For pizza ovens, baking steels, and better home pizza.
Pizza Dough Calculator
Build your dough
250g is a good starting point for a 10–12 inch pizza.
Sets the starting yeast amount.
Advanced settings Fine-tune water, salt, yeast and oil.
More water gives a softer dough. Less water makes it easier to handle.
Most pizza dough works well around 2.5–3%.
A starting point only. Adjust for temperature, timing and flour strength.
Usually skipped for high-heat ovens; useful for browning in home ovens.
Dough recipe
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Basic method
Pizza dough FAQs
A 250g dough ball is a good starting point for a 10–12 inch pizza. Larger pizzas generally need more dough, depending on how thin you stretch the base and how much crust you prefer.
Use the calculator above to select your dough ball weight and number of pizzas. It will calculate the total flour, water, salt, yeast and oil required.
Hydration is the amount of water in pizza dough, expressed as a percentage of flour weight. For example, 60% hydration means 600g of water for every 1,000g of flour.
Higher hydration can produce a softer, lighter crust but makes the dough stickier and harder to handle. Our calculator starts at 60% hydration, an approachable starting point for home pizza makers.
Same-day pizza dough (3–6 hours): A quicker option when you want to make and bake pizza on the same day.
Overnight pizza dough (12–24 hours): Refrigerating dough overnight allows more time for flavour and texture to develop.
Cold-fermented pizza dough (24–72 hours): A longer refrigerated fermentation that can develop more complex flavour and improve dough handling.
These times are approximate. Actual fermentation depends on yeast quantity, flour, dough temperature and room or refrigerator temperature.
High-heat pizza ovens such as Ooni can bake pizzas quickly, so dough generally doesn't need added oil.
Home ovens operate at lower temperatures. Adding a little oil can improve the crust's texture during the longer bake. Our home oven and baking steel preset uses 2% oil while retaining 60% hydration for easier handling.
Our calculator supports instant dry yeast, active dry yeast and fresh yeast.
Choose whichever type you have available, and the calculator adjusts the quantity accordingly. Yeast requirements also vary with proofing time and temperature, so treat the suggested amount as a starting point.
