Pizza dough calculator

Scale a pizza dough by ball count and weight — flour, water, salt, yeast — with baker's percentages.

Calculated in this browser. Nothing is sent anywhere.

Baker's percentages relative to flour (flour = 100%). Yeast is fresh/compressed % — for instant dry, use roughly a third. Neapolitan defaults: 65% hydration, 2.5% salt, ~0.3% yeast.

How to use

  1. Set dough balls and grams per ball.
  2. Adjust hydration, salt, and yeast %.
  3. Read each ingredient's grams.

What it supports

Flour = total ÷ (1 + hydration + salt + yeast); each ingredient is a % of flour. Defaults: 63 % hydration, 2.5 % salt, 0.3 % instant yeast — a typical Neapolitan-style starting point. Cold fermentation changes handling, not these weights.

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