Scaling
Pizza Dough Calculator
Calculate flour, water, salt, and yeast for the pizza dough you actually want to make.
Methodology
How we calculate this
The formula treats flour as the base and expresses water, salt, and yeast as baker’s percentages.
The math
- Total dough = pizza count × dough-ball weight
- Flour = total dough ÷ (1 + hydration + 2.5% salt + 0.3% yeast)
- Water = flour × hydration percentage
Worked example
Two 280 g dough balls at 65% hydration need about 333 g flour, 217 g water, 8 g salt, and 1 g instant yeast.
Frequently asked questions
Helpful answers
How much dough do I need for two 12-inch thin-crust pizzas?
Plan roughly 230 to 280 grams of dough per pizza, depending on how thin you want the center and how large a rim you prefer.
What pizza dough hydration is easiest for beginners?
Around 60% to 65% hydration is a manageable starting range for many flours. Use less water with weaker flour and add water gradually.
Why does my same-day pizza dough tear when I stretch it?
The gluten may be underdeveloped or too tight. Give the covered dough more time to rest, avoid heavy degassing, and let cold dough warm slightly before shaping.
A practical starting point
Use the result as a planning estimate, then trust the ingredients, your thermometer, and the food in front of you. This tool is designed to make the first calculation easier—not to replace good kitchen judgment.
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<div class="topshelf-tool"> <iframe src="https://www.topshelf.recipes/tools/pizza-dough-calculator?embed=1" title="Pizza Dough Calculator" loading="lazy" style="width:100%;min-height:420px;border:0"></iframe> <p><a href="https://www.topshelf.recipes/tools/pizza-dough-calculator?utm_source=embedded_tool" target="_top" rel="nofollow">Use the Pizza Dough Calculator on TopShelf Recipes</a></p> </div>