# How much pizza dough do I need?

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).

- Page: https://www.acalculator.org/food/pizza-dough-calculator
- JSON spec: https://www.acalculator.org/food/pizza-dough-calculator.json
- Version: 761b7f2481cd

## Default answer

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.

## Inputs

| Key | Label | Description |
| --- | --- | --- |
| n | Pizzas | How many dough balls to make. |
| b | Dough per pizza | The weight of one dough ball: about 250 g for a 10 to 12 inch thin pizza. |
| h | Hydration | Water as a percent of the flour weight; 60 to 70% is common. |
| s | Salt | Salt as a percent of the flour weight; 2 to 3% is common. |
| y | Yeast | Instant dry yeast as a percent of the flour weight. |
| o | Oil | Olive oil as a percent of the flour weight (0 for Neapolitan). |
| su | Sugar | Sugar as a percent of the flour weight. |

## Outputs

| Key | Label | Description |
| --- | --- | --- |
| flour | Flour | Total dough ÷ (100% + the other percents). |
| water | Water | Hydration × flour. |
| saltG | Salt | Salt % × flour. |
| yeastG | Yeast | Yeast % × flour. |
| oilG | Oil | Oil % × flour. |
| sugarG | Sugar | Sugar % × flour. |
| dough | Total dough | Pizzas × dough per pizza. |

## 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.

## Worked examples

1. n = 4, b = 0.41, h = 60%, s = 2%, y = 1%, o = 1%, su = 0% gives 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).
2. n = 4, b = 0.25, h = 65%, s = 2.5%, y = 0.5%, o = 0%, su = 0% gives flour = 0.595238, water = 0.386905, saltG = 0.014881. 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).

## FAQ

### 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.

## 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