Pizza dough calculator
How much flour, water, salt and yeast you need for the number of pizzas you want to bake.
- Flour
- 596g
- Water
- 387g
- Salt
- 15g
- Dry yeast
- 1.8g
Salt and yeast are starting points: change them to match your recipe. Fresh yeast is three times the weight of dry yeast (21 g fresh for 7 g dry).
How the calculator works
You choose how many pizzas you want and how heavy each dough ball should be. That gives the total weight of the dough.
Everything else is a percentage of the flour weight, as bakers do it. Hydration is the water: at 65 %, 1,000 g of flour takes 650 g of water. Salt and yeast work the same way. The calculator works out how much flour you need so that flour, water, salt and yeast together make exactly the dough weight you asked for.
The salt (2.5 %) and yeast (0.3 %) are only starting points. Change them to match the recipe you like.
Dry, instant or fresh yeast?
All three work. Which one is best comes down to personal preference. Dry and instant yeast can be used in about the same amount; fresh yeast is three times the weight: if a recipe mentions 7 grams of dry or instant yeast, you can also use 21 grams of fresh yeast.
Made too much dough?
Leftover dough does not have to go in the bin.
Questions about pizza dough
- Can pizza dough go bad?Yes. Wrapped airtight, pizza dough keeps for up to 2 days in the fridge and 2 to 3 months in the freezer.
- Does pizza dough have raw eggs or milk in it?No. The base ingredients of pizza dough are flour, water, yeast and salt. Some recipes add eggs or milk, but most do not.
- What types of yeast can I use for pizza dough?Active dry yeast, instant yeast and fresh yeast all work. Which one is best comes down to personal preference.
- Why is my pizza dough not rising?Usually one of five things: the water, the yeast, the salt, the kneading or the rising temperature.
- Is pizza dough the same as bread dough?Not quite. Both are made from flour, water, salt and yeast, but the ratios, the kneading, the rising time and the baking are different.