Pizza Dough Calculator

Baker's percentage calculator for pizza dough. Pick a style or set your own ratios. Flour is always 100%; everything else is a percentage of the flour weight. The total comes out to exactly (number of balls) × (weight per ball).

Pizza style preset

Presets prime the inputs — you can still nudge any number after picking a style.

Number of dough balls

One ball = one pizza.

Weight per ball (g)

Neapolitan ~250g, NY ~280g, Detroit/Sicilian ~450-500g.

Baker's percentages (% of flour)

Hydration (water) %

60-65% Neapolitan, 60-62% NY, 68-70% Detroit/Sicilian.

Salt %

Usually 1.5-3% of flour weight.

Yeast %

0.1-0.3% for a cold ferment, 0.5-1% for a same-day rise.

Oil % (optional)

Neapolitan is 0%. NY adds 2-3%. Sicilian leans on olive oil.

Sugar % (optional)

NY style uses ~1% for browning.

Total dough

1000 g

4 balls × 250 g each.

Flour (100%)

595.9 g

The base — every % refers to this.

Water (65%)

387.4 g

Cold tap water for slow ferments; lukewarm for same-day.

Salt (2.5%)

14.90 g

Fine sea salt by weight, not volume.

Yeast (0.3%)

1.79 g

Instant dry yeast (IDY). For active dry, multiply by 1.25.

Style reference

Style	Hydration	Oil	Notes
Neapolitan	65%	0%	Wood-fired, soft crust. 60-65% hydration.
New York	62%	3%	Foldable slice. A little oil and sugar for color.
Detroit	70%	2%	Square pan, crispy edges. Higher hydration.
Sicilian	68%	4%	Thick, airy, focaccia-adjacent. Olive oil base.