Choose the number and weight of dough balls, then calculate a complete dough formula.
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About this tool
How it works
The target dough weight is divided by the sum of baker's percentages. Flour is the 100% base and every other ingredient is calculated from it.
Example
Make four 260 g dough balls at 65% hydration with 2.8% salt and 0.2% yeast.
Private by default
The calculation or transformation happens in this browser. There is no account, and the values you enter are not sent to NaughtyBear Labs.
How to use Pizza Dough
- Enter the number of dough balls and target weight of each ball.
- Set hydration, salt, yeast, and optional oil using baker’s percentages.
- Weigh the calculated ingredients, then choose fermentation time and temperature appropriate to the yeast level and recipe.
Common questions
- What does 65% hydration mean?
- Water weighs 65% as much as the flour; for example, 650 g water for every 1,000 g flour.
- Does the calculator choose fermentation time?
- No. Yeast type, dose, dough temperature, room temperature, and refrigeration all affect fermentation.