Larry’s pizza workbench
Pizza Dough Calculator
Last updated
Quick answer
Pizza dough hydration is water weight divided by flour weight, multiplied by 100. For a target dough weight, divide it by 1 plus the sum of water, salt, instant dry yeast and oil percentages divided by 100. This calculator reports grams; percentages are editable assumptions, not a fermentation schedule or a tested recipe.
Choose how many dough balls you need and their weight. Water, salt, yeast and oil are percentages of flour weight. The example starts at 65% hydration; choose proportions that suit your full dough recipe.
560 g dough
2 balls × 280 g · 65% hydration
- Flour
- 333.93 g
- Water
- 217.05 g
- Salt
- 8.35 g
- Instant dry yeast
- 0.67 g
- Oil
- 0.00 g
Cite: Pizza Dough Calculator — Uncle Larry Adventures, https://unclelarryadventures.com/tools/pizza-dough-calculator
How it works & assumptions
Flour = total dough weight ÷ [1 + (hydration + salt + yeast + oil) ÷ 100]. Each other ingredient is flour × its percentage ÷ 100. Dusting flour, toppings and handling loss are not included.
Allowed inputs: 1–24 balls, 100–1,000 g per ball, 45–85% hydration, 0–4% salt, 0–2% instant dry yeast and 0–10% oil. Values outside these bounds are limited to the nearest bound; blank or invalid values use the starting example. These limits are tool boundaries, not recipe recommendations.
Zero yeast is permitted for weight math, not a claim that dough will rise. A yeast percentage does not predict fermentation time. Use a complete New York-style dough recipe or Neapolitan-style dough recipe for mixing, proofing and baking.
Common questions
What does 65% hydration mean?
It means 65 grams of water for every 100 grams of flour. Salt, yeast and oil percentages also use flour weight as the base, not total dough weight.
What hydration is best for pizza?
There is no universal best. Flour, oven, style and handling matter. The editable 65% starting value is a calculation example, not a measured optimum or a guarantee that your flour will handle it.
Which yeast does this calculator use?
Instant dry yeast. Do not use the displayed grams unchanged for fresh or active dry yeast; follow a suitable recipe and the yeast manufacturer’s guidance.
Does it calculate fermentation time?
No. Yeast percentage alone cannot determine proofing time: dough temperature, room or fridge temperature and flour matter. Follow a full dough recipe; this is a weight calculator.
Does the dough weight include toppings?
No. It includes only flour, water, salt, instant dry yeast and optional oil. Extra dusting flour, handling loss, sauce and toppings are excluded. Displayed ingredients are rounded to two decimal places.