# 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).

- Calculator id: `pizza-dough` · Category: Food & Cooking (`food`) · Tool name: `calculate_pizza_dough`
- Canonical page: https://tttkmbb.com/food/pizza-dough · This document: https://tttkmbb.com/food/pizza-dough.md · JSON definition: https://tttkmbb.com/food/pizza-dough.json

## Purpose

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.

## Input

| Parameter | Type | Unit | Required | Description |
| --- | --- | --- | --- | --- |
| `number_of_pizzas` | integer |  | required | How many dough balls (pizzas) to make. (min 1, max 1000) |
| `ball_weight_g` | number | g | optional, 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. (min 50, max 2000) |
| `hydration_percent` | number | % | optional, default 62 | Water as a percentage of flour weight (Neapolitan 55–62 %, home-oven doughs 60–70 %). (min 40, max 100) |
| `salt_percent` | number | % | optional, default 2 | Salt as a percentage of flour weight (typically 2–3 %). (min 0, max 5) |
| `yeast_percent` | number | % | optional, default 0.3 | Instant dry yeast as a percentage of flour; use about 3× for fresh yeast, and less for long cold fermentation. (min 0, max 5) |
| `oil_percent` | number | % | optional, default 0 | Olive oil as a percentage of flour (0 for Neapolitan, 2–4 % for New York style). (min 0, max 15) |

## Output

| Field | 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. |

## 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.

## Data Sources

- Associazione Verace Pizza Napoletana – International Regulations (dough recipe and ball weight) — https://www.pizzanapoletana.org/en/ricetta_pizza_napoletana (standard, retrieved 2026-09-23)
- King Arthur Baking – Baker's percentage — https://www.kingarthurbaking.com/pro/reference/bakers-percentage (reference, retrieved 2026-09-23)

Data freshness: `static`. Deterministic formula with fixed constants; results never go stale. Inputs supplied by the caller determine the output.

## API

- `GET https://tttkmbb.com/api/v1/calculate/pizza-dough?number_of_pizzas=…`
- `POST https://tttkmbb.com/api/v1/calculate/pizza-dough` with JSON body `{"inputs": {…}}`
- Response: unified envelope (`success`, `request`, `result.values`, `result.units`, `sources`, `freshness`, `timestamp`, `next_actions`, `links`); see https://tttkmbb.com/docs/response-format.md
- Schema: https://tttkmbb.com/api/v1/calculators/pizza-dough · OpenAPI operationId `calculate_pizza_dough` in https://tttkmbb.com/openapi.json
- Authentication: none. Rate limit: fair use, see https://tttkmbb.com/docs/rate-limits.md.

## MCP

- Server: `https://tttkmbb.com/mcp` (Streamable HTTP, JSON-RPC 2.0, no auth)
- Tool:  `run_calculator` with `{"calculator_id": "pizza-dough", "inputs": {…}}`

## Example

- 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}` → `{"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: inputs `{"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
```

## Limitations

You are starting from a known flour weight or need custom ingredients (use bakers-percentage), or you need bread with preferments or several flours. 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. All values are computed from the formula above; no measurement or live data is involved.

## 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

- [Baker's Percentage Calculator](https://tttkmbb.com/food/bakers-percentage.md) — General baker's percentage conversions for any dough.
- [Recipe Scaler](https://tttkmbb.com/food/recipe-scaler.md) — Scale a dough recipe by servings.