Pizza dough calculator
Set the number of dough balls and their individual weight, then enter your recipe’s hydration, salt and yeast percentages. Choose the yeast type you actually plan to weigh.
Enter your values, then calculate.
Method and limitations
Total dough weight M = number of balls × weight per ball. Flour = M / (1 + hydration / 100 + salt / 100 + yeast / 100). Each other ingredient equals flour × its percentage / 100. The dough contains only these four ingredients. The fresh/dry selection labels the yeast to weigh: no conversion factor or fermentation time is inferred. The calculation excludes handling losses.
Sources
- Baker’s Percentage — King Arthur Baking,