Pizza Dough Calculator
Tell it how many pizzas you want and how big, and it works out the exact flour, water, salt, oil and yeast — using proper baker's percentages.
Style starting points
| Style | Ball | Hydration | Salt | Oil |
|---|---|---|---|---|
| Neapolitan | 250–280 g | 60–65% | 2.5–3% | 0% |
| New York | 350–450 g | 60–63% | 2% | 2–3% |
| Pan / Sicilian | 500 g+ | 65–75% | 2% | 3–5% |
How it works
The total dough weight is balls × weight each. In baker's math every ingredient is a percentage of the flour, so the flour is total ÷ (1 + hydration + salt + oil + yeast, as decimals). Water, salt, oil and yeast are then each that percentage of the flour. Want to see the same maths for bread? Try the baker's percentage calculator.
FAQ
How far ahead should I make the dough?
A cold ferment of 24–72 hours in the fridge builds far better flavour and blistering. Use less yeast (~0.2%) for long ferments so it doesn't over-proof.
Which flour is best?
For Neapolitan, a high-protein "00" flour. For New York, bread flour. Both handle the stretch better than all-purpose.
What if my dough is too sticky?
Lower the hydration by a few percent, or just flour your hands and bench more. Wetter dough = airier crust but a steeper learning curve.