Tools

Pizza dough calculator

Pick how many pizzas and how big. We size each dough ball (10″ 200 g, 12″ 250 g, 14″ 290 g, 16″ 340 g) and split the total into flour, water, salt and yeast.

How it works

Flour = total dough ÷ (1 + hydration + salt % + yeast %). Water, salt and yeast are percentages of the flour weight (baker’s percentages).

Next step: Level 3, proof the dough.

Dough calculator

4 pizzas

Hydration

Yeast

Salt %Yeast %Cold proof (hours, optional)

Flour595 g

Water387 g

Salt16.7 g

Yeast1.19 g

250 g dough balls · 65% hydration, 2.8% salt, 0.2% instant dry yeast.