Tool
Pizza Dough Calculator
Build precise pizza dough formulas for Neapolitan, New York, pan pizza, and sourdough using baker's percentages, preferments, and fermentation timing.
A dough calculator built for real pizza styles
Pizza Dough Pro calculates formulas using baker's percentages, the same system used by bakers and pizzaiolos to scale dough accurately. Start with the pizza you want to make: style, size, shape, thickness, fermentation schedule, and preferment. The calculator works backward from that target to produce a complete dough formula.
Why baker's percentages matter
In baker's percentages, flour is always 100%. Every other ingredient is measured against the flour. A 64% hydration dough means 64g of water for every 100g of flour. Salt, oil, sugar, malt, honey, and yeast are handled the same way.
More than a hydration calculator
Hydration matters, but it is only one part of the dough system. Pizza Dough Pro keeps flour strength, salt, yeast, fermentation time, preferment, and dough ball weight connected so changes make sense in context.
Preferments and fermentation timing
Poolish, biga, and levain are part of the total formula. When you choose a preferment, the calculator subtracts that flour and water from the final mix and shows the preferment as its own build step.
Dough loading instead of guesswork
Dough loading is grams of dough per square centimeter of pizza or pan area. It lets you control thickness more precisely across round pizzas, Detroit pans, teglia trays, and other formats.