Pizza Dough Calculator
Get flour, water, salt, yeast, and oil in grams for any number of pizzas using baker's percentages.
Flour you'll need
613 g
For 4 balls at 250 g each (1,000 g of dough total). Neapolitan runs about 60% hydration.
Flour
613 g
Water
368 g
Salt
17.2 g
Instant yeast
1.23 g
Total dough
1,000 g
How it works
Good pizza dough is built on ratios, not fixed cups. Bakers set flour at 100% and describe everything else as a percentage of the flour weight — 60% water, 2% salt, and so on. That way a recipe scales cleanly from one pizza to twenty.
You tell the calculator how many balls you want and how heavy each should be, then pick a style. It works backward from the ball weight: it divides by one plus the sum of the percentages to find the flour, then multiplies the flour by each percentage to give you water, salt, yeast, and oil.
Different styles want different dough. Neapolitan is soft and wet with no oil and a hot, fast bake. New York is a touch drier with a little oil for chew. Pan and Sicilian doughs are the wettest and richest. Switching styles resets the suggested ball weight, but you can override it any time.
Frequently asked questions
How much does one pizza dough ball weigh?
It depends on the pie. A 10-12 inch Neapolitan is usually 230-260 g, a New York slice pie runs 280-320 g, and a thick pan pizza can be 350 g or more. The calculator defaults to a sensible weight per style and lets you change it.
What is hydration in pizza dough?
Hydration is the water weight as a percentage of the flour weight. 60% means 600 g of water for every 1000 g of flour. Higher hydration gives an airier, blistered crust but stickier dough that's harder to shape.
Should I use instant or active dry yeast?
The yeast figures here are for instant yeast, which you can mix straight into the flour. If you only have active dry, use about a third more and dissolve it in some of the water first.