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 and weight of dough portions or pans. 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.

Pizza Style

Pre-ferment
Total timeline
Total1000g
Yeast type

Hydration376g
Salt17g
Yeast0.60g
Suggested for this schedule0.1% · instant dry
Olive oil
Sugar

Ingredients

Main dough

FlourFlour100%606g
WaterWater62%376g
SaltSalt2.8%17g
Yeast (instant dry)Yeast (instant dry)0.1%0.60g
Total dough1000gFlour 606g · Water 376g
Dough feel:Firm — classic Neapolitan range, smooth and workable

Room temperature
Fridge temperature
Flour temperature
AltitudeNo adjustment
Humidity
Bulk rise~2h
Divide & shape
Cold ferment~43h
Out of the fridge, warm up~90 min
Ball proof~90 min

Planning estimate — fridge temperature and dough activity vary. Follow the dough, not only the clock.

Recommended water temp26.5°C

Neapolitan — Pizza Dough Calculator

4 × 250g · 62% hydration · 2.8% salt

Main dough

  • Flour: 606g
  • Water: 376g
  • Salt: 17g
  • Yeast: 0.60g

Fermentation Schedule

  1. Bulk rise: ~2h
  2. Divide & shape
  3. Cold ferment: ~43h
  4. Out of the fridge, warm up: ~90 min
  5. Ball proof: ~90 min

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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

A practical guide to cold fermenting pizza dough for 24, 48, or 72 hours, with a 48-hour formula, fridge guidance, handling cues, and fixes for common problems.

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 typically matures for 12-16 hours. A biga is 55% hydration (stiffer) and adds more structure to the dough.
At higher altitudes, lower air pressure can make dough rise faster. The calculator uses 25% less yeast from 900–2000m and 50% less above 2000m as starting estimates. Watch the dough and refine the amount for your flour and kitchen.
Cold fermentation around 4°C/39°F develops flavor over time. Many formulas use 24–72 hours in the fridge, but that is only one part of the full timeline. This calculator subtracts pre-ferment, bulk, and final proof time from the total duration you select.
At 62% hydration (the calculator's Neapolitan preset), you need 310g of water for 500g of flour. At 66% (New York), that's 330g; at 73% (Detroit), 365g. 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 62% for the Neapolitan preset.
Longer fermentation generally needs less yeast, but the right amount also depends on dough temperature and fridge temperature. Set the yeast percentage you intend to use; the calculator uses it to estimate the ambient stages and warns when they do not fit the selected total timeline.
Need to convert grams to cups? Use the Unit Converter →