Pizza Dough Calculator

Set the number and target weight of dough balls plus baker percentages to calculate total flour, water, salt, yeast, oil, sugar, and batch weight.

Dough balls

Ball weight (g)

Hydration (%)

Salt (%)

Yeast (%)

Oil (%)

Sugar (%)

—Baker percentages use flour = 100%

—Flour

—Water

—Salt

—Yeast

—Oil

—Sugar

—Total dough

—Per ball

Fermentation time is not inferred from yeast percentage alone: dough temperature, yeast type, flour, salt, refrigeration, and starter/pre-ferment usage all matter.

Prefer weight when repeatability matters

Mass↔volume estimates depend on ingredient density and measuring technique. Pan substitutions can also change bake time and browning even when volume ratios match, while fermentation timing depends on temperature and dough conditions rather than one percentage alone.

Kitchen result basis is visible at the point of use

Direct mass↔mass and volume↔volume conversions are treated as exact unit conversions; mass↔volume results are labeled as ingredient-density estimates, while oven fan/gas and fermentation-related outputs keep their approximation boundaries visible.

Designed for fast kitchen use

The v263 interface keeps primary inputs and result trust in the first workflow, uses larger mobile controls, kitchen-friendly fractions where useful, and exposes the governing assumption instead of burying it below the calculator.