Pizza dough calculator (baker's percentages)
Exact flour, water, salt and yeast for any number of pizzas, using baker's percentages.
For a same-day dough, use 0.5 to 1% yeast. For a 24 to 48 hour cold ferment, 0.1 to 0.3% is plenty.
How this calculator works
In baker's percentages, flour is always 100% and everything else is a percentage of the flour weight. Flour = total dough ÷ (1 + hydration + salt + yeast).
Worked example: 4 × 250 g balls at 65% hydration, 2.8% salt and 0.3% yeast need 595 g flour, 387 g water, 16.7 g salt and 1.8 g yeast.
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