Pizza Dough Calculator

Use this pizza dough calculator to work out flour, water, salt and yeast for any number of pizzas. For 4 dough balls of 250 g (8.8 oz) with 65% hydration, 2.8% salt and 0.2% fresh yeast you need 595 g of flour, 387 g of water, 16.7 g of salt and 1.2 g of fresh yeast.

Example: Number of pizzas 4 · Dough weight per pizza 250 g · Water (hydration) 65 % of flour · Salt 2.8 % of flour · Fresh yeast 0.2 % of flour → Dough amount: 4 dough balls of 250 g = 1,000 g of dough. Source: Wikipedia – Baker percentage: ingredients as a percentage of flour weight, dough hydration. Updated: 30 September 2026.

How it is calculated

How to calculate pizza dough with baker’s percentages

Bakers express every ingredient as a percentage of the flour weight, so flour is always 100%. The total dough is then flour × (1 + water % + salt % + yeast % + oil %). For 1000 g of dough with 65% water, 2.8% salt and 0.2% yeast: 1000 ÷ 1.68 = 595 g flour, plus 387 g water, 16.7 g salt and 1.2 g yeast.

The ingredients

Water (hydration): 65% means 650 g of water per 1000 g of flour. Higher values give a more open crumb but are harder to handle.
Salt: seasons and strengthens the dough; 2 to 3% is usual.
Yeast: a rule of thumb says dry yeast is one third of fresh yeast. A long, cool rise needs only fractions of a percent.
Oil: makes the dough more supple but is optional in many recipes.

Rising time and yeast

The amount of yeast depends strongly on time and temperature. Two hours at room temperature need far more yeast than 24 hours in the fridge. The calculator uses the value you enter and shows it in grams.

Limits

The ranges given are rules of thumb, not a standard. Flour type, oven and room temperature change the result, and water absorption varies from flour to flour. Adjust water and yeast after your first attempt.

Frequently asked questions

How much flour do I need for 4 pizzas?

With 250 g of dough per pizza, 65% water, 2.8% salt and 0.2% yeast, it is 595 g of flour.

What does hydration mean in pizza dough?

The amount of water as a percentage of the flour weight. 65% hydration means 650 g of water per 1000 g of flour.

How much yeast do I need for pizza dough?

It depends on the rise time. About 0.2% fresh yeast suits roughly 24 hours in the fridge, and a few hours at room temperature need several times more.

How do I convert fresh yeast to dry yeast?

As a rule of thumb use one third: 3 g of fresh yeast equals about 1 g of dry yeast.

How much salt goes into pizza dough?

Usually 2 to 3% of the flour weight, which is 20 to 30 g per kilogram of flour.

Sources and legal basis

As of: 30 September 2026 · Editorial policy