4 pizzas, 250 g balls, 65% water, 2.5% salt, 0.5% yeast
595 g flour, 387 g water, 14.9 g salt and 3.0 g instant yeast.
Pizza dough calculator
—
Baker's percentages: water, salt and yeast are a share of the flour weight. The yeast figure is for instant dry yeast; use 1.25 times as much active dry yeast or 3 times as much fresh yeast.
g
About 250 g makes a 10 to 12 inch Neapolitan pizza.
%
%
%
Flour
595 g
For 4 dough balls of 250 g (1,000 g of dough): 387 g water, 14.9 g salt and 3.0 g instant yeast.
- Water
- 387 g
- Salt
- 14.9 g
- Instant yeast
- 3.0 g
- Total dough
- 1,000 g
Per dough ball
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 148.8 |
| Water | 65% | 96.7 |
| Salt | 2.5% | 3.7 |
| Instant yeast | 0.5% | 0.74 |
Pizza dough by weight
Pizza makers write recipes in baker's percentages. Flour is always 100%, and every other ingredient is a percentage of the flour's weight. That makes any recipe easy to scale and easy to compare.
For 4 pizzas of 250 g each you need 1,000 g of dough. With 65% water, 2.5% salt and 0.5% instant yeast, the total is 168% of the flour, so the flour is 1,000 ÷ 1.68 = 595 g. Then water is 387 g, salt 14.9 g and yeast 3.0 g.
Hydration is the setting that changes the dough most. At 60% the dough is firm and easy to stretch. At 70% it is soft and sticky, but bakes into a lighter crust with bigger bubbles. Home ovens that cannot get very hot often do well with a little more water.
Yeast is the one to adjust for time. The same dough can rise in 2 hours at room temperature with more yeast, or over 24 to 72 hours in the fridge with much less. The slow rise develops more flavour.
Sources
What this calculator does not account for
- Yeast amount depends on rise time and room temperature.
- Flour type changes how much water it takes.
How this is calculated
Formula: Baker's percentages
flour =total dough ÷ (1 + water% + salt% + yeast%)What the symbols mean
- total doughNumber of pizzas × dough ball weight.
- water%Hydration: water as a share of flour weight, 60% to 70% for most pizza.
Good to know
- Water, salt and yeast = flour × their percentage.
Read the full methodologyFound an error? Contact us
Worked examples
Each example is worked out by the same code as the calculator above.
Embed this calculator
The frame shows the tool only.
<iframe src="/embed/pizza-dough-calculator" title="Pizza dough" width="100%" height="720" style="border:0;max-width:42rem" loading="lazy"></iframe>Questions
How much dough for one pizza?
About 250 g for a 10 to 12 inch Neapolitan pizza and 280 to 320 g for a 14 inch New York pizza.
What hydration is best for pizza dough?
60% to 65% is easy to handle. 70% or more gives a lighter, airier crust but a stickier dough.
How much yeast for pizza dough?
About 0.2% to 1% of the flour weight in instant yeast. Less yeast with a long, cold rise gives more flavour.
How much salt in pizza dough?
About 2.5% to 3% of the flour weight.
Can I use active dry yeast instead of instant?
Yes. Use about 1.25 times as much and dissolve it in some of the water first.