Pizza Dough Calculator
Calculate flour, water, yeast and salt for any number and size of pizzas.
Last updated · View algorithm, constants and default inputs (JSON)
About this calculator
Dough weight is estimated from pizza area and crust thickness. The ingredient split uses baker’s percentages: water 62%, yeast 0.5%, and salt 2.5% of flour, so total dough is 165% of flour.
Worked example
calculated with the default values below
Number of pizzas 4 pizzas · Pizza diameter 12 in · Crust style Standard (2.2 g/in²) Dough per pizza 249 g · Total dough 995 g · Flour 603 g · Water 374 g · Instant yeast 3.0 g · Salt 15.1 g
General background references
Disclaimer
These calculators give general cooking guidance. Ingredient density, oven calibration, altitude and equipment all vary, and safe minimum internal temperatures always take precedence over timings. Follow the food-safety advice issued by your national authority.
Implementation source
This record describes the implementation used by this page. It is not independent validation. External references, when available, support only the stated formula or definition; estimates and custom rules retain their own assumptions.
Formula and variables
M = π × (d ÷ 2)^2 × F × n; flour = M ÷ 1.65
- M
- Total dough (g)
- d
- Diameter (in)
- F
- Thickness factor
- n
- Number of pizzas
- flour
- Flour amount (g)
F from table: 1.8/2.2/2.8; water/yeast/salt = flour × 0.62/0.005/0.025.
Frequently asked questions
How are the ingredient amounts calculated?
The flour amount is total dough weight divided by 1.65. Water is 62% of flour, yeast 0.5%, and salt 2.5%, so the listed ingredients total 165% of the flour weight.