Baking
Pizza Dough Calculator
Use baker's percentages to scale pizza dough perfectly. Pick the style and number of pies — get flour, water, salt, and yeast in grams.
FAQ
What's hydration? +
Water as a % of flour weight. 60% means 600g water per 1000g flour. Higher hydration = more open crumb but harder to handle.
What's thickness factor? +
Ounces of dough per square inch of pizza. NY-style is around 0.085-0.095. Use higher TF for thicker crust.