Pizza Dough Calculator

1. Enter Number of dough balls and Dough ball weight (each).
2. Choose Weight unit: grams (g), kilograms (kg), ounces (oz), or pounds (lb).
3. Enter Hydration (% of flour), Salt (% of flour), and Yeast (% of flour). Leave Oil (% of flour) and Sugar (% of flour) at 0 when they are not part of your formula.
4. Click Calculate to show the result, formula, and assumptions table. The result section stays hidden until a calculation succeeds.
5. Use Copy result or Download result (.txt) to keep the plain-text summary.
6. Click Reset to restore the default values, clear errors, and hide the result.

What the Calculator Calculates

The calculator uses your dough-ball count, dough-ball weight, selected unit, and baker's percentages to calculate flour, water, salt, yeast, oil, sugar, and total dough weight. The result also shows the formula and an assumptions/intermediate-values table. Headline values are displayed to one decimal place; table and downloaded values use additional fixed decimal places.

How the Pizza Dough Formula Works

Flour is the 100% reference weight. The calculation runs in this order:

1. Total dough weight = Number of dough balls x Dough ball weight
2. Flour weight = Total dough weight / (1 + (Hydration% + Salt% + Yeast% + Oil% + Sugar%) / 100)
3. Each ingredient weight = Flour weight x (its percentage / 100)

For example, 4 dough balls at 250 g each produce 1000 g of total dough. With 65% hydration, 2.8% salt, and 0.3% yeast, the displayed calculation is about 594.9 g flour, 386.7 g water, 16.7 g salt, and 1.8 g yeast.

Units and Baker's Percentages

The selected Weight unit applies to dough-ball weight and displayed result weights. The script converts values internally to grams, then converts the results back to grams (g), kilograms (kg), ounces (oz), or pounds (lb) for display.

Hydration (% of flour), Salt (% of flour), Yeast (% of flour), Oil (% of flour), and Sugar (% of flour) are percentages of flour, not of total dough weight. Setting oil or sugar to 0 removes that ingredient from the calculation.

Validation, Display Precision, and Copying Results

• Number of dough balls must be a whole number of 1 or more.
• Dough ball weight (each) and hydration must be greater than zero.
• Salt, yeast, oil, and sugar percentages must be zero or greater.
• An invalid value stops the calculation and shows an error instead of a result.
• Copy result copies a plain-text summary and shows Copied to clipboard. when successful. If copying fails, the interface shows Could not copy - select and copy manually.
• Download result (.txt) saves a plain-text file named pizza-dough-calculator-result.txt.

Assumptions and Limitations

• Flour is treated as one combined 100% reference weight.
• The calculator does not fetch recipes, ingredient data, or nutritional information.
• It does not infer percentages or add ingredients that are not listed.
• The calculation uses the dough-ball count, dough-ball weight, and percentages you enter. It provides no additional adjustment controls for other stages or ingredients.
• It does not apply a pizzeria association's, culinary school's, or regional standardized formula. The output is a transparent mathematical calculation, not professional culinary advice.

Privacy and Calculator Data

The calculator script uses the entered calculator values for browser-side arithmetic and contains no request that uploads those calculator values. This statement applies to the calculator logic, not to every other feature or form on the page.

Frequently Asked Questions