The Pitmaster's Toolkit

Pizza Dough Calculator

Flour, water, salt, yeast — weighed to the gram for your oven, your hydration, and your party size.

Number of pizzas 4

Dough ball weight 250 g

250g makes a 12-inch Neapolitan-style pizza.

Hydration 65%

60–65% is forgiving. 70%+ gets airy but sticky.

Salt 2.5%

Yeast type

Percentages assume a 24-hour cold ferment. For same-day dough, triple the yeast.

Your recipe

Flour (100%)585 g

Water380 g

Fine sea salt14.6 g

Yeast1.8 g

Total dough1,000 g

Makes4 balls × 250 g

The method in 5 steps

Mix: Dissolve salt in the water, add yeast, then mix in flour until shaggy. Rest 20 minutes.
Knead: 8–10 minutes until smooth and elastic. It should pass the windowpane test.
Bulk ferment: Cover and refrigerate 24 hours (or 2 hours at room temp for same-day).
Ball: Divide into balls, tuck the seams under, and proof 2–4 hours at room temp before baking.
Bake: Launch into your hottest oven — 700°F+ for Neapolitan, 550°F on steel for New York style.

Use a kitchen scale. Cups lie; grams don't.