Enter your number of pizza balls, dough ball weight, hydration percentage, and salt percentage to get exact ingredient amounts for your pizza dough. You'll get the precise quantities of flour, water, yeast, and salt needed — perfect for any oven setup or dough style.
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Yeast
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Total Dough Weight
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A pizza dough calculator uses baker's percentages to work out the exact amounts of flour, water, yeast, and salt needed for your dough. You enter how many pizza balls you want, their target weight, and your desired hydration and salt levels — the calculator does the math so every ingredient is perfectly proportioned.
Hydration refers to the ratio of water to flour by weight, expressed as a percentage. A 60% hydration dough contains 60g of water for every 100g of flour. Lower hydration (58–62%) gives a firmer, easier-to-handle dough typical of Neapolitan pizza, while higher hydration (65–75%+) creates a more open, airy crumb but requires more skill to work with.
A typical dough ball for a 28–30cm (11–12 inch) Neapolitan pizza weighs around 230–280g. For a thicker, pan-style pizza you might use 280–350g, while a thin Roman-style pizza may only need 180–200g. Adjust the ball weight in the calculator to suit your preferred style.
The right amount of yeast depends on your fermentation time and temperature. For a long, cold fermentation (24–72 hours in the fridge), use as little as 0.1–0.3% dry yeast. For a same-day dough at room temperature, you might use 0.5–1%. Less yeast means slower rise and more complex flavour.
Fresh yeast (also called cake yeast) is moist and perishable, while active dry and instant yeasts are dehydrated and shelf-stable. Fresh yeast is about 3 times less potent by weight, so you need roughly triple the amount compared to dry yeast. This calculator adjusts the yeast percentage display accordingly — just select the type you're using.
Baker's percentages express each ingredient as a proportion of the total flour weight. This makes it easy to scale a recipe up or down without recalculating every ingredient individually. If you change the number of balls or ball weight, all other ingredients adjust automatically in the correct ratios.
Yes — just dial in the parameters for your style. Neapolitan dough typically uses 60–65% hydration, 2–2.5% salt, and very little yeast for a long cold ferment. New York-style often sits around 58–62% hydration with a touch of oil (not accounted for here). Pan-style doughs go higher, around 70–80% hydration. Adjust the sliders to match your target recipe.
A digital kitchen scale with 0.1g precision is ideal for weighing small yeast amounts. If your scale only measures to 1g, you can use measuring spoons as a rough guide — 1 teaspoon of instant dry yeast weighs approximately 3g. For very small quantities (under 0.5g), a jewellery or pocket scale gives the most reliable results.