Create perfect pizza dough every time with our baker's percentage calculator. Get exact flour, water, salt, and yeast amounts for any pizza style.
Estimates only. Ingredient densities, yields and cooking times vary with the product, the equipment and the conditions, and nothing here is dietary or medical advice.
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Making great pizza starts with the right dough. Our pizza dough calculator uses baker's percentages to give you exact ingredient amounts for any number of pizzas. Whether you're making Neapolitan, New York, or Roman-style pizza, get perfectly balanced dough every time.
Baker's percentages express each ingredient as a percentage of the flour weight, which is always 100%. This professional method ensures consistent results regardless of batch size and makes scaling recipes simple and accurate.
Baker's Percentage Formula
60-65% hydration for soft, charred, leopard-spotted crust.
62-66% hydration for foldable, chewy slices.
75-85% hydration for light, airy, crispy crust.
65-70% hydration for thick, focaccia-like base.
Get the same great dough every time with precise measurements.
Make dough for 2 pizzas or 20 with perfect proportions.
Use the same baker's percentage method used by pizzerias.
Hydration is the water percentage relative to flour. Higher hydration (70%+) creates lighter, more open crumb but is harder to handle. Lower hydration (55-62%) is easier to shape but denser.
For a 12-inch pizza: 250-280g. For 14-inch: 300-350g. For Neapolitan (10-11 inch): 220-250g. Adjust based on your preferred crust thickness.
Instant yeast is about 3x stronger than fresh yeast, so recipes use much less of it. This calculator works in baker's percentages, so enter the yeast percentage for the type you're using. Fresh yeast gives slightly better flavor but has a shorter shelf life.
Oil adds tenderness and helps browning (common in NY style). Sugar feeds yeast and promotes browning. Traditional Neapolitan uses neither, just flour, water, salt, and yeast.