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Pizza Dough Calculator
Calculate exact ingredients for your pizza dough using baker's percentages. Choose your style and number of pizzas.
Recipe for 4 dough balls (1000g total):
Flour (00 or bread)
590 g
Water
366 g
Salt
15 g
Olive oil
12 g
Yeast (dry)
1.2 g
Sugar (optional)
0 g
Pizza Styles Compared
| Style | Hydration | Ball Size | Oven Temp | Bake Time |
|---|---|---|---|---|
| Neapolitan | 58-65% | 200-280g | 800-900°F (430-480°C) | 60-90 sec |
| New York | 62-68% | 250-310g | 500-550°F (260-290°C) | 8-12 min |
| Pan / Detroit | 68-75% | 280-350g | 450-500°F (230-260°C) | 12-18 min |
| Roman (al taglio) | 70-80% | 250-300g | 500-575°F (260-300°C) | 8-12 min |
Understanding Baker's Percentages
In baker's math, flour is always 100%. All other ingredients are expressed as a percentage of the flour weight. For example, 65% hydration means 65g of water for every 100g of flour. This system makes it easy to scale recipes to any size.
Dough Timeline
Same day (4-8 hours): Use 1% dry yeast. Mix, knead 10 min, bulk rise 2 hours, divide, ball, proof 2-6 hours.
Cold ferment (24-72 hours): Use 0.1-0.3% dry yeast. Mix, knead, refrigerate 24-72 hours. Remove 2-3 hours before baking. Longer ferment = more flavor and better texture.