Pizza Dough Calculator — Ingredients & Mixed Portions
Calculate flour, water and other ingredients for dough balls or mixed pizza and pan sizes. Keep the total dough mass and handling loss explicit.
Plan the dough for your pizza night. Set your portions and recipe, then weigh the ingredients from one batch list.
Mix 1,000 g of dough
4 portions × 250 g · no handling loss
| Ingredient | Weight |
|---|---|
| Flour | 595.2 g |
| Water | 386.9 g |
| Salt | 11.9 g |
| Instant dry yeast | 5.952 g |
Yeast is 1% of flour for the actual product. This is an editable arithmetic example, not a fermentation schedule.
Weights are rounded for display; the calculation uses unrounded values. Use a scale suited to small yeast quantities.
Complete batch list
Mix 1,000 g for four 250 g portions. Flour 595.2381 g; water 386.9048 g; salt 11.9048 g; instant dry yeast 5.9524 g.
Formula and limits
Flour is 100% in baker’s percentages. Mixed dough = flour × (1 + water%/100 + salt%/100 + actual yeast%/100 + oil%/100 + sugar%/100). Work backwards from the needed dough to find flour, then multiply by each percentage.
For a handling loss of l% of mixed dough, mix = required portions ÷ (1 − l/100). A 20% loss needs 1,250 g mixed dough to leave 1,000 g for portions. Do not simply add 20% to the target.
Size estimates use your reference dough weight divided by its area. A round pizza’s area is π × diameter² ÷ 4; a pan’s area is length × width. Equal weight per area is an assumption, especially when switching between round pizza and deep pans. Enter known weights directly when crust styles differ.
Use a tested recipe for flour choice, yeast percentage and fermentation. This tool does not model a preferment, sourdough starter, time, temperature or rising speed. Do not enter a starter as yeast: its flour and water require a separate recipe balance.
King Arthur Baking: baker’s percentage and scaling. One inch is 2.54 cm; one ounce is 28.349523125 g.
