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Pizza Calculators

Pizza Dough Calculator

Pizza dough for any number of bases, with hydration, salt and yeast weighed out.

Enter values

Results update as you type.

Result

Flour

614 g

A 250 g ball opens to about 30 cm — the classic Neapolitan size.

Water
369 g
Salt
15.4 g
Instant yeast
1.84 g
Total dough
1,000 g
Per dough ball
250 g
Hydration
60 %
Water temperature guide
Aim for a final dough temperature of 24 °C

About the Pizza Dough Calculator

Pizza dough is bread dough with tighter tolerances. The dough ball weight sets the base size, hydration sets the texture, and a small amount of yeast with a long cold ferment gives far better flavour than a lot of yeast in a hurry.

Also known as: pizza dough recipe calculator, neapolitan dough calculator, dough ball calculator, pizza flour water.

How to use this calculator

  1. Enter number of pizzas, style, salt, fermentation and the other fields.
  2. The result updates instantly as you type — press Calculate (or Enter) at any time.
  3. Review the breakdown shown under the main result.
  4. Use Copy result or Share to save the answer or send a link with your inputs.

Formula

flour = total dough ÷ (1 + hydration + salt + yeast)

Worked example

Using the values pre-filled in the calculator above:

  • Number of pizzas = 4
  • Style: Neapolitan 30 cm (250 g, 60%)
  • Salt = 2.5 %
  • Fermentation: Cold, 48–72 hours (0.3% yeast)

the calculator returns:

  • Flour: 614 g
  • Water: 369 g
  • Salt: 15.4 g
  • Instant yeast: 1.84 g