Cooking & Food · Free tool
Pizza Dough Calculator
Scale pizza dough recipe by baker’s percentages. Hydration, salt, yeast, oil all adjustable.
Updated April 2026
| Ingredient | Baker’s % | Grams |
|---|---|---|
| Flour | 100% | 589 g |
| Water | 65% | 383 g |
| Salt | 2.5% | 15 g |
| Yeast | 0.3% | 1.77 g |
| Oil | 2% | 12 g |
| Total dough | — | 1000 g |
Same-day: 1% dry yeast, bulk 4–6 hr at room temp, ball 1 hr before stretch.
Cold ferment: 0.2–0.3% dry yeast, 24–72 hr in fridge — deeper flavor, better blister.
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What it does
Neapolitan, NY, or Detroit — scale dough by the number of pizzas. 65% hydration, 2% salt, 0.3% yeast. Adjust to taste.
Runs entirely in your browser — no upload, no account, no watermark. For more tools in this category see the full tools index.
Embed this tool on your siteShow snippetHide
Paste this snippet into any page. Loads on-demand (lazy), no tracking scripts, and sized to most dashboards. Replace the height to fit your layout.
<iframe src="https://freetoolarena.com/embed/pizza-dough-calculator" width="100%" height="720" frameborder="0" loading="lazy" title="Pizza Dough Calculator" style="border:1px solid #e2e8f0;border-radius:12px;max-width:720px;"></iframe>How to use it
- Pick pizza count and size.
- Set hydration and extras.
- Read ingredient grams.
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