Pizza Dough Calculator
Turn ball count, ball weight and baker’s percentages into flour, water, salt, yeast, oil and sugar grams, with an optional starter split into its flour and water.
Interactive calculator · Method PIZZA-DOUGH-1.0 · Last reviewed: 2026-11-04
Calculate your scenario
Total dough = balls × ball weight.
Your inputs
Default worked example. Edit the inputs to calculate your scenario.
Default worked example
Flour = 1,000 g ÷ (1 + 67.9%) = 595.6 g total; minus 0 g already in the starter = 595.6 g to add.
How to use the calculator
Enter how many balls and how heavy each is, then each ingredient as a percentage of total flour. If you use a starter or preferment, enter its weight as a percentage of total flour and its hydration.
What the result means
Four 250 g balls at 65% hydration, 2.5% salt and 0.4% yeast need about 595.6 g flour, 387.1 g water, 14.9 g salt and 2.38 g yeast.
Formula and units
Total dough = balls × ball weight. Total flour = total dough ÷ (1 + (hydration + salt + yeast + oil + sugar) ÷ 100); each ingredient = flour × its percentage. A starter of S% of total flour at hydration h contains S ÷ (1 + h/100) flour and the rest water, which are subtracted from the flour and water you add, so hydration stays the total-dough figure.
Worked examples
Four 250 g balls at 65% hydration: Number of dough balls: 4 balls; Weight per ball: 250 g; Hydration (total water, incl. starter): 65 % of flour; Salt: 2.5 % of flour; Yeast: 0.4 % of flour; Oil: 0 % of flour; Sugar: 0 % of flour; Starter or preferment weight (0 = none): 0 % of total flour; Starter hydration: 100 %; Yeast type (label only): idy.
Example result: Flour to add: 595.6 g; Water to add: 387.1 g; Salt: 14.9 g; Yeast: 2.38 g instant dry yeast; Oil / sugar: 0 g / 0 g; Total dough: 1,000 g.
Six 280 g sourdough balls with 20% starter: Number of dough balls: 6 balls; Weight per ball: 280 g; Hydration (total water, incl. starter): 70 % of flour; Salt: 2.8 % of flour; Yeast: 0 % of flour; Oil: 2 % of flour; Sugar: 1 % of flour; Starter or preferment weight (0 = none): 20 % of total flour; Starter hydration: 100 %; Yeast type (label only): none.
Example result: Flour to add: 860.1 g; Water to add: 573.4 g; Salt: 26.8 g; Yeast: 0 g no yeast; Oil / sugar: 19.1 g / 9.6 g; Total dough: 1,680 g.
Limitations and common mistakes
Ingredient weights only. It does not convert between yeast types, adjust yeast for a starter, or predict rise, fermentation time, temperature or food safety. Real dough loses a little to the bowl, so some bakers add a few percent to the ball weight.
Adding the full water amount on top of a starter makes the dough wetter than the stated hydration; the water already in the starter has to come out of the water you add.
Sources and assumptions
Method PIZZA-DOUGH-1.0; last formula review 2026-11-04. Sources and their supported claims. Calculation methodology.