Pizza Dough Calculator
Flour, water, salt, and yeast for any number of pizzas.
4 × 280g dough balls (16-inch wide)
Flour670.7 g100%
Water415.8 g62%
Salt16.8 g2.5%
Instant yeast3.4 g0.5%
Olive oil13.4 g2%
Total1,120 g
Method
- Mix all ingredients until shaggy. Rest 20 minutes.
- Knead 5-8 minutes until smooth. Bulk ferment until doubled (1-2 hours room temp, or 24-72 hours in fridge for better flavor).
- Divide into balls. Final proof 1-2 hours before shaping.
About
Pick a style (Neapolitan, New York, Detroit, Sicilian, thin & crispy) and how many pizzas you want. The tool gives you the gram weight for each ingredient based on baker's percentages tuned for that style. Includes a basic method.
How to use
- Pick your style.
- Enter how many pizzas you're making.
- Use the gram weights as your recipe.
FAQ
Why grams instead of cups?+
Flour packs differently into a cup every time. A digital scale is the only way to get consistent dough. Get one for $15 and never look back.
Can I cold-ferment for 24 hours?+
Yes, and you should. Refrigerator fermentation deepens flavor and improves texture. Use less yeast (about 0.2-0.5%) and let it sit 24-72 hours.