Cooking & Kitchen

Pizza Dough Calculator

Based on a classic dough ratio — 65% water, 2% salt and a pinch of yeast relative to the flour — this gives the ingredient weights for your dough balls.

The result lists the grams of flour, water, salt and yeast needed for the number of pizzas and dough ball weight entered.

Formula

Flour = total dough / 1.675, then water = 65% of flour, salt = 2% of flour, yeast = 0.5% of flour.

How it works

Bakers describe dough by percentages of the flour weight. That system scales cleanly: once you know the flour, every other ingredient follows.

Let the dough rest and rise until roughly doubled before shaping. A longer, cooler rise gives more flavour than a fast warm one.

Worked example

For example, for 2 pizzas with a 250 g dough ball each, the total dough is 500 g, giving flour 299 g, water 194 g, salt 6.0 g and yeast 1.5 g.

FAQs

What does 65% hydration mean?
It means the water weighs 65% as much as the flour. Higher hydration makes a softer, more open crumb but a stickier dough.

Can I use less yeast?
Yes. Less yeast with a longer rise often tastes better — just give the dough more time.

Does the salt percentage matter much?
Yes. Around 2% seasons the dough and strengthens it. Much less tastes flat; much more slows the yeast.

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