Finished Pizza Dough Calculator: A Quick Shortcut to Pizza Doughball Weight

By: the PROs

Finished Pizza Dough Calculator: A Quick Shortcut to Pizza Doughball Weight

Finished Pizza Dough Calculator: A Quick Shortcut to Pizza Doughball Weight

Finished Pizza Dough Calculator


Enter Your Desired Pizza Dough Weight and Find Each of the Ingredients You’ll Need

Finished Pizza Dough Calculator

This Finished Pizza Dough Calculator will allow you to calculate the exact amount of ingredients in grams you need for your pizza dough in a few seconds.

Set desired total dough weight in grams, the desired hydration percentage, and all the other percentage values, and enjoy your custom pizza recipe.

Instructions on how to use this finished Pizza dough calculator

Remember, when using Baker’s Percentage Method, Flour will always be 100%, so we are not entering any numbers in the percentage cell.

For example:  Let’s say you want to make a 12-inch pizza with a total weight of 225 grams at 65% Hydration.

*Note you can use the up/down arrows in the percentage cell to reach your desired weight.

  1. In the Yeast percentage cell, enter the desired yeast percentage. In this case, we’ll set it at 1%.
  2. In the Desired Total Dough Weight, enter:  225
  3. In the Water percentage cell, enter the desired hydration percentage, in this case, 65.
  4. In the Salt percentage cell, enter the desired salt percentage. In this case, we’ll set it at  2%.

If you want to add any additional ingredients, add the name of the ingredient you want to add in the Ingredient cell where it says “OTHER,” and enter the corresponding percentage in the percentage cell where it says “Enter Amount.”

  1. Press the Calculate button, and your recipe will appear in the Grams column.

You will get the result for each desired ingredient in grams.  If you add the grams of all ingredients you desired, the total is the Desired Total Dough Weight that you started with.  In this case, 225.

Your recipe will look like this:

Note that we are rounding to the following whole number.

Total Pizza Dough Weight

IngredientWeightPercentage
Flour134g100%
Water87g65%
Salt3g2%
Yeast1g
__________
1%
__________
Total Dough Weight225g168%

Easy right? 

Let’s say you want to make two 12-inch pizzas instead of one.  Multiply the Desired Total Dough Weight by the number of pizzas you want to make.  In this case, 225g x 2 = 450g. 

So, enter 450 in the Desired Total Pizza Dough Weight cell, enter the desired ingredient percentages, hit the Calculate button, and Voila!  Homemade Pizza for Two!

We challenge you to experiment with different Hydration percentages to devise a recipe tailored to your taste. 

Below the calculator, find a quick reference to the recommended percentages and dough weights.

Finished dough calculator for pizza

If you already know the proportions of your ingredients and want to know the percentages, check out our Baker’s Percentage Calculator. 

For best results, follow the below pizza dough ingredient percentages chart.  Remember, Flour is always 100% when using Baker’s Percentage Method.  

IngredientPercentages
Flour100%
Water50% to 75%
Yeast1% to 5%
Salt1% to 3%

Why Use Baker’s Percentages For Pizza Dough?

Despite this lengthy post, bakers’ mathematics is not scary math. It’ll be ok. The fundamentals for using bakery percentages is to weigh ingredients accurately, and the individual weight is proportional in an ingredient to flour weight.

Water, salt, and yeast are proportional to total flour weights. We keep flour as the center of everything, making it easy to compare everything.

Instead, ingredients are proportioned against the rest, but only regarding flour.

To demonstrate this, we show our four main base recipes that can be easily adapted to any other pizza style.  If you want to see the recipes, go to our Recipes section.

Each pizza style has the recommended baker’s percentage for our base recipes; you can adapt them any way you want to reach what is best for you. 

For example, our recipes are based on 65% hydration, the average hydration to make yeast doughs.  But let’s say you want your crust to be a little more crispy and not so bready. 

All you need to do is adjust your recipe to decrease the hydration percentage, which in simple terms, is adding less water. 

The same goes for all other ingredients. 

Calculating Baker’s Percentages

While percentage represents a fraction of the total percentage, the baker’s percentage represents the product in direct proportion to the amount of flour in the recipe – the total flour in the recipe is 100%.

Consequently, each ingredient will give percentages according to the percentage of all flours. For example, the flour in your recipe should reach 100%.

If the flour were grouped into 10 grams of bread flour and 10 grams of flour, each would make up half of the total flour.

The Baker’s Percentage Guides Used by the PROs

At Homemade Pizza Pro, we have taken a modern approach to pizza making but with a sense of tradition.  

We studied and reinvented the recipes created by pizzaiolos in Italy, who dedicated their lives to perfecting pizza and adapted them to a homemade version.   

After studying a significant amount of their recipes and following the Associazione Verace Pizza Napoletana guidelines, we created these baker’s percentage charts that can serve as guides to help you create your own pizza recipes.

VPN Guides

IngredientRecommended Percentages
FlourFlour is always 100%
WaterHydration should range from 55% to 70%
YeastYeast should range from 1% to 5%
SaltSalt should range from 1% to 3%

If you want to learn more about Flour and which is the best flour to make homemade pizza check out our Best Flour for Pizza article.

Depending on your hydration, you can predict the result of your crust.  If you want to learn more about this, read What Water Can Reveal About Your Pizza.

Yeast and Salt are the two ingredients that you must keep under control.  They will determine the flavor and the overall structure of your pizza. 

Although they work together, you should keep them apart for the most part.  If you want to learn why you should not combine them, check out Understanding the Role of Salt.

If you already know the proportions of your ingredients and want to know the percentages, check out our Baker’s Percentage Calculator. 

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Here’s a starting point for you to start making your pizza dough according to your preferred pizza style.

Baker’s Percentages

per Pizza Style

IngredientNeapolitanNY-StyleSicilianChicago Deep
Flour100%100%100%100%
Water65%65%75%60%
Yeast1%1%1%1%
Salt2%2%2%2%
Oil5%2%
Sugar4%
Lard4%
Malt3%2%
Butter4%
Cornmeal5%

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How to Start Making Pizza?


Making pizza at home is actually very simple, and anyone can do it.  If you don’t have a mixer, you can still make the dough by hand.

Check our guide on How to Get Started to begin your pizza-making journey.

Do I need a pizza oven to make pizza at home?


No, you can make pizza in a regular kitchen oven, and these days you can even make pizza on your stove or your grill. 

Check our Recommended Oven Section for the oven that best suits your needs.

What is the best flour for pizza?


The best flour for pizza is flour which contains a high-protein content.  Of course, it will depend on the kind of oven you have.

Regarding the brand, we’ve found that Caputo Chef’s Flour works best for home ovens, while Caputo Pizzeria works best for high-temperature ovens. 

Check the Best Flour for Pizza article to learn more about flour and why we think Caputo is best.

How long should I bake pizza?


The time to cook your pizza will depend on the kind of pizza you are making and the kind of oven you have. 

The lower the temperature, the longer will take to cook your pizza.  On average, it will take 12 to 15 min to cook pizza in a 500F oven. 

For details on specific cooking times and temperatures, check the Guide to Oven Temperature and Cooking Time article.

What kind of yeast should I use for pizza?


To make pizza dough, you can use any yeast you have available.  You can use fresh, instant, or active dry yeast. 

The amount of yeast to use will vary depending on which one you use. 

We found that active dry yeast gives the best results. To find out why we think is best to check Yeast: Here is What You Need to Know article.

What is the best hydration percentage?


On average, water should be 65% of the total weight of flour.  For example, if your recipe calls for 500g of flour, you should add 325g of water (500 x .65 = 325).

Of course, the temperature of the oven will also have an impact on your final result. 

Check our guidelines and our Baker’s Percentage Charts for the best results.

For more pizza questions, check our Pizza FAQs Page or Contact Us.​

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2 thoughts on “Finished Pizza Dough Calculator: A Quick Shortcut to Pizza Doughball Weight”

  1. The big problem I have with all these pizza dough formulas and calculators is that they’re all focused on dough ball weights for Certain size pizzas. I can’t find one that tells me how much flour to use for a particular size of pizza. The flour is the 100%, so it would be so much easier to start with the needed flour amount, then plug this into the formulas.

    Reply
    • Thank you for bringing this to our attention. We can certainly provide the information you need. We will post either a post or another calculator that will help you with this. Stay tuned! We will let you know when is ready. Thanks again.

      Reply

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