Cooking & Food

Pizza Dough Calculator

Lets users plan and decide pizza dough instantly with formula, steps and examples — no manual math.

Enter your details

130
g
%
5085
Your result
Flour
596 g

For 4 pizzas at 65% hydration: 596 g flour, 387 g water.

Water
387 g
Salt
14.9 g
Yeast
1.8 g

About this calculator

Baker's percentages: water = flour × hydration%, salt ≈ 2.5% of flour, yeast ≈ 0.3%. Neapolitan pizza uses ~60–65% hydration; higher makes a lighter, more open crumb.

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