Find total dough
4 balls × 250 g = 1,000 gChoose ball weight for your pizza size, style, and preferred thickness.
← All calculatorsPIZZA DOUGH MATH
Pizza Dough Calculator
Choose your dough ball size, hydration, and fermentation schedule. Get a complete weight-based recipe that scales cleanly.
HOW THE CALCULATOR WORKS
Start with the dough you need
Total dough weight is the number of pizzas multiplied by dough ball weight. FermentWise works backward to flour, then calculates every other ingredient as a percentage of that flour.
Convert baker’s percentages
water = flour × hydrationAt 65% hydration, every 100 g of flour is paired with 65 g of water.
STARTING POINTS
Choose settings your flour and oven can support
| Setting | Practical starting point | What changes |
|---|---|---|
| Hydration | 60–65% | Higher values generally feel softer and stickier. |
| Salt | 2–3% | Changes flavor, dough strength, and fermentation behavior. |
| Dough ball | 230–280 g | Adjust for pizza diameter and crust thickness. |
| Cold time | 24–72 hours | A colder, longer schedule usually needs less yeast. |
YEAST CONVERSIONS
Why the selected yeast type changes the weight
The fermentation estimate is calculated as instant dry yeast. FermentWise displays the same weight for active dry yeast and approximately 3× for fresh yeast. These are practical substitutions; follow the manufacturer’s instructions when they differ.
Very long fermentation schedules can produce yeast amounts below what a standard kitchen scale can measure reliably. Use a 0.01 g scale, increase the batch size, or create a measured yeast solution.
COMMON QUESTIONS
Pizza dough calculator FAQ
How do I calculate pizza dough by ball weight?
Multiply the number of pizzas by the desired weight of each dough ball. The calculator then divides that total among flour, water, salt, and yeast using baker’s percentages.
What hydration should I use for pizza dough?
There is no single correct hydration. About 60–65% is a practical starting range for many home bakers, while flour strength, pizza style, handling skill, and oven setup can justify a lower or higher value.
Is the suggested yeast amount exact?
No. It is a transparent starting estimate based on entered time and temperature. Yeast activity, dough temperature, flour, salt, mixing, and refrigerator performance all affect fermentation, so watch the dough and adjust future batches.
Can I calculate cold-fermented pizza dough?
Yes. Choose cold fermentation, enter refrigerator time and temperature, then add the final room-temperature proof. The calculator includes both stages in its yeast estimate.
What is baker’s percentage?
Baker’s percentage sets total flour to 100%. Every other ingredient is expressed as a percentage of the flour weight, making a dough formula easy to scale.
Research-based sources
- King Arthur Baking: Baker’s Percentage — flour-based formula scaling.
- King Arthur Baking: Dough Temperature — why dough temperature changes fermentation.
- King Arthur Baking: Baking with fresh yeast — fresh and dry yeast conversion guidance.
- Associazione Verace Pizza Napoletana: International Regulations — a reference example for traditional dough ingredients and process.