Pizza Dough Batch Calculator
Work backward from dough-ball count and weight to flour, water, salt, oil and yeast quantities.
Flour requiredExample588.235 gg
- Water
- 382.353 g
- Salt
- 11.765 g
- Oil
- 11.765 g
- Yeast
- 5.882 g
- Total dough weight
- 1,000 g
How to calculate pizza dough batch
Total dough = ball count × ball weight; flour = total dough ÷ (1 + sum of baker’s percentages); each ingredient = flour × its percentage
Weights describe dough before baking, with no bowl loss. This mix excludes starter and other ingredients. Yeast quantity is your recipe choice, not a fermentation-time recommendation.
Worked example
An illustrative scenario. “Reset to example” restores it in the calculator.
- Dough balls
- 4 balls
- Weight per dough ball
- 250 g
- Water as percentage of flour
- 65%
- Salt as percentage of flour
- 2%
- Oil as percentage of flour
- 2%
- Yeast as percentage of flour
- 1%
Flour required: 588.235 g
Pizza Dough Batch FAQ
How is this different from a baker’s percentage calculator?
This starts with the finished dough weight you need and solves for flour. A basic baker’s percentage calculation starts with a known flour weight.
Guides for this calculation
Build context around the numbers with worked examples from our guides.
How to Scale a Recipe Without Losing Portion Control →