Specialized Kitchen Tools
Pizza Dough Calculator
Get flour, water, salt, yeast, and oil amounts for any number of pizza dough balls.
Measurement System PreferenceAuto-saved
Currently active across all 60 calculators: US Customary (cups, tbsp, oz, °F, in)
Weigh out (1040g of dough in total)
613.6gFlour (100%)
398.8gWater (65%)
17.2gSalt (2.8%)
1.23gYeast (0.2%)
9.2gOlive Oil (1.5%)
How to use this calculator
- 1Enter how many dough balls you want and how much each should weigh.
- 2Adjust hydration, salt, yeast, and oil, or keep the defaults.
- 3Weigh out the amounts shown for each ingredient.
Tip: For a home oven, about 250-280g makes a 12-inch pizza. For a long cold rise in the fridge, use less yeast (around 0.1-0.2%).
How it's calculated
Uses Baker's Percentages to derive Flour = Total Dough ÷ Total %, then calculates water, salt, yeast, and oil.
We do the math at full precision and only round the final answer, so the numbers you see are as close as kitchen measurements allow. The assumptions and limits are listed alongside.
Worked example
Scenario: 4 pizza balls at 260g each (1,040g total dough), 65% hydration, 2.8% salt, 0.2% yeast, 1.5% oil.
InputsTotal dough 1,040g. Baker sum: 100 + 65 + 2.8 + 0.2 + 1.5 = 169.5%
CalculationFlour: 1,040 ÷ 1.695 = 613.6g; Water: 398.8g; Salt: 17.2g; Yeast: 1.2g; Oil: 9.2g
Result614g Flour, 399g Water, 17g Salt, 1.2g Yeast, 9g Oil
Common questions
Why does Neapolitan pizza use no oil while NY style does?
Traditional Neapolitan pizza bakes in about 90 seconds at around 850-900°F, and its rules call for just flour, water, salt, and yeast. New York pizza bakes longer at 500-550°F, where a little oil keeps the crust tender and helps it brown.