OmniCalcsPizza Dough Calculator
Scale flour, water, salt and yeast from how many pizzas you want, their size and dough hydration.
How to Use This Pizza Dough Calculator
Enter how many pizzas, the diameter in inches, and hydration as a percent. The calculator returns flour, water, salt and instant dry yeast in grams.
- Neapolitan-style — start around 60–65% hydration and a 250 g ball for a 12-inch pie.
- New York-style — often 58–62% hydration and a slightly thicker dough.
- Salt and yeast — fixed at 2.5% and 0.5% of flour (instant dry yeast for a same-day dough).
Practical Example
One 12-inch pizza at 60% hydration:
- Dough = π × 6² × 2.21 ≈ 250 g
- Flour = 250 / 1.63 ≈ 153 g
- Water = 153 × 0.60 ≈ 92 g
- Salt ≈ 3.8 g, yeast ≈ 0.8 g
What Your Results Mean
- Flour — 100% in baker's math; every other weight is a percent of this.
- Water — hydration × flour. Higher hydration makes a more extensible dough.
- Salt — 2.5% of flour, a typical pizza range.
- Yeast — 0.5% instant dry for a few hours at room temperature. Cut this for a cold overnight ferment.
Frequently Asked Questions
Why 2.21 grams per square inch?
It is a convenient density so a 12-inch pizza lands near a 250 g dough ball, a common Neapolitan home-oven size. Thicker styles need more dough.
What hydration should I use?
60% is a workable starting point. 65% and above is wetter and better after you are comfortable kneading and stretching.
Can I use active dry yeast instead?
Use about 1.25× the instant amount, and bloom it in part of the water first.
Does this include oil or sugar?
No. Many New York doughs add 1–3% oil. If you add extras, keep them as extra baker's percents on top of these four weights.
Should I weigh or use cups?
Weigh in grams. Cup volumes for flour vary too much for dough hydration to stay consistent.