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Pizza Dough Hydration Calculator

Calculate flour, water, salt, and yeast in grams for pizza dough from the number of dough balls, target ball weight, and hydration percentage. Uses baker's percentages so you can match Neapolitan or New York style hydration.

Enter Values

0%100%

Water weight as a percent of flour (often 60 to 65 for pizza)

0%100%
0%100%

Instant dry yeast as a percent of flour

Result

Enter values above and click Calculate to see your result.

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Formula

#
Core Formula
Total dough = balls x ball weight. Flour = total / (1 + hydration% + salt% + yeast%). Water = flour x hydration%. Salt and yeast = flour x their baker's %.

How it works: Hydration is water as a percent of flour. Salt and yeast are also expressed as a percent of flour. The calculator splits total dough weight into ingredients that add up to that weight.

Worked Example

4 balls at 250 g each, 62% hydration, 2.5% salt, 0.2% yeast:
1Step 1: Total dough = 4 x 250 = 1000 g
2Step 2: Divisor = 1 + 0.62 + 0.025 + 0.002 = 1.647
3Step 3: Flour = 1000 / 1.647 = 607.2 g
4Step 4: Water = 607.2 x 0.62 = 376.5 g
5Step 5: Salt = 607.2 x 0.025 = 15.2 g
6Step 6: Yeast = 607.2 x 0.002 = 1.2 g

Frequently Asked Questions

What is hydration in pizza dough?

Hydration is the ratio of water to flour, written as a percent of flour weight. A 62% hydration dough uses 62 g of water for every 100 g of flour. Higher hydration can mean a more open crumb but trickier handling.

Why are salt and yeast in percent of flour?

Baker's percentage expresses every ingredient as a percent of the flour weight. That makes it easy to scale recipes up or down while keeping the same character.

Does this include oil or sugar?

No. Add oil, sugar, or preferment separately if your recipe uses them. This tool focuses on flour, water, salt, and yeast for a clear hydration-based batch.

How do I convert to ounces or pounds?

Divide grams by 28.35 for ounces. Divide grams by 453.592 for pounds. Many kitchen scales switch units with one button.

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