Pizza Dough Calculator
Get flour, water, salt and yeast weights from baker's percentages. The result updates as you type, with the working underneath so you can check it.
Your details
Result
Flour
595.9 g
- Water
- 387.4 g
- Salt
- 14.9 g
- Instant yeast
- 1.79 g
- Total dough
- 1,000 g
Good to know: flour = total dough ÷ (1 + hydration + salt + yeast)
About this tool
Formula
flour = total dough ÷ (1 + hydration + salt + yeast)
Questions people ask
What hydration should pizza dough have?
60–65% is typical for a home oven. Higher hydration gives an airier crust but is stickier to handle.
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How we calculate this
We use the standard published formula or definition for this calculation, and we show the working so you can check it.
Spotted a mistake? Tell us and we'll check it. How we check our calculators