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Pizza Dough Calculator

Computes the flour, water, salt, yeast and oil in grams for a number of pizza dough balls of a given weight from baker's percentages (hydration, salt, yeast, oil as % of flour).

When to use

You want exact gram amounts for a batch of pizza dough balls, e.g. 4 balls of 250 g at 62 % hydration.

Do not use when: You are starting from a known flour weight or need custom ingredients (use bakers-percentage), or you need bread with preferments or several flours.

Formula

total = number_of_pizzas × ball_weight_g; flour = total / (1 + (hydration + salt + yeast + oil) / 100); water = flour × hydration/100; salt = flour × salt/100; yeast = flour × yeast/100; oil = flour × oil/100

Baker's percentages express every ingredient relative to flour = 100 %. The AVPN Neapolitan regulation uses 1 L water to 1.6–1.8 kg flour (55–62 % hydration), 40–60 g salt per litre and 200–280 g balls.

Inputs

Parameter	Type	Unit	Required	Description
`number_of_pizzas`	integer		yes	How many dough balls (pizzas) to make. Range: ≥ 1, ≤ 1000
`ball_weight_g`	number	g	default 250	Weight of one dough ball; 200–280 g gives a 22–35 cm Neapolitan pizza, 300–350 g a 12-inch New York style. Range: ≥ 50, ≤ 2000
`hydration_percent`	number	%	default 62	Water as a percentage of flour weight (Neapolitan 55–62 %, home-oven doughs 60–70 %). Range: ≥ 40, ≤ 100
`salt_percent`	number	%	default 2	Salt as a percentage of flour weight (typically 2–3 %). Range: ≥ 0, ≤ 5
`yeast_percent`	number	%	default 0.3	Instant dry yeast as a percentage of flour; use about 3× for fresh yeast, and less for long cold fermentation. Range: ≥ 0, ≤ 5
`oil_percent`	number	%	default 0	Olive oil as a percentage of flour (0 for Neapolitan, 2–4 % for New York style). Range: ≥ 0, ≤ 15

Outputs

Output	Type	Unit	Description
`flour_g`	number	g	Flour weight (100 %).
`water_g`	number	g	Water weight (= ml).
`salt_g`	number	g	Salt weight.
`yeast_g`	number	g	Instant dry yeast weight.
`oil_g`	number	g	Oil weight.
`total_dough_g`	number	g	number_of_pizzas × ball_weight_g.

Example

4 × 250 g, 62 % hydration, 2 % salt, 0.3 % yeast: {"number_of_pizzas":4,"ball_weight_g":250,"hydration_percent":62,"salt_percent":2,"yeast_percent":0.3,"oil_percent":0} → {"total_dough_g":1000,"flour_g":608.6,"water_g":377.4,"salt_g":12.2,"yeast_g":1.83,"oil_g":0}

2 × 280 g, 65 % / 2.5 % / 0.5 % / 2 % oil: {"number_of_pizzas":2,"ball_weight_g":280,"hydration_percent":65,"salt_percent":2.5,"yeast_percent":0.5,"oil_percent":2} → {"flour_g":329.4,"water_g":214.1,"salt_g":8.2,"yeast_g":1.65,"oil_g":6.6}

GET https://tttkmbb.com/api/v1/calculate/pizza-dough?number_of_pizzas=4&ball_weight_g=250&hydration_percent=62&salt_percent=2&yeast_percent=0.3&oil_percent=0

Machine access

API: GET https://tttkmbb.com/api/v1/calculate/pizza-dough (query parameters) or POST with a JSON body {"inputs": {...}}
Schema: https://tttkmbb.com/api/v1/calculators/pizza-dough · Markdown: https://tttkmbb.com/food/pizza-dough.md · JSON definition: https://tttkmbb.com/food/pizza-dough.json
MCP: server https://tttkmbb.com/mcp, tool run_calculator with calculator_id="pizza-dough"
OpenAPI operationId: calculate_pizza_dough
Freshness: static. Authentication: none. Rate limit: fair use (see rate limits).

Sources

FAQ

How much fresh or active dry yeast instead of instant?

Fresh yeast ≈ 3 × instant by weight; active dry ≈ 1.25 × instant. For a 24–48 h cold ferment 0.1–0.2 % instant yeast is enough.

Why does the sum of the ingredients equal the ball weight exactly?

The flour is solved from the total so that flour + water + salt + yeast + oil equals the required dough weight; weigh an extra 1–2 % to cover losses on the bench.

Related calculators

Baker's Percentage Calculator — General baker's percentage conversions for any dough.
Recipe Scaler — Scale a dough recipe by servings.