Pizza Dough Calculator

Adjust dough, sauce, and cheese amounts, then use the recipe steps below.

Calculator

Choose a built-in recipe, adjust the sliders, then save a custom version.

Pizza size (inches) Number of pizzas Built-in recipe Saved custom recipe Sauce level Cheese level

Baker's Percentages

Flour is always 100%. These sliders set the rest of the formula.

Water / hydration 65%

Salt 3%

Instant yeast 0.5%

Sugar 1.5%

Flour Blend

Keep the sliders at 100% total. Moving one slider balances the others automatically.

Bread / high-gluten flour 100%

All-purpose flour 0%

Rye flour 0%

Custom recipe name

Total dough 0 g

Per ball 0 g

Hydration 0%

Dough baseline

100% bread flour, 61% water, 3% salt, 0.5% yeast, 1.5% sugar.

Current recipe

Traditional currently uses 61% water, 3% salt, 0.5% yeast, and 1.5% sugar.

Batch Summary

Target dough weight based on pizza size and count.

Total dough 0 g

Per dough ball 0 g

Approx. bake style Traditional

Dough Ingredients

Approximate household volumes are included for reference.

Toppings Per Pizza

Scaled from the current dough formula.

Recipe Steps

A practical workflow with dough cues for mixing, fermenting, and baking.

Mix the flour with most of the water until no dry flour remains. Hold back only enough water to dissolve the salt, sugar, and yeast later.
Cover the dough and let it autolyse for 20 minutes.
Dissolve the salt, sugar, and yeast in the reserved water, then add it to the dough. Mix until absorbed. If the dough resists taking in the liquid, cover it for 20 minutes, then continue.
Develop the dough by hand or in a mixer until it is smooth, elastic, and passes a windowpane test. With a mixer, watch dough temperature; use cold water or move the autolyse to the fridge if the room is warm.
Let the dough rise at room temperature until at least doubled, and possibly close to tripled, which usually takes about 1 to 3 hours.
Divide and weigh the dough using the calculator output, then form each portion into a tight ball and place it in a lightly oiled container.
Cold ferment in the fridge for about 2 to 3 days. Longer ferments around 72 to 96 hours can work when the dough still has enough strength.
Take the dough out 2 to 4 hours before baking so the balls can relax and come closer to room temperature. The dough should look airy and expanded before stretching.

Sauce Reference

Reference sauce batches for common tomato can sizes.

28 oz can workflow

Tomatoes: 28 oz, salt: 2 g, sugar: 12 g, oregano: 2 tsp.

105 oz Redpack workflow

Tomatoes: 105 oz, water: 26.25 oz, salt: 11.25 g, sugar: 45 g, oregano: 7.5 tsp.

Current Bake Notes

Current baking notes.

Stone temp

Launch when the stone is around 675 to 700 degrees F.

Flame

Use low flame when the pizza goes in, then adjust only if the top needs more heat.

Turning

Turn about every 30 seconds for an even bake.

Bench flour

Semola or all-purpose, not semolina.