Pizza Dough Calculator

About the Pizza Dough Calculator

Calculates the flour, water, salt and yeast needed for a batch of pizza dough based on the number of dough balls, their weight and the hydration percentage.

How to use

Enter number of pizzas, dough-ball weight and hydration, then click Calculate.

Worked example

4 balls of 250 g at 65% hydration → ~590 g flour, ~384 g water.

How to use this calculator

1. Choose how many pizzas you want to make.
2. Select the pizza size or dough profile the calculator should use.
3. Enter your ingredient settings if the tool asks for them, then calculate.
4. Review the ingredient totals and copy the amounts into your recipe.

The formula explained

• \(\text{ingredient amount}\) = the total quantity of one dough ingredient needed
• \(\text{batch size}\) = the number of pizzas you want to make
• \(per-pizza amount\) = the amount of that ingredient used for one pizza of the chosen size

Step by step method

1. Identify the pizza count and the size you want to make.
2. Use the calculator's built-in dough settings or ingredient ratios for that size.
3. Multiply the per-pizza amount by the number of pizzas.
4. Check the result for each ingredient and use it to mix your dough.

Worked example

Suppose you want to make 4 medium pizzas and the dough recipe uses 250 g of flour per pizza.

1. Use the per-pizza flour amount, \(250\text{ g}\), and the pizza count, \(4\).
2. Multiply them: \(4 \times 250 = 1000\).
3. So the flour total is 1000 g for the batch.

Tips and common mistakes

• Make sure the pizza size matches the recipe ratio, since small and large pizzas usually use different dough amounts.
• Keep units consistent, such as grams with grams or ounces with ounces.
• If you are scaling up, check every ingredient, not just flour, so the dough stays balanced.
• Round carefully if the tool gives decimal amounts, especially for yeast and salt.

Frequently asked questions