Artisan Pizza Dough Calculator
Formulate authentic Neapolitan, New York, or pan pizza dough ball weights and hydration.
Interactive Pizza Dough Formulator
Adjust parameters below for instant ingredient gram scaling:
Pizza Dough Formula Output
Flour: 595g
Water: 387g
Salt: 16.7g
Yeast: 1.8g
Total Batch Mass: 1000g
Purpose of the Artisan Pizza Dough Calculator
Calculate dough ball weights, hydration percentage, yeast, and salt for Neapolitan, New York, or pan pizza styles.
How to Use This Tool
- Enter the number of pizza dough balls you want to prepare.
- Select your target dough ball weight (e.g., 250g for a standard 12-inch pizza).
- Adjust hydration (60% to 65% for Neapolitan, 62% to 68% for NY style).
- Set salt percentage (typically 2.5% to 3%) and yeast percentage (0.2% to 0.5% for overnight cold ferment).
- View the exact gram weights required for each ingredient.
Input & Output Definitions
Input Parameters
- Number of Balls: Total individual pizzas to make (1 to 20).
- Weight per Ball (g): 200g for 10", 250g for 12", 300g for 14".
- Hydration (%): Water weight relative to total flour (58% to 75%).
- Salt (%): Fine sea salt ratio (usually 2.5% to 3.0%).
- Yeast (%): Instant dry yeast (0.2% for 24h+ cold ferment; 0.5% for same-day).
Calculated Outputs
- Total Flour (g): Base flour requirement (100% baker's baseline).
- Water (g / mL): Hydration liquid weight.
- Salt (g): Exact salt mass for gluten tightening and flavor.
- Yeast (g): Instant dry yeast mass.
- Total Batch Weight (g): Sum of all ingredients.
Worked Culinary Example
Scenario: 4 Neapolitan pizza dough balls at 250g each (1000g total dough) with 65% hydration, 2.8% salt, and 0.3% instant yeast.
- Total percentage = 100% (flour) + 65% (water) + 2.8% (salt) + 0.3% (yeast) = 168.1%.
- Flour = 1000g ÷ 1.681 = 595 grams.
- Water = 595g × 0.65 = 387 grams.
- Salt = 595g × 0.028 = 16.7 grams.
- Yeast = 595g × 0.003 = 1.8 grams.
Result: 595g flour, 387g water, 16.7g salt, and 1.8g yeast produce exactly four 250g dough balls.
Common Kitchen Mistakes to Avoid
Using volume cups for yeast
0.3% yeast on a small batch is less than 2 grams; measuring by teaspoon can easily double the yeast, causing over-proofing.
Under-hydrating high-protein flour
Italian Tipo 00 or high-gluten bread flours absorb more water than all-purpose flour; increase hydration by 2-3% if dough feels stiff.