Pizza Dough Calculator
Enter how many dough balls you want, how heavy each should be, and your hydration — this works out the exact flour, water, salt, and yeast in grams using bakers’ percentages. Defaults are set for a classic Neapolitan (250 g balls, 62% hydration).
- Flour606 g
- Water62% hydration376 g
- Salt2.8%17.0 g
- Instant dry yeast0.2% — adjust for time/temp1.21 g
How it works (bakers’ percentage)
Professional bakers size every recipe against the flour, which is always 100%. Water, salt, and yeast are each expressed as a percentage of the flour weight — so “62% hydration” means 62 g of water for every 100 g of flour. It scales to any batch: pick your total dough weight (balls × ball weight), and the flour is simply that total divided by (1 + hydration% + salt% + yeast%). This is the standard formulation method used across professional baking; it’s the same math whether you make two pizzas or two hundred.
Sensible starting ranges
- Ball weight: ~230–280 g for a 10–12″ Neapolitan; heavier for New-York style.
- Hydration: 58–65% for most home ovens and gas ovens; push higher only if you can handle wetter dough and have the heat.
- Salt: 2.5–3% of flour is the usual band.
- Yeast: this one we can’t give you a single exact number for, and anyone who claims to is guessing — it depends entirely on your fermentation time and temperature. The ~0.2% instant-dry-yeast default suits a same-day room-temperature rise; drop it well below 0.1% for a long cold ferment in the fridge. Treat it as a starting point and adjust to your schedule.
Baking it off
Hydration and ball weight matter most once the oven is screaming hot. If you’re dialing in a gas oven, our Gozney Roccbox vs Ooni Koda 16 comparison breaks down how stone thickness and recovery time change what dough works best, and the full Ooni Koda 16 review covers the real launch temperatures to target.