Pizza Dough Calculator

The calculator uses baker's percentages to scale recipes precisely. Flour is always 100%, and other ingredients are calculated as a percentage of flour weight.

1. 1

   Step 1

   Enter the number of pizza dough balls needed

2. 2

   Step 2

   Set your desired hydration percentage

3. 3

   Step 3

   Optionally adjust dough ball weight

4. 4

   Step 4

   Get precise ingredient amounts

• 1

  Standard pizza hydration is 60-65%

• 2

  Neapolitan style uses 55-60% hydration

• 3

  00 flour or bread flour for best gluten development

• 4

  Cold ferment 24-72 hours for best flavor

• Using all-purpose flour (lower protein)

• Rushing fermentation time

• Over-kneading the dough

• Using warm water with instant yeast