Get exact dough measurements for any style of pizza. Enter your number of pizzas, dough ball weight, and hydration level the calculator handles the baker’s math, yeast amounts, and gives you a fermentation timeline. Whether you’re making Neapolitan in an Ooni or home oven pizza on a steel, this tool gets your ratios right every time.
Set Up Your Recipe
Start with how many pizzas you want to make and your target dough ball weight 250g is standard for a 10-12 inch Neapolitan, 280-300g works better for home ovens where you want a slightly thicker base. Set your hydration percentage (start with 63-65% if you’re new to this, go higher once you’re comfortable handling wet dough). The calculator gives you exact gram amounts for flour, water, salt, and yeast, plus a fermentation timeline based on your method.
If you’re working with pre-fermented dough, select the correct pre-ferment option for the Biga Dough or the Poolish Dough and the calculator will automatically provide the ingredient breakdown you need for your pre-ferment and total dough.
Dial In Your Dough by Oven Type
I use this calculator every week for my own bakes. Here are the starting points I’d recommend based on what you’re working with:
Home oven (up to 550°F) on a pizza stone or steel: 270-280g dough balls at 60-63% hydration. Lower hydration makes the dough easier to handle in a longer bake. I get my best results with a 48-hour cold ferment at this hydration the crust comes out crispy on the bottom with a good chew. Here’s my full 48-hour cold fermented dough recipe if you want the step-by-step.
Ooni Volt or indoor electric pizza oven (up to 850°F): 250g dough balls at 65-68% hydration. The higher heat means faster cook times, so you can push hydration up for a lighter, more open crumb. I run my Volt at 800°F stone temp with the top element on high. The 65% hydration with Caputo Pizzeria flour is my go-to — read my Caputo flour breakdown if you’re choosing between their flours.
Outdoor pizza oven (Ooni Koda, Gozney, wood-fired): 240-260g dough balls at 65-70% hydration. These ovens hit 900°F+ so you want a wetter dough that can handle the fast bake without drying out. If you’re not sure what hydration level to aim for, my hydration guide breaks down how hydration changes texture at different oven temperatures.
Find the Best Recipe for You in 60 Seconds
If you’re new to making dough from scratch or you’re not sure which recipe matches your oven setup, take the Pizza Dough Recipe Quiz it asks about your oven, experience level, and time available, then gives you a personalized recipe recommendation.
Master the Fundamentals
Once you’ve calculated your recipe, these guides will help you nail the execution:
- Mastering Fermentation — How room temp, cold ferment, and timing affect your crust
- Best 00 Flour for Pizza Dough — Comparing Caputo, Polselli, and other Italian flours
- Pizza Dough Hydration Explained — Why hydration percentage matters more than most recipes tell you
- Biga vs Poolish — Which pre-ferment method is right for your style