Recipe and sizing tools
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Pizza Dough Calculator
Baker's percentages for Neapolitan, New York, Detroit, Roman, and every pan style. Calculate Poolish, Biga, Sourdough preferments, fermentation yeast dosage, and baking schedules in real-time.
- 8 Editable Style Presets
- Poolish · Biga · Sourdough
- Pan Sizing & Thickness Factor
- Shareable URL & Print Card
100% Free foreverNo sign-upRuns locally in browser
Interactive Formulation
Pizza Dough Calculator
Adjust ingredients and batch sizes in real-time using authentic baker's percentages.
1
Pizza Style Preset
Select an editable planning baseline or customize freely
Traditional wood-fired or high-heat Neapolitan formulation informed by AVPN (Associazione Verace Pizza Napoletana) regulations: a 62% hydration planning example, sea salt, zero added oil or sugar, and a pillowy cornicione.
2
Batch Size & Dough Ball Weight
Choose how many pizzas and how large each dough ball is
Calculation Mode
Example portion sizes:
Rectangular Pan Presets
Round Pan Presets
3
Hydration (Water Content)
Controls dough stickiness, extensibility, and open crumb texture
4
Fermentation Schedule & Yeast
Estimate yeast for a schedule, then check dough readiness
Pre-Ferment (Poolish · Biga · Sourdough)
100% hydration (equal parts flour & water by weight) + pinch of yeast, fermented 10–16h at room temp.
Stiff Italian preferment. Ferment 16–24h at 16–18°C (or 24–48h cold) for complex aroma and honeycomb structure.
Active wild sourdough starter. Starter flour and water are automatically subtracted from the final dough mix.
Custom Proofing Time & Ambient Temperature
Secondary Fats & Additives
OUTPUT · TOTAL DOUGH BATCH
1000 g
Balls
4
Per Ball
250 g
🌡️ 4h Room Temp (21°C)
FlourWaterSaltYeast
Ingredient Measurements
Total flour and water include preferment contributions. Starter is a subset of these totals; do not add it twice.
IngredientWeight (g)Baker's %
Flour605.5 g100%
Water375.4 g62%
Fine Sea Salt18.2 g3.0%
Instant Dry Yeast (IDY)0.91 g0.15%
Bake context
AVPN: floor approximately 380–430°C; dome approximately 485°C; 60–90 seconds.
Flour Recommendation
Check the flour’s specifications; AVPN 2024 lists W250–320 for its flour context
Keep planning your dough
Pizza Dough Ball Weight by Size: A Worked Chart
Compare dough weights for 10–18 inch pizzas using a transparent thickness factor, then adapt the chart to your own crust and rim.
Pizza Dough Hydration Chart: Compare Water Ratios
Read hydration as water divided by all flour, compare practical trial ratios, and account for preferment water without confusing hydration with dough moisture.
Cold Fermenting Pizza Dough: Plan the Whole Schedule
Build a refrigerated dough workflow around mixing, cooling, cold storage and final proof, with honest yeast estimates and readiness checks.
Desired Dough Temperature for Pizza: Set Mixing Water Deliberately
Use the conventional three- and four-factor DDT equations, measure mixer friction, and convert Fahrenheit adjustments without applying a temperature offset.
Browse all guides · Calculation methods and assumptions · Open the master dough calculator
Choose your next dough decision
The dough guide library
Find focused answers on sizing, hydration, fermentation, preferments, flour and troubleshooting.
Follow the complete workflow
Move from portion size to ingredient math, mixing, proofing and baking.
Frequently Asked Questions
Pizza Dough & Baker's Math FAQ
Everything you need to know about pizza dough calculation, dough ball weights, baker's percentages, hydration, and yeast scaling.
Flour is 100%; flour mass = target dough divided by the complete ingredient ratio. Read the worked baker’s-math example or use the master calculator.
There is no one weight for a 12-inch pizza. Center thickness and the reserved rim matter. Compare the transparent size chart and your own successful portion.
Scale by area, not diameter alone. A 14-inch pizza has about 153.94 in² area. Choose a loading using the worked size guide.
Multiply inside pan area by your chosen dough loading, or derive loading from a successful bake. Use the pan and thickness-factor tool.
Our 62% preset is an editable AVPN-informed example. The official doses and home adaptations are distinguished on the Neapolitan calculator page.
Hydration is water divided by all flour, multiplied by 100. Oven and flour context matter. See the hydration chart and home-oven guide.
Dose depends on the full warm/cold schedule and conditions. The yeast tool gives a planning estimate; compare 24, 48 and 72-hour workflows.
Use the product’s substitution instructions. The tool’s factors are planning conventions, not equal-performance guarantees. Read yeast-type differences.
Poolish is liquid; Biga is stiffer. Allocation and preferment hydration are separate inputs. See the worked comparison and method overview.
DDT is the target temperature after mixing. A conventional three/four-factor model estimates water temperature, using a measured friction adjustment. Use the DDT tool and calibration guide.
Read the actual product’s specifications and the recipe’s oven context. A 00 label does not establish protein or W strength. See 00 versus bread flour.
500 g total dough can be divided into two 250 g portions or another chosen portion size. Diameter depends on your crust loading. Use the portion-weight tool.
Have a custom dough recipe in mind?
Work out your batch size, hydration, and cold fermentation plan with the free interactive calculator.