buncha/utility/pizza-dough

Pizza Dough Calculator

Pick a style, set how many pizzas and how big each ball — get the exact gram weights using the bakers'-percentage method every pizzaiolo uses. Override any percentage if you want a wetter dough or a longer cold-ferment.

Neapolitan dough

1000 g

4 pizzas × 250 g balls · 60% hydration

Pick a style

Pizzas

Ball weight

Yeast type

Fresh yeast uses ~3× the weight of instant for the same lift.

Ingredients · grams

Neapolitan — 4 × 250 g

Flour100%613.5 g

Water60%368.1 g

Salt2.8%17.2 g

Yeast (instant)0.2%1.23 g

Total dough1000 g

Bakers' percentages: every ingredient is a fraction of the flour weight, so the recipe scales linearly with the total dough you need. Yeast amounts assume a 1–2 hour rise at room temperature; for a cold ferment overnight use roughly a third of the instant yeast given.

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About Pizza Dough Calculator

Bakers’-percentage dough calculator for home pizza nights. Pick a style (Neapolitan / NY / Detroit / Roman / Sicilian), set how many pizzas and how big each ball, get the exact gram weight of flour, water, salt, yeast, oil and sugar. Override any percentage; switch between instant and fresh yeast.

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