Pizza Dough Calculator Formula

Understand the math behind the pizza dough calculator. Each variable explained with a worked example.

Use the Pizza Dough Calculator

Formulas Used

Bread Flour

flour = round(flour_g)

Water

water = round(flour_g * hydration_pct / 100)

Salt

salt = round(flour_g * 0.02 * 10) / 10

Instant Yeast

yeast = round(flour_g * 0.005 * 10) / 10

Olive Oil

oil = round(flour_g * 0.03 * 10) / 10

Per Dough Ball

dough_ball_weight = round(dough_ball_g)

Variables

VariableDescriptionDefault
num_pizzasNumber of Pizzas2
pizza_size_inPizza Diameter12
hydration_pctHydration %65
dough_ball_gDerived value= pow(pizza_size_in, 2) * 0.7calculated
total_dough_gDerived value= dough_ball_g * num_pizzascalculated
flour_gDerived value= total_dough_g / (1 + hydration_pct / 100 + 0.02 + 0.005 + 0.03)calculated

How It Works

How Pizza Dough Is Calculated

Baker's Percentages

Pizza dough ingredients are expressed as percentages of flour weight:

  • Flour: 100%
  • Water: 58-75% (hydration)
  • Salt: 2%
  • Yeast: 0.5%
  • Oil: 3%

    • Dough Ball Size

    The dough ball weight is calculated from the pizza diameter. A 12-inch pizza needs about 100.8 g of dough (diameter^2 x 0.7).

    Hydration

    Higher hydration makes softer, more open-crumb dough. Neapolitan-style uses 65-70%. Crispy thin crust uses 55-60%.

    Worked Example

    Make 2 medium (12-inch) pizzas at 65% hydration.

    num_pizzas = 2pizza_size_in = 12hydration_pct = 65
    1. 01Dough ball weight = 12^2 x 0.7 = 100.8 g.
    2. 02Total dough = 100.8 x 2 = 201.6 g.
    3. 03Flour = 201.6 / (1 + 0.65 + 0.02 + 0.005 + 0.03) = 201.6 / 1.705 = 118.2 g.
    4. 04Water = 118.2 x 0.65 = 76.8 g.
    5. 05Salt = 118.2 x 0.02 = 2.4 g.
    6. 06Yeast = 118.2 x 0.005 = 0.6 g.
    7. 07Oil = 118.2 x 0.03 = 3.5 g.

    Ready to run the numbers?

    Open Pizza Dough Calculator