Dough Calculator

Enter your pizza count and ball weight, or start from a real style’s documented baker’s percentages. Every calculation is shown as a formula you can check, not a black box.

Start from a style (optional)

Number of pizzas

Ball weight (g)

Hydration (%)

Salt (%)

Oil (%, optional)

Result

Flour: 607 g
Water: 376 g
Salt: 17 g
Total dough: 1000 g
Per ball: 250 g × 4

Ranges and defaults come from the style catalogue’s documented baker’s percentages, not a fixed formula — real dough behaviour also depends on your specific flour and room temperature.