About this tool
Pizza Dough Calculator is a free, in-browser tool that builds a pizza dough recipe from the number of dough balls you want and their weight, using baker's percentages for hydration, salt, yeast and oil. It back-solves the flour weight so the finished dough hits your target ball weight exactly. Everything is computed on your device.
Total dough is dough balls × ball weight. Because water, salt, yeast and oil are all percentages of the flour, flour = total ÷ (1 + hydration% + salt% + yeast% + oil%), and then water = flour × hydration ÷ 100, with salt, yeast and oil found the same way. By design flour + water + salt + yeast + oil adds back up to the total dough weight, so the recipe is mass-balanced.
Typical starting points are 62% hydration, 2% salt and around 0.5% yeast, with a 250 g ball for a roughly 12-inch pizza. Adjust hydration for a wetter or drier dough and add oil for a softer, pan-style crust.