Your evening.
Your pizza dough.

THE PRINCIPLE

Flour is the starting point.

At 65% hydration, every 100 g of flour needs 65 g of water. Salt, yeast and oil are also expressed relative to flour. The calculator divides your desired total dough weight across all ingredients. These percentages describe the ratio to flour, rather than the share of the finished dough.

Choose the number and dough weight

First enter the number of pizzas and the weight of one dough ball. Four dough balls weighing 250 g each make 1,000 g of dough in total. That weight includes flour, water and every other ingredient entered. It is neither the flour weight alone nor the weight of a pizza with toppings.

An example for four pizzas

With the default settings of 65% water, 2.5% salt, 0.3% instant dry yeast and no oil, the result is about 596 g flour, 387 g water, 14.9 g salt and 1.79 g yeast. Change the pizza count to eight and the quantities double, provided the dough-ball weight and percentages stay the same.

Which values should I enter?

Use the water, salt, yeast and oil percentages from the recipe you want to make. The three hydration buttons change only the water percentage; the other values stay in place. If your recipe contains no oil, leave that field at zero. Reset returns all inputs to the starting example.

How long should the dough rise?

Follow the schedule in a suitable recipe. This calculator scales a direct dough without a preferment; the yeast quantity depends on your planned schedule and temperature. The default is therefore not a recommendation for every fermentation time. Use a precision scale for small yeast quantities and remember that the displayed amounts are rounded.

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