Pizza Dough Calculator
Baker's percentages for pizza dough: water by hydration, salt, and yeast scaled to your flour and dough-ball count.
Weight per dough ball (g)
279.67
Breakdown
- Water (g)
- 325
- Salt (g)
- 12.50
- Instant dry yeast (g)
- 1.50
- Total dough weight (g)
- 839
Last updated:
FAQ
What hydration should Neapolitan pizza dough be?
Classic Neapolitan dough sits around 60–65% hydration. Higher values (70%+) produce bigger air pockets but are harder to handle and need stronger flour.
How big should a pizza dough ball be?
About 250 g for a 12-inch (30 cm) pizza and 280 g for a 14-inch. This calculator divides total dough weight by your ball count.
What hydration should I use for Neapolitan pizza?
Traditional Neapolitan dough sits around 58–62% hydration. Higher values (70%+) give an airy, open crumb but need strong flour and practice to handle.
Why is my high-hydration dough too sticky?
Sticky dough is normal above 70% hydration. Use wet hands, a dough scraper, and give it time to relax — don't add flour, which lowers hydration.
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