Thin
10 in / 25 cm
180–220 g
Plan the batch.Keep every ball exact.
Choose a starting formula or enter your own baker’s percentages. The calculator works backward from the finished dough you need.
4 balls250 g each65% hydration
Live batch docket
New York-style
Total dough
1,000
grams
Flour
589 g
Formula
169.8%
01 · Starting formula
Choose a style, then make it yours
Every preset displays the complete formula before you apply it. Selecting one changes the dough-ball weight and baker’s percentages, but every field stays editable.
02 · Batch order
Set the dough you need
Baker’s percentages
Yeast is scaled from the percentage you enter. This tool does not predict fermentation time or the ideal yeast quantity.
03 · Prep sheet
1,000 g
4 dough balls
250 g each
Flour
589 g
Hydration
65%
Formula
169.8%
IngredientWeight%
Flour
Total flour
589 g
100%
Water
Hydration
383 g
65%
Salt
Fine salt
15 g
2.5%
Yeast
Your selected yeast type
1.8 g
0.3%
Oil
Optional for lean dough
12 g
2%
04 · Sizing guide
Start with the right dough-ball weight
Diameter alone does not determine dough weight, but these ranges give home pizza makers a useful place to begin. Adjust for crust thickness, shaping, and pan geometry.
Standard
12 in / 30 cm
230–280 g
Standard
14 in / 35 cm
300–380 g
Large
16 in / 40 cm
330–500 g
Reference point: the AVPN specification gives a 200–280 g dough-ball range for pizzas roughly 22–35 cm in diameter. Other styles and crust thicknesses can require different weights.
05 · Method
A practical mixing order
This is a basic workflow, not a fermentation schedule. Follow the timing and temperature guidance for your chosen recipe and yeast.
- 01Combine the flour and most of the water until no dry flour remains.
- 02Rest briefly when your formula or flour benefits from it.
- 03Add yeast and salt according to the mixing method you follow.
- 04Add the remaining water gradually when using higher hydration.
- 05Mix in oil after the dough has started developing structure.
- 06Ferment according to your chosen time and temperature plan.
- 07Divide by the target ball weight, shape, and rest before stretching.
06 · Questions
Pizza dough calculator FAQ
The important limits and baker’s-math details behind the result.
What does hydration mean?
Hydration is the water weight divided by the flour weight. A 65% hydration dough contains 65 g of water for every 100 g of flour.
Why are the percentages more than 100% in total?
Flour alone is defined as 100%. Water, salt, yeast, and oil are each measured against that flour weight, so the complete formula normally totals more than 100%.
Does the calculator choose the right amount of yeast?
No. It scales the yeast percentage you enter. Fermentation time, yeast type, dough temperature, room temperature, refrigerator temperature, flour, and salt all affect the amount required.
Can I use the presets as exact style standards?
Treat them as editable starting formulas. Pizza styles vary between bakers, flours, ovens, temperatures, and fermentation schedules.
Can I calculate sourdough pizza here?
Not accurately. A sourdough starter contributes both flour and water, so it needs a preferment-aware formula.