Pizza Dough Calculator

How to calculate Pizza dough calculator?

Use the total dough weight and baker's percentages to divide the dough into flour, water, salt, and yeast based on your chosen hydration and percent values.

Key formula: flour = total_dough_weight / (1 + hydration/100 + salt/100 + yeast/100); water = flour × (hydration/100); salt = flour × (salt/100); yeast = flour × (yeast/100)

Using the Pizza dough calculator calculator: an example

Example values: 4 dough balls × 250 g each = 1000 g total; hydration 65%, salt 2%, yeast 0.5%.

Step-by-step calculation:

• Calculate total dough weight: 4 × 250 g = 1000 g.
• Compute flour: flour = 1000 / (1 + 0.65 + 0.02 + 0.005) ≈ 1000 / 1.695 ≈ 590.6 g (round to 591 g).
• Calculate water: water = 591 × 0.65 ≈ 384 g. Calculate salt and yeast: salt ≈ 591 × 0.02 ≈ 11.8 g; yeast ≈ 591 × 0.005 ≈ 3.0 g.

Frequently Asked Questions

How do baker's percentages work?

Baker's percentages express each ingredient as a percentage of the flour weight, where flour is 100%; other ingredients scale relative to that.

Do I need to adjust for preferments or starters?

Yes: subtract the flour and water already in the preferment from the total flour and water before calculating final ingredient weights.

How can I scale the recipe for different numbers of dough balls?

Change the number of dough balls or weight per ball and recalculate; the percentages remain the same so ingredient weights scale proportionally.