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Pizza dough calculator

Work out flour, water, salt and yeast for a batch of pizza dough balls.

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Need Flour (g), Water (g), Salt (g), Fresh yeast (g)? The Pizza dough calculator derives it from Number of pizzas, Dough ball weight (g), Hydration (%) in one step. For instance, with Number of pizzas = 4, Dough ball weight (g) = 250 and Hydration (%) = 65 it returns Flour (g) = 598, Water (g) = 389 and Salt (g) = 11.955.

How to use it

  1. Enter your values: Number of pizzas, Dough ball weight (g), Hydration (%).
  2. Read the result instantly: Flour (g), Water (g), Salt (g), Fresh yeast (g).

Frequently asked questions

What does the Pizza dough calculator actually compute?

It takes Number of pizzas, Dough ball weight (g) and Hydration (%) and derives Flour (g), Water (g), Salt (g) and Fresh yeast (g) from them. The calculation is live as you type, so the result updates on every change.

What information do I need to provide?

3 values: Number of pizzas, Dough ball weight (g) and Hydration (%). Nothing else is required — no account, no file upload.

Can you show a worked example?

With Number of pizzas = 4, Dough ball weight (g) = 250 and Hydration (%) = 65, the calculator returns Flour (g) = 598, Water (g) = 389 and Salt (g) = 11.955. Those figures come from running this exact tool, so you can reproduce them by entering the same values.

What happens if I enter larger values?

It moves a lot. Using Number of pizzas = 8, Dough ball weight (g) = 275 and Hydration (%) = 130 instead, Flour (g) goes from 598 to 947 — which is why it is worth testing a few scenarios rather than trusting a single figure.

What does it give for smaller values?

Scaled down to Number of pizzas = 2, Dough ball weight (g) = 225 and Hydration (%) = 33, Flour (g) comes out at 333. The relationship is worth checking at both ends before you rely on a single result.

When would I actually use this?

Cooking from a recipe that does not match your kitchen: scaling for a different number of people, converting cups to grams, and substituting what you do not have.

What is the most common mistake?

Converting a cup as if it were a volume of weight. A cup of flour and a cup of sugar differ by nearly a third in mass, so a single conversion factor gets one of them badly wrong.

What is the difference between the Pizza dough calculator and the Dough Hydration Calculator?

This one returns Flour (g) and Water (g); the Dough Hydration Calculator returns Result. That is the whole difference — open the one whose figure you need.

Is there a tool for the next step?

Pizza Party Calculator is the closest one after this: Find out how many pizzas to order for your party.

What else is worth having open alongside it?

Pizza value calculator and Yeast conversion calculator — they come up in the same task often enough to be worth a second tab.

Further reading

All guides →
ExplainerPizza Dough Hydration Explained: What the Percentage MeansUnderstand what hydration percentage means, how water-to-flour ratio shapes your crust, and which level to choose for pan, Neapolitan, or New York style pizza.ComparisonWhich Pizza Size Is the Best Value? The Answer Is GeometryArea grows with the square of the diameter, so an 18-inch pizza is not half as big again as a 12-inch — it is more than twice. Price per square inch settles the argument; the crust and the toppings complicate it.How-toHow Much Rice Per Person? Portions and WaterA good rule for rice is about 75 g of dry rice per person as a side, or 90 g as a main. Learn the standard water ratio and how to scale rice for any number of people.How-toHow Many Pizzas for a Party? Slice & Pie Calculator GuideWork out how many pizzas to order for a party: slices per guest, slices per pizza, and the simple formula that ties them together.How-toHow Much Pasta Per Person? Portion GuideHow much dry pasta to cook per person — about 2 oz (100 g) — plus how to scale for a main course, kids and a crowd.How-toHow to Brine Meat: The Two Methods, and Why a "6 % Brine" Is an Ambiguous InstructionA conventional wet brine is 5 to 6 percent salt by weight of the water and you pull the meat out on a timer. An equilibrium brine is 1 to 2 percent by weight of the meat and water together, and it cannot over-salt. Those are different numbers doing different jobs.