Pizza dough calculator
Pick a style, set how many balls you want and their weight, and get the exact flour, water, starter and salt. The dough weight is locked to your ball count — a poolish or sourdough starter is counted in.
Tap a style, then set the total dough to (balls × ball weight). Neapolitan balls are ~250 g; New York ~320 g.
Show the math
- Dough locked to your ball count — total dough = balls × ball weight.
- Poolish or sourdough starter? Its flour and water are counted.
Hydration, flour and ball weight by style
Pizza is just bread with strong opinions about hydration and heat. A Neapolitan baked in a screaming-hot oven wants a lower hydration, around 60–62%, so the rim can puff without the base going soggy — traditionally with a fine 00 flour that tolerates the heat. A New York slice, baked cooler and longer, runs a little wetter at 62–65% and often leans on a higher-protein bread flour and a touch of oil and sugar.
Ball weight sets your pizza size
Portion your total dough into balls before it proofs. A 250 g ball is the classic Neapolitan 11–12 inch; New York rounds run 300–350 g; pan and Detroit styles are heavier and pressed into a tray. Decide how many pizzas and how big, multiply, and lock that total in the calculator — the flour and water fall out automatically.
Cold ferment for flavour
Pizza rewards patience. A slow cold ferment in the fridge — one to three days — builds far more flavour and a more digestible crust than a rushed same-day dough. A modest amount of sourdough starter or a poolish deepens it further; set the starter grams and hydration and DoughMath keeps your true hydration honest.
Pizza dough FAQ
Is 60 or 70 hydration pizza dough better?
It depends on the style and your oven. Around 60–62% suits Neapolitan in a very hot oven — it stays extensible and puffs at the rim. 65–70% suits New York and pan styles baked cooler, giving a lighter, airier crumb. Higher hydration needs a hotter oven and more careful handling.
How many pizzas does 250g dough make?
250 g is one classic Neapolitan-sized ball — a roughly 11–12 inch pizza. So 1000 g of dough makes four. New York slices run larger, around 300–350 g a ball; pan pizzas are heavier still.
What is the baker’s percentage for pizza dough?
A typical Neapolitan sits near 100% flour, 60–65% water, 2.5–3% salt and a small preferment or starter. DoughMath shows these percentages for you and counts the flour and water in your starter or poolish.
How do you calculate hydration for pizza dough?
Same as any dough: total water ÷ total flour × 100. If you use a poolish or sourdough starter, its flour and water count towards the totals — set the starter grams and hydration and the calculator handles it.