Dough Calculator

Professional baker's percentages. Updates instantly.

Number of pizzas

Dough ball weight (g)

Hydration65%

Salt2.8%

Oil0%

Sugar0%

Yeast type

Flour strength (W)

Fermentation (hours)

Room temperature (°C)

Your recipe

Total dough: 1560 g for 6 pizzas

Flour

927.1 g

Water

65%

602.6 g

Salt

2.8%

26.0 g

Yeast

0.473% · IDY

4.39 g

Yeast is estimated from time, temperature, and flour W. Adjust to your kitchen — dough is a conversation, not a formula.