Pizza Dough Calculator
A 250 g dough ball suits a 30 cm (12 inch) pizza. Adjust hydration for your flour: 58 to 62 percent for most home ovens.
Worked example
Four pizzas at 250 g each need 1,000 g of dough. At 62 percent hydration, 2.5 percent salt and 0.5 percent yeast, the flour is 1000 / 1.65 = 606 g, water = 376 g, salt = 15.2 g, yeast = 3.0 g. The exact amounts add back to exactly 1,000 g before rounding.
Formula
Total dough = pizzas x ball weight. Flour = total dough / (1 + (hydration + salt + yeast) / 100). Each other ingredient = flour x its percentage / 100. Percentages are bakers percentages, relative to flour.
FAQs
How much dough for other sizes? About 200 g for a 25 cm pizza, 250 g for 30 cm, and 300 to 320 g for a 35 cm pizza, at a medium crust thickness.
Fresh yeast instead of instant? Use roughly double the weight of fresh yeast, or about 1.25x for active dry yeast.
Estimates only. Figures are planning guides based on the stated assumptions, not professional advice. Verify quantities and prices before purchasing.