{"success":true,"version":"v1","request":{"tool":"get_calculator_schema","calculator_id":"pizza-dough"},"result":{"entity_type":"calculator","id":"pizza-dough","calculator_id":"pizza-dough","canonical_url":"https://tttkmbb.com/food/pizza-dough","name":"Pizza Dough Calculator","title":"Pizza Dough Calculator – Flour, Water, Salt, Yeast and Oil by Baker's Percentages and Ball Weight","category":"food","category_name":"Food & Cooking","tool_name":"calculate_pizza_dough","featured_mcp_tool":false,"description":"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).","use_when":"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.","inputs":[{"name":"number_of_pizzas","label":"Number of dough balls","type":"integer","required":true,"min":1,"max":1000,"description":"How many dough balls (pizzas) to make.","example":4},{"name":"ball_weight_g","label":"Dough ball weight","type":"number","unit":"g","required":false,"default":250,"min":50,"max":2000,"description":"Weight of one dough ball; 200–280 g gives a 22–35 cm Neapolitan pizza, 300–350 g a 12-inch New York style.","example":250},{"name":"hydration_percent","label":"Hydration","type":"number","unit":"%","required":false,"default":62,"min":40,"max":100,"description":"Water as a percentage of flour weight (Neapolitan 55–62 %, home-oven doughs 60–70 %).","example":62},{"name":"salt_percent","label":"Salt","type":"number","unit":"%","required":false,"default":2,"min":0,"max":5,"description":"Salt as a percentage of flour weight (typically 2–3 %).","example":2},{"name":"yeast_percent","label":"Yeast (instant dry)","type":"number","unit":"%","required":false,"default":0.3,"min":0,"max":5,"description":"Instant dry yeast as a percentage of flour; use about 3× for fresh yeast, and less for long cold fermentation.","example":0.3},{"name":"oil_percent","label":"Oil","type":"number","unit":"%","required":false,"default":0,"min":0,"max":15,"description":"Olive oil as a percentage of flour (0 for Neapolitan, 2–4 % for New York style).","example":0}],"outputs":[{"name":"flour_g","label":"Flour","type":"number","unit":"g","decimals":1,"description":"Flour weight (100 %)."},{"name":"water_g","label":"Water","type":"number","unit":"g","decimals":1,"description":"Water weight (= ml)."},{"name":"salt_g","label":"Salt","type":"number","unit":"g","decimals":1,"description":"Salt weight."},{"name":"yeast_g","label":"Yeast","type":"number","unit":"g","decimals":2,"description":"Instant dry yeast weight."},{"name":"oil_g","label":"Oil","type":"number","unit":"g","decimals":1,"description":"Oil weight."},{"name":"total_dough_g","label":"Total dough","type":"number","unit":"g","decimals":0,"description":"number_of_pizzas × ball_weight_g."}],"input_schema":{"type":"object","properties":{"number_of_pizzas":{"description":"How many dough balls (pizzas) to make.","type":"integer","minimum":1,"maximum":1000,"examples":[4]},"ball_weight_g":{"description":"Weight of one dough ball; 200–280 g gives a 22–35 cm Neapolitan pizza, 300–350 g a 12-inch New York style. Unit: g.","type":"number","minimum":50,"maximum":2000,"default":250,"examples":[250],"x-unit":"g"},"hydration_percent":{"description":"Water as a percentage of flour weight (Neapolitan 55–62 %, home-oven doughs 60–70 %). Unit: %.","type":"number","minimum":40,"maximum":100,"default":62,"examples":[62],"x-unit":"%"},"salt_percent":{"description":"Salt as a percentage of flour weight (typically 2–3 %). Unit: %.","type":"number","minimum":0,"maximum":5,"default":2,"examples":[2],"x-unit":"%"},"yeast_percent":{"description":"Instant dry yeast as a percentage of flour; use about 3× for fresh yeast, and less for long cold fermentation. Unit: %.","type":"number","minimum":0,"maximum":5,"default":0.3,"examples":[0.3],"x-unit":"%"},"oil_percent":{"description":"Olive oil as a percentage of flour (0 for Neapolitan, 2–4 % for New York style). Unit: %.","type":"number","minimum":0,"maximum":15,"default":0,"examples":[0],"x-unit":"%"}},"additionalProperties":false,"required":["number_of_pizzas"]},"output_schema":{"type":"object","properties":{"flour_g":{"description":"Flour weight (100 %). Unit: g.","type":"number","x-unit":"g"},"water_g":{"description":"Water weight (= ml). Unit: g.","type":"number","x-unit":"g"},"salt_g":{"description":"Salt weight. Unit: g.","type":"number","x-unit":"g"},"yeast_g":{"description":"Instant dry yeast weight. Unit: g.","type":"number","x-unit":"g"},"oil_g":{"description":"Oil weight. Unit: g.","type":"number","x-unit":"g"},"total_dough_g":{"description":"number_of_pizzas × ball_weight_g. Unit: g.","type":"number","x-unit":"g"}}},"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","method":"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.","sources":[{"name":"Associazione Verace Pizza Napoletana – International Regulations (dough recipe and ball weight)","url":"https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana","type":"standard","retrieved_at":"2026-09-24"},{"name":"King Arthur Baking – Baker's percentage","url":"https://www.kingarthurbaking.com/pro/reference/bakers-percentage","type":"reference","retrieved_at":"2026-09-24"}],"freshness":{"type":"static","max_age_seconds":null,"note":"Deterministic formula with fixed constants; results never go stale. Inputs supplied by the caller determine the output."},"examples":[{"name":"4 × 250 g, 62 % hydration, 2 % salt, 0.3 % yeast","inputs":{"number_of_pizzas":4,"ball_weight_g":250,"hydration_percent":62,"salt_percent":2,"yeast_percent":0.3,"oil_percent":0},"expected":{"total_dough_g":1000,"flour_g":608.6,"water_g":377.4,"salt_g":12.2,"yeast_g":1.83,"oil_g":0},"url":"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"},{"name":"2 × 280 g, 65 % / 2.5 % / 0.5 % / 2 % oil","inputs":{"number_of_pizzas":2,"ball_weight_g":280,"hydration_percent":65,"salt_percent":2.5,"yeast_percent":0.5,"oil_percent":2},"expected":{"flour_g":329.4,"water_g":214.1,"salt_g":8.2,"yeast_g":1.65,"oil_g":6.6},"url":"https://tttkmbb.com/api/v1/calculate/pizza-dough?number_of_pizzas=2&ball_weight_g=280&hydration_percent=65&salt_percent=2.5&yeast_percent=0.5&oil_percent=2"}],"faq":[{"q":"How much fresh or active dry yeast instead of instant?","a":"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."},{"q":"Why does the sum of the ingredients equal the ball weight exactly?","a":"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."}],"tags":["pizza dough calculator","pizza dough hydration","neapolitan pizza dough","dough ball weight","bakers percentage pizza"],"related":[{"calculator_id":"bakers-percentage","reason":"General baker's percentage conversions for any dough."},{"calculator_id":"recipe-scaler","reason":"Scale a dough recipe by servings."}],"links":{"html":"https://tttkmbb.com/food/pizza-dough","markdown":"https://tttkmbb.com/food/pizza-dough.md","json":"https://tttkmbb.com/food/pizza-dough.json","api":"https://tttkmbb.com/api/v1/calculate/pizza-dough","schema":"https://tttkmbb.com/api/v1/calculators/pizza-dough","openapi":"https://tttkmbb.com/openapi.json","mcp":"https://tttkmbb.com/mcp"},"version":"v1","updated_at":"2026-09-24"},"timestamp":"2026-09-23T23:34:15Z"}