Baker's Percentage & Pizza Dough Calculator
Build bread or pizza dough by baker's percentages: flour, water (hydration), salt and yeast in grams for any number of dough balls.
How to use
- 1Enter how many dough balls and the weight of each (pizza) — or the total dough weight.
- 2Set hydration, salt and yeast percentages.
How it's calculated
Every ingredient is a percentage of the flour weight. Flour = total dough ÷ (1 + hydration + salt + yeast + oil). Neapolitan pizza: 60–65% hydration, 2.5–3% salt, 0.1–0.3% fresh yeast.
Frequently asked questions
What is dough hydration?
Water as a percentage of flour weight. 60% is easy to handle; 70–80% gives an open, airy crumb but is stickier.
How much dough per pizza?
About 250–280 g for a 12-inch (30 cm) Neapolitan pizza; 180–200 g for a thinner 10-inch.
Instant or fresh yeast?
Use about one-third as much instant yeast as fresh yeast (active dry ≈ 40%). Long cold ferments need very little.