Pizza Dough Calculator: Balls, Hydration & Baker’s Percentages
Plan a pizza dough batch from total ball weight and editable baker’s percentages, with transparent Neapolitan, New York, and pan-style starting points.
Work backward from the dough you need
Choose the number of pizzas and target dough-ball weight to set the total batch. The calculator divides that total among flour, water, salt, yeast, and optional oil using baker’s percentages.
In baker’s math, flour is always 100%. Every other ingredient is expressed as a percentage of flour, which keeps a formula consistent when the batch size changes.
Presets are starting points
Neapolitan, New York, and pan pizzas vary by flour, oven, fermentation schedule, climate, and desired texture. The preset buttons provide sensible editable values, not a claim that one formula defines an entire style.
Hydration describes water relative to flour. Oil changes softness and handling but is listed separately because it is not water.
Examples
Four medium pizzas
Input
4 × 250 g balls; 65% water, 2.5% salt, 0.2% yeast, 2% oil
Show result
Result
1,000 g total dough with each ingredient calculated from flour
Two smaller pizzas
Input
2 × 230 g balls
Show result
Result
460 g total dough, divided using the selected percentages
Frequently Asked Questions
What is a baker’s percentage?
Flour is treated as 100%, and every other ingredient is measured as a percentage of the flour weight.
Does more hydration always make better pizza?
No. Flour absorption, oven temperature, style, and handling skill all affect which hydration works well.
Can this predict fermentation time?
No. Yeast type, temperature, flour, salt, and handling all affect fermentation, so time alone is not enough.
References
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