Pizza Dough Calculator

Enter the number of pizzas, ball size, and hydration. The calculator gives you precise quantities of every ingredient.

How to use: pick a style (Neapolitan, New York, and Detroit use different hydrations), set the number of pizzas and the ball weight, and the calculator will give you exact flour, water, salt and yeast — plus a suggested fermentation schedule.

Style Number of pizzas Ball weight (g) Hydration (%) Salt (% of flour) Dry yeast (% of flour)

Ingredients

Flour	— g
Water	— g
Salt	— g
Dry yeast	— g
Total dough	— g

Suggested fermentation

Notes

Hydration = water weight ÷ flour weight. 62% is the Neapolitan sweet spot; beginners should stay below 65%.
Salt is typically 2.5%–3% of flour weight. Salt slows fermentation, so higher salt → more time or more yeast.
Dry yeast amount depends on fermentation length. For 72-hour cold ferment, 0.1–0.15% is enough.
To convert fresh yeast to dry: dry ≈ fresh ÷ 3.
Want a step-by-step recipe? See the home Neapolitan pizza recipe.