Pizza Dough Calculator
Set how many dough balls you want and their weight, then choose a hydration percentage, and get the exact flour, water, salt and yeast. Great for Neapolitan, New York and pan styles. A free pizza dough calculator that runs in your browser, with no sign-up.
- Ingredient-aware accuracy
- 100% free
- No sign-up, no app
- Instant as you type
- Works offline after first load
High-heat, no oil, soft and airy.
Recipe for 4 pizzas
11 g each · 44 g total| Flour | 26.7 g |
| Water | 16.5 g |
| Salt | 0.7 g |
| Instant yeast | 0 g |
How to use it
- 1
Set balls and size
Enter how many dough balls you need and the weight of each, which sets the dough style.
- 2
Choose hydration
Pick a hydration percentage. Higher hydration gives a wetter, more open crumb.
- 3
Read the recipe
See exact flour, water, salt and yeast in grams, ready to weigh and mix.
When it comes in handy
Neapolitan pizza
Work to a precise hydration for a classic thin, puffy-edged base.
Batch baking
Scale to any number of balls for a pizza night without guessing the quantities.
Dialling in a recipe
Change hydration and see how the water shifts while flour stays the anchor.
Instant, exact & 100% in your browser
The conversion runs right here in your browser using exact, standard factors. Nothing you type is sent to a server, there is no sign-up and no limit, and once the page has loaded it keeps working even with no connection.
Frequently asked questions
- What is dough hydration?
- Hydration is the weight of water as a percentage of the weight of flour. At 65 percent hydration you use 650 g of water for every 1000 g of flour. Higher hydration gives a wetter, airier dough that is harder to handle; lower hydration is stiffer and easier.
- How much dough per pizza?
- A common guide is around 250 to 280 g per ball for a 10 to 12 inch Neapolitan-style pizza, and more for a larger or thicker base. Set the ball weight to match the size and style you want and the calculator scales everything else.
- How much yeast should I use?
- Yeast is a small percentage of the flour and depends on how long the dough proves. A longer, cooler rise needs less yeast. The calculator gives a sensible starting amount that you can adjust to your timing and temperature.
- Does this work offline and is anything sent to a server?
- The calculation runs entirely in your browser, so nothing you type is sent anywhere, and once the page has loaded it keeps working with no connection. There is no sign-up and no limit on how many conversions you make.
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