Pizza Dough Calculator: Scaling Dough Without the Guesswork
Scaling pizza dough by feel usually ends in too much or too little. Working backwards from ball weight gives the exact batch every time.
What is the Pizza Dough Calculator?
Enter how many pizzas you want, how heavy each dough ball should be, and your chosen hydration, and this calculator works out flour, water, salt, and yeast for the batch. Salt is set at 2 percent and yeast at a modest home-baking level, so the dough is balanced rather than rushed.
How to use it
- Enter the number of pizzas.
- Enter the dough ball weight in grams.
- Set hydration and click Calculate Dough.
Worked example
4 balls of 250 g at 65 percent hydration need about 597.73 g flour, 388.52 g water, 11.95 g salt, and 1.79 g yeast, for 1000 g of dough in total.
How much flour do 4 pizzas of 250 g need at 65 percent hydration?
About 597.73 g flour, with 388.52 g water, 11.95 g salt, and 1.79 g yeast, totalling 1000 g of dough.
Frequently asked questions
What ball weight suits a home oven pizza?
Around 250 g suits a 30 cm pizza. Smaller ovens and pans suit 200 g, while larger pizzas need 300 g or more.
Why is the yeast amount so small?
A small yeast dose with a longer rise gives better flavour and a lighter crust than a fast, heavily yeasted dough.