Free Tool

Pizza Dough Calculator

Baker's Percentages for Any Style

How to use this calculator

Choose a pizza style to load recommended defaults, then adjust the number of dough balls and weight per ball. Fine-tune baker's percentages (hydration, salt, yeast, oil, sugar) using the sliders. The calculator instantly shows ingredient amounts in grams. Enable a pre-ferment (poolish or biga) for more complex flavor. Adjust environment settings to get fermentation timing tailored to your kitchen.

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Learn more about pizza dough

Beginner Pizza Dough

Beginner Pizza Dough

Your first homemade pizza dough, from scratch. A simple same-day recipe with 4 ingredients, plus everything you need to know about mixing, kneading, and shaping.
Cold Fermentation Pizza Dough Guide

Cold Fermentation Pizza Dough Guide

Slow-rise your dough in the fridge for 24, 48, or 72 hours. The longer it sits, the more complex the flavor gets. Most home bakers hit the sweet spot at 48 hours with 0.1% fresh yeast.
Detroit-Style Pizza Dough

Detroit-Style Pizza Dough

Rectangular pan pizza with a shatteringly crispy caramelized cheese edge and an open, focaccia-like crumb. 70% hydration dough, Wisconsin brick cheese, and cold sauce stripes applied after baking.
Neapolitan Pizza Dough

Neapolitan Pizza Dough

Neapolitan dough the way Naples does it: 00 flour, 60-62% hydration, long fermentation, and extreme heat. This guide follows AVPN standards and adapts them for home ovens, including flour brands, fermentation schedules, and a full troubleshooting section.
No-Knead Pizza Dough

No-Knead Pizza Dough

Skip the kneading entirely. Mix flour, water, salt, and a pinch of yeast, then wait 12-18 hours. Time does the gluten development for you, and the crust turns out light and airy with about 5 minutes of actual work.
New York Style Pizza Dough

New York Style Pizza Dough

Big, foldable slices with a crispy bottom and chewy bite. NY-style dough uses high-gluten flour, a touch of oil and sugar, and a 48-hour cold ferment for that classic slice-shop flavor.

Frequently Asked Questions

Baker's percentage expresses each ingredient as a percentage of the total flour weight. Flour is always 100%. For example, 65% hydration means the water weighs 65% of the flour weight. This makes recipes infinitely scalable.
It depends on the style. Neapolitan is typically 60-65%, New York style 63-67%, Detroit 68-72%, and Roman al Taglio 75-85%. Higher hydration gives a more open crumb but is harder to handle.
Both are pre-ferments that develop flavor and improve texture. A poolish is 100% hydration (equal parts flour and water) and ferments 8-16 hours. A biga is 55% hydration (stiffer) and adds more structure to the dough.
At higher altitudes, lower air pressure causes dough to rise faster. Above 900m, reduce yeast by 25%. Above 2000m, reduce by 50%. The calculator adjusts this automatically.
Cold fermentation (4°C/39°F) develops complex flavors. Minimum 24 hours for noticeable improvement. 48-72 hours is the sweet spot for most styles. Beyond 72 hours, the dough may over-ferment.
At 65% hydration (classic Neapolitan), you need 325g of water for 500g of flour. At 70% (New York or Detroit), that's 350g. Use this calculator to instantly compute water and all other ingredients for any flour weight and hydration level.
Traditional Neapolitan pizza uses 60–65% hydration. This produces a firm, smooth dough that handles well at high temperatures. Lower hydration (60%) gives more structure; 65% gives a slightly more open crumb. The calculator defaults to 63% for the Neapolitan preset.
For a 24-hour room-temperature ferment, use approximately 0.1–0.2% yeast (baker's percentage). For a 48–72 hour cold ferment, drop to 0.05–0.1%. Less yeast = slower, more flavorful fermentation. The calculator adjusts yeast amounts automatically based on your fermentation target and room temperature.
Need to convert grams to cups? Use the Unit Converter →