Pizza Dough Calculator
Choose how many pizzas, the dough ball weight and hydration. We work out every ingredient in grams using baker's percentages.
Result
- Flour
- 627 g
- Water
- 395 g
- Salt
- 17.6 g
- Instant yeast
- 0.63 g
- Total dough
- 1,040 g
Neapolitan-style 250-270 g balls make roughly 10-12 inch pizzas. Add a few grams per ball for dough that sticks to the bowl.
How this calculator works
Total dough = balls x ball weight. Flour = total dough / (1 + hydration + salt + yeast), then water, salt and yeast are each that flour weight times their percentage.
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Free to use on your blog, shop, forum or class page. Paste the code into any HTML block. Please keep the credit link.