Dough calculator

Baker's-percentage pizza dough calculator. Tweak hydration, salt, oil, and ferment time; grams scale automatically. Share the URL — every input round-trips.

Inputs

Sizing

Mode

Pizzas

Dough ball weight (g)

Display unit

Hydration & ratios (baker's %)

Hydration: 65%

Salt: 2.5%

Olive oil: 0%

Sugar: 0%

Fermentation

Ferment hours: 24 h

Fermentation temperature

Auto-suggest yeast (Forkish heuristic)

Suggested: 0.080% IDY at cold for 24 h

Dough recipe

Ingredient	Baker's %	Grams
Flour	100.00%	620.6 g
Water	65.00%	403.4 g
Salt	2.50%	15.5 g
Yeast (IDY)	0.08%	0.5 g
Total	167.6%	1040 g

Yields 4 dough balls of 260 g each.

More tools

Bake calculator → — choose oven type, get surface temp and bake time.
Cold-proof timer → — schedule a 24/48/72 h dough day from your serve time.
Style finder → — pick characteristics, get a list of styles that match.