Pizza Dough Calculator

How to use

1. 1Pick a style. The hydration, salt, yeast, oil, and sugar percentages and a sensible ball weight or density are filled in for you.
2. 2Pick a mode: by ball weight (you know the ball weight), by round pizza size (you know the diameter), or by pan size (Detroit or Sicilian).
3. 3Enter the number of balls or pans and the size or weight. The dough total scales with both.
4. 4Tune any baker percentage (hydration, salt, yeast, oil, sugar, hand-loss buffer) to match your flour and ferment.
5. 5Pick the yeast type you have. The recipe converts instant dry to active dry or fresh automatically.
6. 6Read the recipe panel for the exact grams of flour, water, salt, yeast, and oil. Use Copy recipe to capture the recipe for your kitchen.

About this tool

Pizza Dough Calculator turns a style and a target (a ball weight, a round pizza diameter, or a rectangular pan size) into a precise gram-by-gram recipe based on the baker percentage method that every pizzaiolo and serious home baker uses. Eight style presets seed the right starting point for each tradition: Neapolitan AVPN style (60% hydration, 2.8% salt, no oil, 24 to 48 hour cold ferment); New York (63% hydration, a little sugar and oil, high-gluten flour); Detroit (70% hydration in a 25 x 35 cm steel pan with crispy cheese edges); Sicilian (70% hydration, 4% oil, thick rectangular slabs); Roman tonda (57% hydration, thin and crisp); pan / deep-dish (65% hydration, oily); focaccia (80% hydration, oil-rich, dimpled top); and a gluten-free starter (85% hydration to handle the wetter batter behavior). Three input modes cover every planning question: by ball weight (enter the dough ball weight directly), by round pizza size (enter the diameter in centimeters and a dough density in grams per cm squared, and the calculator estimates the ball weight from the surface area), or by pan size (enter the pan length and width and a density, ideal for Detroit or Sicilian). Every percentage is editable: hydration as a percent of flour weight, salt typically 2.0 to 3.0%, yeast at 0.1 to 0.5% for cold ferments or 0.5 to 1.0% for same-day doughs, oil from 0% for Neapolitan to 6% for focaccia, sugar or malt around 1% for browning on New York pies, plus a hand-loss buffer so the recipe accounts for sticking and trimming. Pick the yeast type you actually have in your kitchen and the recipe outputs that weight directly: instant dry, active dry (multiply instant by 1.25), or fresh cake yeast (multiply by 3); the other two equivalents are always shown so you can substitute without redoing the math. The output panel reports the total dough weight, per-ball weight, flour, water (grams and milliliters), salt with an approximate teaspoon equivalent, the chosen yeast in grams, oil with a rough tablespoon equivalent, and sugar where it applies. A style cheat sheet at the bottom summarizes the baker percentages and typical ball weights for every preset so you can plan around any tradition at a glance. The Copy recipe button generates a clean recipe block you can paste into a recipe app, a pizzeria prep sheet, a Google Doc, or a printed note. Useful for planning a home pizza night, scaling a pizzeria recipe up or down for staff meal or service, dialing in a new flour, testing a new hydration level, prepping focaccia for a dinner party, or just answering 'how much flour and water do I need for two 12 inch pizzas at 65% hydration?' without breaking out a spreadsheet. Every calculation runs in your browser using the standard baker percentage formula (flour is always 100%; every other ingredient is a percent of the flour weight; total dough = flour x (1 + sum of percentages)). Nothing is uploaded.

Free to use. Works in your browser. No signup, no login.