Total dough weight
Number of pizzas × dough ball weight. A 12-inch pizza usually needs 250–280 g of dough.
Baker's percentage, made simple
Pizza dough calculator
Get exact gram weights for flour, water, salt and yeast. Enter how many pizzas you want, the dough ball weight and your hydration target — the calculator does the rest.
Build your dough
Results update as you type. All ingredient weights are in grams.
1,000
g total dough
4 dough balls at 250 g each.
Based on 65% hydration and 2.5% salt.
Flour—
Water—
Salt—
Instant dry yeast—
PrefermentNone
How it works
Three numbers decide your dough
The calculator starts with total dough weight, then converts every ingredient into baker's percentage. That makes it easy to scale any recipe up or down.
Hydration
Water divided by flour. 65% hydration means 65 g of water for every 100 g of flour.
Salt and yeast
Both are also a percentage of flour. Salt is usually 2–3%; yeast depends on fermentation time.
Quick reference
Dough ball weight by pizza size
Use this as a starting point, then adjust for crust thickness and how much edge you like.
| Pizza size | Thin crust | Regular crust | Thick / pan |
|---|---|---|---|
| 10 inch (25 cm) | 160–190 g | 180–220 g | 230–270 g |
| 12 inch (30 cm) | 220–250 g | 250–280 g | 300–340 g |
| 14 inch (35 cm) | 300–340 g | 340–380 g | 400–450 g |
| 16 inch (40 cm) | 400–440 g | 450–500 g | 520–580 g |
FAQ
Common pizza dough questions
How much dough do I need for one pizza?
A 12-inch pizza usually needs 250–280 g of dough. A 10-inch pizza needs about 180–220 g, and a 16-inch pizza needs about 450–500 g. Choose the ball weight closest to your pan or peel.
What does hydration mean in pizza dough?
Hydration is water weight divided by flour weight. A 65% hydration dough uses 65 g of water for every 100 g of flour. Higher hydration gives a more open crumb but is harder to handle.
How much salt should I use?
Most pizza dough uses 2–3% salt by flour weight. This calculator defaults to 2.5%, which is 2.5 g of salt for every 100 g of flour. If you use a salty topping, go toward the lower end.
How much yeast goes into pizza dough?
For a same-day dough, instant dry yeast is usually 0.5–1% of flour weight. For a long cold ferment, use 0.1–0.3%. Adjust based on room temperature and fermentation time.
Note: These numbers are a starting point. Flour absorption, room temperature, altitude and fermentation time all change the final dough. Add water gradually and adjust after the first mix.