Live formula table
Ingredient weights and baker's percentages
| Ingredient | Baker's percentage | Weight |
|---|---|---|
| Flour | 100% | 604.23 g |
| Water | 63% | 380.665 g |
| Salt | 2.25% | 13.5952 g |
| Instant yeast | 0.25% | 1.51057 g |
| Oil | 0% | 0 g |
| Sugar | 0% | 0 g |
| Total formula | 165.5% | 1,000 g |
Quick example
Make four 250 g pizza dough balls
Four balls at 250 g each require 1,000 g total dough. With flour at 100%, water at 63%, salt at 2.25%, and instant yeast at 0.25%, the complete formula is 165.5%. Divide 1,000 g by 1.655 to get about 604.23 g flour, then calculate every other ingredient from that flour weight.
Plan the batch
Dough-ball weight controls total yield
Multiply the number of pizzas by the desired dough weight for each pizza. Diameter alone is not enough to choose a ball weight: crust thickness, rim size, pan style, and stretching technique all matter. Start with a weight that suits your recipe or current process, then adjust based on the baked result.
Ball count
The number of individual pizzas or dough portions in the batch.
Ball weight
The finished dough weight allocated to each pizza before shaping.
Hydration
Water weight divided by flour weight, expressed as a percentage.
Total formula
Flour's 100% plus every other entered baker's percentage.
Reference formulas
Three published starting points
| Preset | Water | Salt | Instant yeast | Oil | Sugar |
|---|---|---|---|---|---|
| Lean 63% | 63% | 2.25% | 0.25% | 0% | 0% |
| NY reference | 56% | 2% | 0.75% | 4% | 1.5% |
| Pan reference | 53% | 1.5% | 1% | 6% | 2% |
These presets reproduce published professional formulas for comparison; they are not universal recommendations. Flour, equipment, schedule, and desired crust can require adjustments.
Fermentation is contextual
Yeast percentage is not a timer
This calculator uses instant yeast percentage but does not predict when the dough will be ready. Yeast type, dough temperature, room or refrigerator temperature, fermentation duration, flour, and handling all affect the result. Use a tested recipe or process for timing, and do not substitute active dry, instant, fresh, or sourdough leavening gram-for-gram without appropriate guidance.
Method & sources
How the formula is calculated
The calculation follows King Arthur Baking's baker's percentage method, where flour is 100% and every ingredient is expressed relative to flour. The reference buttons reproduce the water, salt, instant yeast, oil, and sugar percentages in General Mills Foodservice's published pizza dough formulas.
Common questions
Pizza dough calculator FAQ
How is the flour weight calculated?
Divide the target batch weight by the total formula percentage written as a multiplier. For 165.5%, divide by 1.655.
What does 63% hydration mean?
The water weighs 63% as much as the flour. It does not mean water is 63% of the final dough weight.
Does this predict fermentation time?
No. Temperature, yeast type, flour, schedule, and dough handling all influence fermentation.
Can I use ounces, kilograms, or pounds?
Yes. Choose one unit and use it for dough-ball weight and every result. The baker's percentages remain the same.