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Pizza dough calculator

Pizza dough is specified by ball weight and hydration. Everything else follows from baker’s percentages.

%
%
%
Flour
607g
≈ Rounded Pizza dough
Water
376
Salt
15.2
Fresh yeast
1.82
Or instant dry yeast
0.61
Total dough
1000
Approximate stretched diameter
22.5 cm
Show the working
  1. Number of pizzas = 4
  2. Dough ball weight = 250
  3. Hydration = 62
  4. Salt = 2.5
  5. Fresh yeast = 0.3
  6. Total dough = 4 * 250 = 1000
  7. parts = 100 + 62 + 2.5 + 0.3 = 164.8
  8. Flour = 1000 * 100 / 164.8 = 606.796
  9. Water = 606.796 * 62 / 100 = 376.214
  10. Salt = 606.796 * 2.5 / 100 = 15.1699
  11. Fresh yeast = 606.796 * 0.3 / 100 = 1.820 39
  12. Or instant dry yeast = 1.820 39 / 3 = 0.606 796
  13. Approximate stretched diameter = 2 * sqrt(250 / (pi * 0.63)) = 22.4779

Values are shown to six significant figures here; the arithmetic itself runs on exact fractions and is only rounded where a number is printed.

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    The formula

    • total dough = pizzas x ball weight
    • flour = total dough x 100 / (100 + hydration + salt + yeast)
    • instant dry yeast is about one third the weight of fresh

    A Neapolitan ball is 250 to 280 g at 60 to 65% hydration. New York style runs larger and slightly wetter, with oil and sugar added.

    The stretched diameter assumes about 0.63 g of dough per square centimetre, which is a thin base.

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