Pizza formula
How to use the pizza dough result
Pizza dough planning usually starts with count and dough ball weight. This calculator multiplies those values to get a total dough target, then solves the flour, water, salt, and leavening weights from the percentages you enter. In yeast mode, yeast is a baker’s percentage of flour. In sourdough mode, starter is treated as one measured ingredient and split internally for hydration math.
Use Add to bowl for the batch ingredients and Per dough ball for portioning. The per-ball section is not meant to tell you how much flour went into each ball before mixing; it is a practical share of the final formula. In the kitchen, mix the full dough, ferment it, then divide by target ball weight.
The calculator does not prescribe a fermentation schedule, oven setting, or pizza style. It keeps the batch math consistent so you can adjust hydration, salt, oil, sugar, yeast, or starter without losing the target ball weight.
Use this section for
- • Total dough = pizza count × dough ball weight.
- • Use Add to bowl for the batch.
- • Use Per dough ball for portioning.
Example
Example calculation
These are illustrative inputs for the calculator on this page. Change the fields above to make the result match your own dough.
Three 280g pizza balls
Input: 3 pizzas, 280g each, 65% hydration, 2.5% salt, 0.2% yeast.
Output: Total dough 840g, about 501g flour, 326g water, 13g salt, and 1g yeast.
Formula
How this calculator works
- Target dough weight = pizza count × dough ball weight.
- Yeast mode divides the target by total baker’s percentage.
- Sourdough mode splits starter into flour and water without counting it twice.
- Per-ball results are scaled evenly from the total formula.
Common mistakes
What to check before baking
- Do not use sourdough starter and yeast percentages together unless you intentionally want both.
- Neapolitan-ish, pan, and focaccia-ish hydration ranges are starting points, not absolute standards.
- Cold fermentation timing is not calculated here.
- Do not mix cups and grams in the same formula unless you have weighed the cup measurements first.
FAQ
Questions
Can this calculate sourdough pizza?
Yes. Switch leavening to sourdough starter and enter starter percentage and starter hydration.
Does oil count in total dough weight?
Yes. Oil and sugar are included in target dough weight when their percentages are above zero.
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Open related preset →Scale batch
Dough Scaling Calculator
Move from percentages or starter math to a practical Add to bowl formula.
Scale dough →Disclaimer: DoughMath provides formula calculations only. Dough behavior depends on flour, temperature, starter activity, mixing, fermentation, and handling. Use the results as a starting point and adjust based on your dough.