Pizza Dough Calculator
Works backwards from the dough balls you want to the weight of each ingredient.
Share sends a link that reopens these numbers. Copy details pastes the full breakdown as a list.
The formula
total = balls × ball weight × (1 + extra) flour = total ÷ (1 + water + salt + yeast + oil + sugar, each as a fraction of the flour)
All percentages are baker’s percentages, so each is a share of the flour. Yeast is the rough one: how much you need depends on the rising time and the temperature of your kitchen.
What to watch out for
Fresh yeast is used at about three times the weight of instant dried yeast. Home ovens are cooler than pizza ovens, and a little oil or sugar helps browning at those temperatures.
Frequently Asked Questions
How much flour for 4 pizzas?
With 260 g balls at 63% hydration, 2.8% salt, 0.3% yeast and 2% extra, about 639 g of flour.
What hydration should pizza dough be?
Often 58–65%. Above that gets airier and sticky, and it suits strong flour and some practice.