How much pizza dough do I need?
Type how many pizzas you want, how much each dough ball weighs, and your baker’s percentages. The pizza dough calculator works out the flour, water, salt, yeast, oil and sugar to weigh out.
- Flour
- 595.2 g
Mix 595.2 g flour, 386.9 g water, 14.9 g salt and 3 g yeast.
- Water
- 386.9 g
- Salt
- 14.9 g
- Yeast
- 3 g
- Oil
- 0 g
- Sugar
- 0 g
- Total dough
- 1,000 g
Flour: 595.2 g. Mix 595.2 g flour, 386.9 g water, 14.9 g salt and 3 g yeast.
How to calculate
Works out the flour, water, salt, yeast, oil and sugar for any number of pizzas from the dough ball weight and baker’s percentages (hydration, salt, yeast).
Example with the default inputs (Pizzas 4, Dough per pizza 250 g, Hydration 65%, Salt 2.5%, Yeast 0.5%, Oil 0%, Sugar 0%): Mix 595.2 g flour, 386.9 g water, 14.9 g salt and 3 g yeast.
Method: Total dough = pizzas × dough per pizza. Flour = total dough ÷ (1 + hydration + salt + yeast + oil + sugar, each as a fraction). Each ingredient = its percent × flour.
- Baker’s percentages: every ingredient is a percent of the flour weight, and flour is 100%.
- Weights are as mixed; dough lost on the bowl or in proofing is not counted, so add a ball’s worth for spare if you like.
Worked examples
Each example is checked against the calculator on every build.
- Pizzas 4, Dough per pizza 410 g, Hydration 60%, Salt 2%, Yeast 1%, Oil 1%, Sugar 0% gives Flour 1,000 g, Water 600 g, Salt 20 g, Yeast 10 g, Oil 10 g, Total dough 1,640 g.Source: Wikipedia, Baker percentage (each ingredient’s weight as a percent of the flour weight; flour mass × formula percentage = formula mass), https://en.wikipedia.org/wiki/Baker_percentage (retrieved 2026-10-03)
- Pizzas 4, Dough per pizza 250 g, Hydration 65%, Salt 2.5%, Yeast 0.5%, Oil 0%, Sugar 0% gives Flour 595.2 g, Water 386.9 g, Salt 14.9 g.Source: Wikipedia, Baker percentage (each ingredient’s weight as a percent of the flour weight; flour mass × formula percentage = formula mass), https://en.wikipedia.org/wiki/Baker_percentage (retrieved 2026-10-03)
How it works
Every ingredient is a baker’s percentage: a percent of the flour weight, with flour at 100%.
- Total dough = pizzas × dough per pizza.
- Flour = total dough ÷ (1 + hydration + salt + yeast + oil + sugar), each percent as a fraction (65% is 0.65).
- Each other ingredient = its percent × flour.
The ingredients add up to the total dough. Oil and sugar are 0 unless you set them under More options. Weights convert exactly: 1 oz = 28.349523125 g; 1 lb = 453.59237 g; 1 kg = 1,000 g.
Exact arithmetic. Each value is read as the exact decimal you typed, in its unit, so each weight is an exact fraction until it is rounded for display.
Output format. Each weight shows in grams to 1 decimal place, in US and Metric units alike.
Assumptions
- Weights are as mixed; nothing is added for dough left in the bowl.
- The yeast percent is for the type of yeast you use; the page does not convert between fresh and dry yeast.
Worked examples by hand
The common bread formula. 4 balls × 410 g = 1,640 g. Flour = 1,640 ÷ (1 + 0.60 + 0.02 + 0.01 + 0.01) = 1,640 ÷ 1.64 = 1,000 g; water 600 g, salt 20 g, yeast 10 g, oil 10 g.
The default. 4 × 250 = 1,000 g. Flour = 1,000 ÷ (1 + 0.65 + 0.025 + 0.005) = 1,000 ÷ 1.68 = 595.2 g; water = 0.65 × 595.238 = 386.9 g; salt = 14.9 g; yeast = 3.0 g.
Other questions people ask
How much dough do I need per pizza?
About 250 g makes a thin 10 to 12 inch pizza; 300 to 350 g makes a larger or thicker one. Type the ball weight you like and the number of pizzas.
What is hydration in pizza dough?
The water weight as a percent of the flour weight. 60% hydration means 60 g of water for every 100 g of flour. Higher hydration gives a wetter, airier dough that is harder to shape.
How does the calculator find the flour?
In baker’s percentages flour is 100% and everything else is a share of it, so the dough is flour × (1 + hydration + salt + yeast + oil + sugar). Four 250 g balls at 65% water, 2.5% salt and 0.5% yeast need 1,000 ÷ 1.68 = 595.2 g of flour.
How much salt and yeast should I use?
Salt is usually 2 to 3% of the flour. Instant dry yeast is often 0.1 to 1%: less for a long, cold rise and more for a dough you bake the same day. Fresh yeast needs about three times the weight of instant.
Do I need oil or sugar?
Not for a classic Neapolitan dough, which is only flour, water, salt and yeast. Oil (2 to 3%) softens the crust and sugar (1 to 2%) helps it brown in a home oven. Set them under More options.
Why weigh instead of using cups?
A cup of flour can weigh from about 120 g to over 150 g depending on how it is scooped. Weighing makes the hydration and the result the same every time.