Scale a pizza dough recipe to any number of dough balls using bakers percentages for hydration and salt.
Usage Tip
A 250 g ball suits a 10–12 inch pizza; use 280–300 g for larger pies.
Pizza dough is scaled with baker percentages, where the flour is 100 percent and every other ingredient is a percentage of the flour. Enter the number of dough balls and the weight of each to get the total dough, and the calculator works back to the flour, water, and salt. A ball of about 250 grams makes a pizza of roughly 12 inches, though styles differ.
Higher hydration gives a lighter, airier crust but a stickier dough, and a cold rise in the refrigerator for one to three days improves the flavor. Salt is usually around two to three percent of the flour. Weigh the ingredients on a scale for the most consistent results, and let the dough come to room temperature before stretching it.