Pizza Dough Calculator: Flour, Water, Salt and Yeast

How to use it

Enter the Number of pizzas and the Weight of each dough ball.
Set the Hydration and the Salt as percentages of the flour, or keep the examples.
Choose the Yeast type and enter the Yeast percentage for your temperature and time.
Read the grams of flour, water, salt and yeast. Leave Olive oil and Sugar empty for a Neapolitan dough.

How the weights are calculated

Every ingredient is a percentage of the flour, and the flour is 100 %. The total dough is the number of balls times the weight of one ball. The flour is that total divided by the sum of 100 % and all the other percentages, and each other ingredient is its percentage of that flour.

flour = total dough ÷ (1 + hydration + salt + yeast + oil + sugar)
water = flour × hydration
salt = flour × salt
yeast = flour × yeast × factor for the yeast type

Dry yeast weighs one third of fresh yeast (AVPN disciplinare 2024: 1 g dry for 3 g fresh).
Instant yeast is taken as 0.3 of fresh yeast, from a yeast conversion table by freee-foods. The disciplinare gives no instant figure, and brands differ, so check the packet.
Ball weights from AVPN: about 200 g for a 22 to 24 cm pizza and 280 g for a 28 to 35 cm pizza.

What the Neapolitan rules say

The AVPN disciplinare gives the dough per litre of water: about 1.6 to 1.8 kg of soft wheat flour of type 00 or 0, 40 to 60 g of salt and 0.1 to 3 g of fresh yeast. It sets the yeast by temperature, humidity and time, and allows 12 to 24 hours of fermentation.

It allows no fat and no sugar in the dough, and the flour is mixed by the direct method, with the water first.

What this calculator does not cover

Flour strength and water absorption. The right hydration depends on the flour, so change the percentage for yours.
Pre-ferments such as a sourdough starter, which have their own flour and water. Use the sourdough calculator for those.
The fermentation time itself. Choose the yeast percentage that matches your time and temperature.

Worked example: four balls of 250 g

The total dough is 4 × 250 g = 1,000 g. With 60 % water, 2.8 % salt and 0.1 % fresh yeast, the parts add up to 1 + 0.60 + 0.028 + 0.001 = 1.629, so the flour is 1,000 ÷ 1.629 = 614 g.

The water is 60 % of 614 g, or 368 g. The salt is 2.8 % of 614 g, or 17.2 g. The fresh yeast is 0.1 % of 614 g, or 0.6 g. With active dry yeast the yeast would be 0.2 g.

Ingredient	Grams
Flour	614
Water	368
Salt	17.2
Fresh yeast	0.6

Frequently asked questions

How much flour and water go into one pizza ball?

Divide the ball weight by the sum of 100 % and the other percentages, then take the hydration of that flour for the water. A 250 g ball at 60 % hydration with 2.8 % salt and 0.1 % yeast uses about 153 g of flour and 92 g of water.

What is hydration in pizza dough?

Hydration is the weight of water as a percentage of the flour. A 60 % dough has 60 g of water for every 100 g of flour, and the AVPN flour amount works out to about 56 to 63 %.

How much fresh yeast should I use?

AVPN gives 0.1 to 3 g of fresh yeast per litre of water, depending on temperature and time, so the right amount depends on your fermentation. Enter the percentage that matches the time and the temperature you will use.

Can I use dry yeast instead of fresh?

Yes. The AVPN disciplinare gives one part dry yeast to three parts fresh, so the calculator divides the fresh weight by three. Instant yeast uses 0.3 of the fresh weight from a conversion table, and brands differ.

Does Neapolitan pizza dough have oil or sugar?

No. The AVPN disciplinare says no fat or sugar goes into the dough. The calculator allows them for other styles and shows a note when they are used.

Which flour should I use for this dough?

AVPN names soft wheat flour of type 00 or 0. The weights here work with any flour, but the right hydration depends on how much water the flour absorbs, so adjust the percentage for yours.

Sources

Figures and text last checked on Tuesday, November 10, 2026.

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