Pizza Dough Calculator: Scale a Complete Recipe

Set the batch size and ingredient percentages. This master tool keeps total flour at 100% and splits preferments without adding their flour or water twice.

Full recipe controls · All tools

Interactive Formulation

Calculate your dough

Set the batch size and ingredient percentages. This master tool keeps total flour at 100% and splits preferments without adding their flour or water twice.

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.

Hydration: 62%Salt: 3%Bake: AVPN: floor approximately 380–430°C; dome approximately 485°C; 60–90 seconds.Home planning example; cold schedules are adaptations, not official AVPN procedure

2

Batch Size & Dough Ball Weight

Choose how many pizzas and how large each dough ball is

Calculation Mode

Target pizza diameter (inches)

Area-based thickness assumption

Calculate portion weight from diameter and thickness

Style factors are planning examples. Entering a manual weight disables area sizing. Use a custom or reverse-calculated factor.

Number of Pizzas / Balls

Weight per Ball (g)

Example portion sizes:

3

Hydration (Water Content)

Controls dough stickiness, extensibility, and open crumb texture

Water % (of Flour)

62%Standard

50% Stiff62% Neapolitan72% Detroit / Pan85%+ Slack

4

Fermentation Schedule & Yeast

Estimate yeast for a schedule, then check dough readiness

Fermentation Schedule Preset

Yeast Type

Yeast Percentage %0.15%

Lower doseEditable percentageHigher dose

⚙️

Advanced Baker Settings

Salt %, Pre-ferments (Poolish/Biga), Fats, Sugars, Custom Timers & DDT

Fine Sea Salt %3.0%

1.5% Mild2.5% Standard3.0% AVPN-Informed4.0% High

Pre-Ferment (Poolish · Biga · Sourdough)

Custom Proofing Time & Ambient Temperature

Room Temp Proof (Hours)

Room Ambient Temp (°C)

Cold Ferment (Fridge 4°C Hours)

House planning estimate: time, room temperature and yeast type. Actual fermentation also depends on flour, salt, dough cooling and yeast condition. See the methodology for assumptions.

Secondary Fats & Additives

Extra Virgin Olive Oil / Fat %0%

0% Neapolitan2–3% NY / Detroit18% Chicago Deep

Sugar / Honey %0%

0% (None)1.5% (NY Browning)4% (Sweet)

Diastatic Malt Powder %0%

0%0.5% (Home oven browning)1.5%

OUTPUT · TOTAL DOUGH BATCH

1000 g

Balls

4

Per Ball

250 g

🌡️ 4h Room Temp (21°C)

FlourWaterSaltYeastOilSugar

Ingredient Measurements

Total flour and water include preferment contributions. Starter is a subset of these totals; do not add it twice.

Baker's %

IngredientWeight (g)Baker's %

Flour605.5 g100%

Water375.4 g62%

Fine Sea Salt18.2 g3.0%

Instant Dry Yeast (IDY)0.91 g0.15%

Olive Oil / Fat0 g0%

Sugar / Honey0 g0%

Diastatic Malt0 g0%

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

Choose how to size the batch

Use dough balls and an explicit portion weight, a pan area with a thickness assumption, or a fixed flour quantity. Ingredient weights update together. Presets are editable planning examples; choose the process and oven that suit your recipe.

A 1,000 g worked recipe

Four 250 g balls at 62% water, 3% salt and 0.15% instant yeast use a ratio of 1.6515. Flour is 1,000 ÷ 1.6515 = 605.5 g; water is 375.4 g, salt 18.2 g and yeast about 0.91 g. Internal calculations keep precision; displayed weights are rounded.

A schedule estimate has limits

Manual yeast dosing uses your chosen percentage. Automatic mode uses a house planning heuristic. It does not predict starter maturity, dough cooling or exact fermentation readiness. Check measured temperatures and the dough throughout the schedule.

Sources and scope

King Arthur Baking: Baker’s PercentageFlour-based ingredient percentages.
AVPN International Regulations (2024), §§2.1–2.3Direct dough, ingredient doses, fermentation and separate cooking floor/dome measurements.
King Arthur Baking: YeastYeast types and fermentation variables, not validation of this site’s estimate model.

Worked calculations and planning examples are this site’s illustrations. A source’s product or recipe guidance is not a universal pizza standard.

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.

Pizza Dough Salt Percentage: Calculate and Adjust It

Calculate salt from total flour, compare a few deliberate trial percentages, and distinguish source-specific Neapolitan doses from universal salt rules.

Browse all guides · Calculation methods and assumptions