Quick calculator
Pizza Dough Calculator
Calculate the exact flour, water, salt and yeast you need for your pizza dough. Choose the number of pizzas, dough ball weight, hydration and fermentation plan, and DoughTools calculates the recipe for you.
Guidance depth
Choose how many pizzas you want to make. DoughTools uses a reliable recommended recipe.
Batch
Adjust the recipe
4 pizzas · 260 g each
Quick Calculator does not create or prepopulate a Pizza Plan.
Pizza dough calculator
How the pizza dough calculator works
DoughTools calculates flour, water, salt and yeast from your pizza count, dough ball weight, hydration, salt level, yeast type and fermentation plan. Use it when you need exact dough amounts without starting a full Pizza Plan.
Inputs
Choose pizzas, dough-ball weight, hydration, salt, yeast and fermentation time.
Results
Get total dough plus flour, water, salt and yeast in grams.
Next step
Learn the dough process or turn the evening into a full pizza plan.
Pizza dough ingredients
- Flour
- Flour is the base amount. The other ingredients are calculated from it using baker's percentages.
- Water and hydration
- Hydration describes how much water the dough contains. For example, 65% hydration means 65 g of water for every 100 g of flour.
- Salt
- Salt is calculated as a percentage of flour so the seasoning scales with the dough size.
- Yeast
- Yeast changes with fermentation time, temperature and whether the dough ferments at room temperature or in the refrigerator.
Why fermentation time changes the yeast amount
Shorter fermentation generally needs more yeast. Longer fermentation generally needs less yeast. Temperature also matters because warmer dough ferments faster and colder dough ferments more slowly.
Room-temperature and cold fermentation are different processes, so the calculator treats them separately instead of using one simple time rule for both.
Common pizza dough questions
What hydration should I use for pizza dough?
A moderate hydration is easiest to handle. Higher hydration can feel softer and stickier, especially for beginners.
How much yeast should I use for pizza dough?
The amount depends on flour quantity, yeast type, fermentation time and temperature. Use the calculator result instead of a fixed spoon measure.
How much dough do I need per pizza?
Many round pizzas use roughly 240-280 g per dough ball, but pan pizzas and larger pizzas need more.
Does fermentation time affect yeast?
Yes. Time and temperature both affect how active the yeast is before baking.