Create perfect pizza dough every time with our baker's percentage calculator. Get exact flour, water, salt, and yeast amounts for any pizza style.
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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
Ingredient Weight = Flour Weight ร (Ingredient Percentage รท 100)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.
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.
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.