What this calculator does
Plan the ingredient weights for a batch of pizza dough without changing your chosen recipe ratios. Hydration is water as a percentage of flour weight. Salt, yeast and oil are also entered as percentages of flour, not as percentages of the finished dough. The tool works backwards from your total dough-ball weight.
Formula, assumptions and sources
Baker’s percentages: total dough ÷ (1 + ingredient percentages ÷ 100) gives flour weight. Yeast is your recipe input, not a fermentation-time prediction.
Worked example
This example uses the initial values shown in the form. It is illustrative and is not a saved personal result.
Example inputs
- Number of pizzas
- 4
- Dough ball weight (g)
- 250
- Hydration (%)
- 65
- Salt (% of flour)
- 2.5
- Instant dry yeast (% of flour)
- 0.2
- Oil (% of flour)
- 0
Example result
Bars share a zero baseline. Values are rounded for display.
View chart data
| Item | Value |
|---|---|
| Flour | 596.303 |
| Water | 387.597 |
| Salt | 14.908 |
| Yeast | 1.193 |
| Oil | 0 |
Total dough: 1,000 g in 4 balls. Use a precise scale for small yeast quantities.
Frequently asked questions
Does 65% hydration mean 65% of the dough is water?
No. It means 65 grams of water for every 100 grams of flour. The finished dough also includes flour and other ingredients.
Does this calculate fermentation time?
No. Yeast percentage is an input. Choose it from a recipe suited to your temperature and fermentation schedule.
Method and example checked 4 November 2026. How we check calculations