Cooking & Kitchen
Pizza Dough Calculator
Based on a classic dough ratio — 65% water, 2% salt and a pinch of yeast relative to the flour — this gives the ingredient weights for your dough balls.
Formula
Flour = total dough / 1.675, then water = 65% of flour, salt = 2% of flour, yeast = 0.5% of flour.
How it works
Bakers describe dough by percentages of the flour weight. That system scales cleanly: once you know the flour, every other ingredient follows.
Let the dough rest and rise until roughly doubled before shaping. A longer, cooler rise gives more flavour than a fast warm one.
FAQs
What does 65% hydration mean?
It means the water weighs 65% as much as the flour. Higher hydration makes a softer, more open crumb but a stickier dough.
Can I use less yeast?
Yes. Less yeast with a longer rise often tastes better — just give the dough more time.
Does the salt percentage matter much?
Yes. Around 2% seasons the dough and strengthens it. Much less tastes flat; much more slows the yeast.