Pizza Dough Calculator

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.

Flour Needed
— g flour
For all dough balls
THE MATH
flour = total dough ÷ (1 + hydration% + salt% + yeast%)
Total dough = balls × ball weight. Water, salt and yeast are percentages of flour.
Neapolitan-style dough sits around 60–65% hydration; yeast is fixed near 0.3%.
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The calculators and tools on Formula Factory are provided for general guidance and informational purposes only. Results are estimates based on standard formulas and the values you enter — they do not constitute professional engineering, electrical, or architectural advice. Always verify calculations with a qualified professional before making decisions for any safety-critical, code-compliance, or commercial application. Formula Factory makes no representations or warranties as to the accuracy or completeness of any result, and accepts no liability for errors, omissions, or any outcomes arising from reliance on this information.