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Flame & Feast

Tool

Pizza Dough Calculator

To scale a pizza dough, add every baker’s percentage together with flour at 100%, divide your target dough weight by that total, and multiply by 100 — that gives the flour weight, and every other ingredient follows from it. At 65% hydration and 2% salt, a 1,670g batch is exactly 1,000g flour, 650g water and 20g salt.

Set the number of balls and their weight below and the calculator does the inversion for you, including preferments and yeast conversions.

Style

Dough style

Typical bake temperature for Neapolitan

0°F800–950°F1000°F

How much dough

Size by

Baker’s percentages

Water as a percentage of flour.

Entered as instant dry. Converted below.

Your recipe

1000g of dough · 159.96% total

Ingredient weights and baker’s percentages
IngredientWeightBaker’s
Flour625g100.0%
Water356g57.0%
Salt18.1g2.9%
Instant dry yeast0.4g0.06%
Total999.5g

Yeast, whichever you have

  • Instant dry0.4g
  • Active dry0.5g
  • Fresh1.2g
  • Yeast comes to 0.4g, below what most kitchen scales resolve. Scale the batch up, or measure with a 0.01g scale.

How the maths works

In baker’s percentages, flour is always 100% and every other ingredient is expressed as a percentage of the flour weight. That makes recipes scale cleanly, but it means you cannot read the flour weight straight off a target batch size — you have to invert it.

Add all the percentages together, flour included. Call that total S. For a target dough weight T:

flour = T × 100 / S

Everything else is then a percentage of that flour. Four 250g Neapolitan balls come to 1,000g of dough; at 60% hydration, 2.5% salt and 0.2% yeast, S is 162.7, so the flour is 1,000 × 100 / 162.7 = 615g, the water is 369g, the salt is 15.4g and the yeast is 1.2g.

The calculator rounds the flour to the nearest gram first and derives everything else from that rounded figure, so the percentages hold exactly against the flour you actually weigh out. That can leave the batch a gram or two off your target, which is under a gram per ball — it tells you when that happens rather than hiding it.

Where these numbers come from

The arithmetic above is exact and you can check it with a calculator. The style presets are a different kind of thing: they are conventional starting points, not measurements, and you should treat them as a place to begin rather than a target to hit.

The Neapolitan preset is the exception — it is derived from a published specification rather than from convention.

Keep reading

Ovens that reach these temperatures

The Neapolitan preset above assumes a 60–90 second bake, which needs a floor around 900°F. These are the ovens in our catalogue rated to reach it, with the figures their manufacturers publish.

Ooni Koda 16

Ooni Koda 16

Gas-only and deliberately simple. Turn it on, wait, cook — no fire to manage.

Max temperature
950°F (500°C)
Max pizza size
16 in
$$$$Propane · Natural gas
Check current price on Amazon
Ooni Volt 2

Ooni Volt 2

Electric, and the only one here you can legitimately run indoors on a normal socket.

Max temperature
850°F
Temperature range
70–850°F
$$$$Electric (120V / 1600W)
Check current price on Amazon
Gozney Roccbox

Gozney Roccbox

The portable one. Retractable legs and a silicone jacket you can stand next to.

Max temperature
950°F (500°C)
Max pizza size
12 in
$$$$Propane · Wood (burner sold separately)
Check current price on Amazon

Product image pending

Gozney Dome (Gen 2)

The one you stop upgrading from. Three pizzas at once, and it roasts as well as it bakes.

Capacity
Three 10 in pizzas, two 12 in, or one 18 in
Fuel
Hybrid — wood, charcoal or propane
$$$$Wood · Charcoal
View at Gozney

Amazon does not sell the Dome — a search for it returns covers and stands. This goes to Gozney, who sell it directly.

Gozney Arc XL

Gozney Arc XL

A 16-inch outdoor gas pizza oven with a lateral rolling flame, digital temperature display, and professional heat retention.

Pizza capacity
16-inch pizza capacity (16.8" x 20.3" removable stone floor)
Burner system
Lateral rolling gas flame mimicking traditional wood-fired ovens
$$$$Liquid propane
Check current price on Amazon
Solo Stove Pi Prime

Solo Stove Pi Prime

Propane-only portable 12-inch pizza oven with Demi-Dome heat redirection and front-facing dial control.

Pizza capacity
12-inch pizza capacity
Heat-up time
Reaches 950°F in approximately 15 minutes
$$$$Liquid propane
Check current price on Amazon

Common questions

How do you calculate pizza dough from baker’s percentages?
Add every percentage together, flour included. For 65% hydration and 2% salt that is 100 + 65 + 2 = 167%. Divide your target dough weight by that total and multiply by 100 to get the flour weight, then take each other ingredient as its percentage of that flour. A 1,670g batch gives 1,000g flour, 650g water and 20g salt.
How much does a pizza dough ball weigh?
It depends on the diameter and how thick you want the base. Multiply the pizza’s area by a dough density: roughly 0.40 g/cm² for Neapolitan and 0.44 g/cm² for New York. A 30cm Neapolitan works out at about 283g.
How do I convert fresh yeast to instant dry yeast?
Divide by three. The conventional bakery ratio is fresh : active dry : instant of 3 : 1.33 : 1, so 9g of fresh yeast is about 3g of instant dry or 4g of active dry.
What hydration should pizza dough be?
Neapolitan sits around 55–62%, New York around 60–65%, and Roman teglia as high as 75–85%. Higher hydration gives a more open crumb but slacker dough that is harder to handle by hand.
How much flour goes into a poolish?
A poolish typically takes 20–40% of the total flour at 100% hydration, meaning equal weights of flour and water. That flour and water come out of the main recipe rather than being added to it, so the final dough weight does not change.