Pizza dough calculator
Build a dough batch from ball count, ball weight and your flour-based ingredient percentages.
Up to 1,000 balls and 100% spare dough. Hydration up to 200%; fermentation times and temperatures are user-supplied planning assumptions. Change the input or settings to update your result. Results update as you type. Up to 1,000,000 characters.
Your result
How to use Pizza dough calculator
- Enter the measurements and assumptions for this recipe or plan.
- Review the calculated quantities and their stated basis.
- Download the report and verify it against your measured result.
Useful next steps
Work back from the dough balls
The total dough mass determines flour, then water, salt, oil, sugar and yeast follow their percentages. Extra allowance creates spare dough instead of quietly enlarging each ball.
Keep your fermentation plan with the recipe
Enter your yeast type, rate, hours and temperatures. These are recorded for your recipe; the tool does not infer yeast activity, convert yeast types or validate storage safety.
Save the result
Download CSV and a text or JSON report with the calculation and its assumptions. Processing stays on your device. Check measurements and selected units before using the result.