Food & drink · Pizza
Pizza dough calculator.
Start with the dough balls you want to make, then solve the flour and ingredient weights from hydration and baker's percentages.
Dough targets
Ingredient weights
Enter dough-ball targets to see ingredient weights.
How the dough-ball math works
The total target is number of balls × weight per ball. Flour is then solved from the total using the selected hydration, salt, oil and yeast percentages; each ingredient is a percentage of flour. The displayed flour and water values are weights, not cup measures.
For example, four 250 g balls create a 1,000 g dough target. Change the hydration or additives and the calculator keeps the final dough weight fixed.
Formula sources
Checked
- King Arthur Baking: Hydration in bread dough defines water divided by flour as hydration.
- King Arthur Baking: Neapolitan-Style Pizza Crust demonstrates a weighed pizza formula and dough-ball yield.
This is a scaling calculator, not a style-specific Neapolitan certification or fermentation schedule.
Limitation
Flour absorption and handling vary. Check the dough itself and follow your recipe's fermentation and baking instructions.