{
  "id": "pizza-dough",
  "version": "761b7f2481cd",
  "status": "published",
  "name": "Pizza Dough Calculator",
  "question": "How much pizza dough do I need?",
  "summary": "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).",
  "category": "food",
  "subcategory": "baking",
  "url": "https://www.acalculator.org/food/pizza-dough-calculator",
  "markdown": "https://www.acalculator.org/food/pizza-dough-calculator.md",
  "kind": "function",
  "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.",
  "assumptions": [
    "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."
  ],
  "inputs": {
    "$schema": "https://json-schema.org/draft/2020-12/schema",
    "type": "object",
    "properties": {
      "n": {
        "title": "Pizzas",
        "description": "How many dough balls to make.",
        "type": "integer",
        "minimum": 1,
        "maximum": 1000
      },
      "b": {
        "title": "Dough per pizza",
        "description": "The weight of one dough ball: about 250 g for a 10 to 12 inch thin pizza.",
        "type": [
          "number",
          "string"
        ],
        "x-quantity": "mass",
        "minimum": 0.001,
        "maximum": 100
      },
      "h": {
        "title": "Hydration",
        "description": "Water as a percent of the flour weight; 60 to 70% is common.",
        "type": "number",
        "x-unit": "percent",
        "minimum": 0,
        "maximum": 200
      },
      "s": {
        "title": "Salt",
        "description": "Salt as a percent of the flour weight; 2 to 3% is common.",
        "type": "number",
        "x-unit": "percent",
        "minimum": 0,
        "maximum": 20
      },
      "y": {
        "title": "Yeast",
        "description": "Instant dry yeast as a percent of the flour weight.",
        "type": "number",
        "x-unit": "percent",
        "minimum": 0,
        "maximum": 20
      },
      "o": {
        "title": "Oil",
        "description": "Olive oil as a percent of the flour weight (0 for Neapolitan).",
        "type": "number",
        "x-unit": "percent",
        "minimum": 0,
        "maximum": 50
      },
      "su": {
        "title": "Sugar",
        "description": "Sugar as a percent of the flour weight.",
        "type": "number",
        "x-unit": "percent",
        "minimum": 0,
        "maximum": 50
      }
    }
  },
  "outputs": {
    "flour": {
      "label": "Flour",
      "description": "Total dough ÷ (100% + the other percents).",
      "format": "quantity",
      "unit": "g"
    },
    "water": {
      "label": "Water",
      "description": "Hydration × flour.",
      "format": "quantity",
      "unit": "g"
    },
    "saltG": {
      "label": "Salt",
      "description": "Salt % × flour.",
      "format": "quantity",
      "unit": "g"
    },
    "yeastG": {
      "label": "Yeast",
      "description": "Yeast % × flour.",
      "format": "quantity",
      "unit": "g"
    },
    "oilG": {
      "label": "Oil",
      "description": "Oil % × flour.",
      "format": "quantity",
      "unit": "g"
    },
    "sugarG": {
      "label": "Sugar",
      "description": "Sugar % × flour.",
      "format": "quantity",
      "unit": "g"
    },
    "dough": {
      "label": "Total dough",
      "description": "Pizzas × dough per pizza.",
      "format": "quantity",
      "unit": "g"
    }
  },
  "defaultAnswer": {
    "inputs": {
      "n": 4,
      "b": "250 g",
      "h": 65,
      "s": 2.5,
      "y": 0.5,
      "o": 0,
      "su": 0
    },
    "outputs": {
      "flour": 0.5952380952380952,
      "water": 0.3869047619047619,
      "saltG": 0.01488095238095238,
      "yeastG": 0.002976190476190476,
      "oilG": 0,
      "sugarG": 0,
      "dough": 1
    },
    "text": "Mix 595.2 g flour, 386.9 g water, 14.9 g salt and 3 g yeast."
  },
  "examples": [
    {
      "given": {
        "n": 4,
        "b": 0.41,
        "h": 60,
        "s": 2,
        "y": 1,
        "o": 1,
        "su": 0
      },
      "expect": {
        "flour": 1,
        "water": 0.6,
        "saltG": 0.02,
        "yeastG": 0.01,
        "oilG": 0.01,
        "dough": 1.64
      },
      "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); hand calculation in content.mdx: 1,640 g ÷ 1.64 = 1,000 g flour"
    },
    {
      "given": {
        "n": 4,
        "b": 0.25,
        "h": 65,
        "s": 2.5,
        "y": 0.5,
        "o": 0,
        "su": 0
      },
      "expect": {
        "flour": 0.5952380952380952,
        "water": 0.3869047619047619,
        "saltG": 0.01488095238095238
      },
      "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); hand calculation in content.mdx: 1,000 g ÷ 1.68 = 595.24 g flour; Python 3"
    }
  ],
  "sources": [
    "Wikipedia, Baker percentage: each ingredient’s weight as a percent of the flour weight; the common formula 100% flour, 60% water, 1% yeast, 2% salt and 1% oil. Retrieved 2026-10-03. https://en.wikipedia.org/wiki/Baker_percentage",
    "NIST Special Publication 811, Appendix B.8: 1 oz = 28.349523125 g; 1 lb = 453.59237 g. Retrieved 2026-10-03. https://www.nist.gov/pml/special-publication-811/nist-guide-si-appendix-b-conversion-factors/nist-guide-si-appendix-b8"
  ],
  "related": [
    "pizza",
    "sourdough",
    "recipe-scaler"
  ],
  "changelog": []
}