For pizza ovens, baking steels, and better home pizza.
Pizza Dough Calculator
Choose your setup, dough ball size, yeast type and proofing time. We’ll calculate the ingredients for your pizza dough.
Build your dough
Oven type
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
Total dough
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Ingredient
Amount
%
Flour
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100%
Water
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Salt
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Instant dry yeast
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Oil
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Note:
Yeast is a starting point. Warmer temperatures and longer proofing time need less yeast;
cooler temperatures and shorter proofing time need more.
