supported by a pan. Choose the style before fine-tuning hydration.
Method-specific tools
Start with the calculator built for your dough
Use the focused versions when the method changes the maths. Poolish and biga split the preferment from the final mix; the other tools open with the right style or raising-agent preset.
How it works
Useful detail, when you need it
How to use the fermentation plan
Ingredient weights are mathematical; fermentation is biological. Flour strength, dough temperature, room temperature and raising-agent activity all affect timing. Keep notes and adjust one variable at a time after each bake.
The schedule reserves 90 minutes for mixing, resting and strengthening the dough before it is divided. If your method uses a longer bulk fermentation, move the mixing time earlier.
How area-based sizing works
Round pizzas use π × radius²; rectangular pizzas use pan width × length. The calculator multiplies that area by an editable dough-density figure to produce the weight for one pizza. This makes the assumption visible instead of presenting one ball weight as correct for every size and thickness.
How the temperature model works
The optional model compares the requested fermentation with the selected style’s baseline. It uses a simple Q10-style planning assumption that activity doubles for each 10°C rise, averages room and post-mix dough temperature for the room stage, and assumes a 5°C fridge. Real dough does not follow one constant across every flour, yeast and temperature, so the result is a transparent first estimate to refine after baking.
What makes this calculator different?
The calculator joins transparent sizing and fermentation assumptions to dated mixing, balling, refrigeration and final-proof steps. Share the complete plan or print it for the kitchen.
Ingredient and equipment suggestions appear only when the recipe or oven setup creates a specific need. An approved retailer may be shown beside that advice, but supplier availability never changes the recipe or recommendation order.
Useful answers
Pizza Dough Calculator FAQs
How much dough do I need for a 12-inch pizza?
About 250–280g is a practical starting range for a thin 12-inch pizza. New York-style dough often uses a heavier ball. Set the weight that matches your preferred thickness and the calculator will scale the full batch.
What hydration should I choose?
Lower hydration is usually easier to handle; higher hydration can produce a lighter texture but demands stronger flour and more confident dough handling. Start with the preset, then change it in small steps.
How does the sourdough starter calculation work?
The calculator assumes a starter containing equal weights of flour and water. Both are included in the target hydration, so it deducts them from the separate flour and water weights rather than adding the starter on top.
Can I switch between yeast types directly?
Yes. Selecting active dry yeast starts at 1.25 times the instant-yeast weight; fresh yeast starts at three times the instant weight. Treat either conversion as a first trial because brands, storage and dough temperature affect fermentation.
Can I skip cold fermentation?
Yes. Set the fridge time to zero and choose a room-temperature proof that suits your recipe. The planner will remove the refrigeration step and recalculate the timeline.