Divide a batch of dough into equal portions and see the weight of each piece.
Usage Tip
Pre-weigh and tag each portion if shaping takes a while.
How dough portioning works
Consistent baking starts with consistent dough pieces. Pick a typical weight for what you are making, multiply by the number of pieces, and add a little for shaping waste – that is your total dough. The planner above does this for pizza, rolls, buns, bagels, pretzels and cookies, or any custom weight.
total dough = piece weight × number of pieces × (1 + waste %)
per piece = total dough ÷ number of pieces
Dough weight by product type
| Product | Typical dough ball |
|---|---|
| Dinner roll | 40–60 g |
| Hamburger bun | 90–120 g |
| Hot dog bun | 75–95 g |
| Bagel | 100–130 g |
| Soft pretzel | 100–130 g |
| Cookie | 30–45 g |
| Pizza 12″ | 250–300 g |
| Pizza 14″ | 350–400 g |
| Pizza 16″ | 500–600 g |
Pizza dough ball size guide
Pizza dough weight is the difference between a cracker-thin base and a thick, bready one. These are typical weights for a standard-crust round:
| Pizza size | Dough weight |
|---|---|
| 10″ | 200–250 g |
| 12″ | 250–300 g |
| 14″ | 350–400 g |
| 16″ | 500–600 g |
| 18″ | 650–800 g |
Bread roll dough weight guide
Dinner rolls are usually 40–60 g each for a soft, two-bite roll; larger sandwich or sub rolls run 80–120 g. Slider buns sit around 35–45 g.
Bagel dough weight guide
A standard bagel is about 100–130 g of dough; a mini bagel around 60–70 g and a large deli-style bagel up to 140 g. Bagels are a low-hydration, dense dough, so they feel heavier than a roll of the same weight.
Cookie dough portion guide
Most drop cookies use 30–45 g of dough (about 2 tablespoons) for a 3-inch cookie; bakery-style cookies can be 60–90 g. A cookie scoop makes portioning fast and even.
Bun sizing chart
| Bun | Dough weight |
|---|---|
| Slider bun | 35–45 g |
| Hot dog bun | 75–95 g |
| Hamburger bun | 90–120 g |
| Brioche burger bun | 100–130 g |
Baker’s percentage and this calculator
This tool works from finished dough weight, not flour and water, so it does not need a hydration figure. If you want to build a recipe from baker’s percentages – or check a dough’s hydration – use the Baker’s Percentage calculator, then bring the total dough weight here to portion it.
Dough scaling examples
- Four 14″ pizzas: 4 × 375 g = 1,500 g of dough (add ~5% for shaping ≈ 1,575 g).
- A dozen dinner rolls: 12 × 50 g = 600 g of dough.
- Eight bagels: 8 × 115 g = 920 g of dough.
Proofing considerations
Portion and shape before the final proof so each piece rises evenly. Weigh as you go – eyeballing leads to some pieces over-proofing while others lag. Cover shaped pieces to stop them drying out.
Dough handling tips
- Weigh each piece on a scale rather than guessing.
- Pre-weigh and tag portions if shaping takes a while.
- Add about 3–5% extra dough for trimming and shaping loss.
- Round piece weights to a tidy number (e.g. the nearest 5 g) for speed.
- Keep unshaped dough covered to prevent a skin forming.
Printable dough portion chart
| Product | Per piece | 12 pieces |
|---|---|---|
| Dinner roll | 50 g | 600 g |
| Hamburger bun | 105 g | 1,260 g |
| Bagel | 115 g | 1,380 g |
| Pizza 12″ | 275 g | 3,300 g |
| Cookie | 40 g | 480 g |