Pizza dough calculator
See at a glance how much flour, water, salt and yeast you need — based on baker’s percentages, just like the pros.
A free tool from VerenigdeHoop. No account, no subscription, no ads.
Planning a whole pizza party? Use the pizza-party shopping list.
Your dough
Yeast
Pre-ferment (opt.)
Recipe
Pre-ferment
| Flour | 0 g |
|---|---|
| Water | 0 g |
| Yeast | 0 g |
Main dough
| Flour | 0 g |
|---|---|
| Water | 0 g |
| Salt | 0 g |
| Yeast | 0 g |
| Olive oil | 0 g |
| Sugar | 0 g |
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Support VerenigdeHoopThe calculator uses baker’s percentages: every ingredient is expressed as a percentage of the flour weight. Hydration is the amount of water (65% = 650 g water per 1000 g flour).
We work back from the desired total dough weight (number of balls × weight per ball) to the exact amount of flour, and calculate the rest proportionally. Fresh yeast? Reckon about 2× as much as instant yeast.
Yeast by time & temperature: the longer and warmer the dough proofs, the less yeast you need. We estimate the amount from your proofing time and temperature — yeast activity roughly doubles every 8 °C. A rise in the fridge (≈ 4 °C) counts much more slowly. Treat it as a guideline: flour, kitchen and taste all vary.
Pre-ferment (poolish or biga): you let part of the flour rise beforehand with water and a little yeast. Poolish is liquid (100% hydration), biga is stiffer (≈ 50%). Salt, oil and sugar always go in the main dough. Share a recipe with the Share recipe button — all settings sit in the link.
