Pizza Dough Calculator (Neapolitan Baker's Percentage)
Scale pizza dough recipes — flour, water, salt, yeast — by number and weight of dough balls.
What this calculates
Pizza dough is just four ingredients in fixed ratios. Classic Neapolitan uses 60-65% hydration, 2.5-3% salt, 0.2-0.5% yeast. This calculator scales any recipe to a target number of dough balls of any weight, using baker's percentages.
Formula & how it works
Flour = total_dough / (1 + hydration + salt + yeast). Water = flour × hydration. Salt = flour × salt%. Yeast = flour × yeast%.
Worked example
8 × 250 g balls = 2,000 g dough. 62% hydration, 2.8% salt, 0.3% yeast. Flour = 2000 / 1.651 = 1,212 g. Water 751 g, salt 34 g, yeast 3.6 g.
Frequently asked questions
Active dry vs instant yeast?
Instant goes straight into flour. Active dry needs blooming. Convert: instant = active dry × 0.75. For sourdough, see sourdough-starter calculator.
Hydration ranges?
Neapolitan 60-65%, NY-style 60-63%, Detroit/focaccia 70-80%, Roman 60-65%. Higher = wetter, more open crumb but harder to handle.
Cold ferment?
24-72 hours in the fridge develops flavor and gluten. Use less yeast (0.1-0.2%) for long cold ferments.
Related calculators
- Baker's PercentageCalculate baker's percentages for bread dough — hydration, salt, yeast, and starter percentages relative to flour weight.
- Sourdough FeedingCalculate starter, flour, and water for any feeding ratio (1:1:1, 1:2:2, 1:5:5).
- Yeast ConversionConvert between active dry, instant, and fresh (cake) yeast for any recipe.