How do I calculate pizza dough ingredients from ball weight?

Multiply the number of balls by the weight of each ball to get your total dough mass. Add the baker percentages, including flour at 100%, then calculate each ingredient as total dough mass times its percentage divided by that percentage total. For two 250 g balls at 60% water and 2% salt, flour is 500 × 100 ÷ 162, or about 308.642 g.

What does hydration mean in baker percentages?

Hydration is the water mass divided by the flour mass, expressed as a percentage. In this worksheet, entering 60 in Water means 60 g of water for each 100 g of flour. It does not mean water is 60% of the finished dough mass.

Can I use my own yeast and oil percentages?

Yes. Water, salt, yeast and oil are all editable, including zero. Flour stays at 100%. The defaults demonstrate the arithmetic; the tool does not select a recipe, yeast type or fermentation time.

Why can rounded ingredient weights differ from the dough target?

Each ingredient is rounded independently to the nearest 1 g, 0.1 g or 0.01 g. The unrounded values add to the target dough mass within numerical precision, but the displayed weights can add to a slightly different total. The worksheet shows that difference and warns when a nonzero ingredient rounds to zero.

How do mixing batches and leftover planning work?

Balls per mixing batch splits the target into repeated full batches and one final partial batch when needed. Dough already available is a separate portion calculation: it shows how many complete balls of the chosen weight fit, the remainder and whether the available mass falls short of the target. It does not alter the ingredient formula.

Can I print or save the pizza dough worksheet?

Use Print worksheet to open a separate paper-friendly sheet and the browser print dialog, where supported browsers also offer Save as PDF. Download worksheet saves an HTML version you can open and print later. Copy ingredients includes the formula, ingredient weights, batch plan and any available-dough calculation.

Pizza Dough Calculator

Choose your dough-ball count and weight, then enter the water, salt, yeast and oil percentages from your formula. See each ingredient in grams, split the mix into batches and print a worksheet for the scales. Optional available-dough planning shows complete portions and the remaining mass.

Ingredient worksheetEditable example

Ingredient	Baker %	Mass (g)
Flour	100%	308.64
Water	60%	185.19
Salt	2%	6.17
Yeast	0%	0.00
Oil	0%	0.00

Portion plan2 × 250 g

500 g total dough before rounding

Each ingredient = total dough × its baker percentage ÷ 162. Flour contributes 100 to that percentage total.

Rounded ingredients total 500.00 g. Difference from target: 0 g.

Target dough500 g

Baker total162%

Mixing batches

1 × batch of 2 balls

500 g per batch

Flour 308.64 g · Water 185.19 g · Salt 6.17 g · Yeast 0.00 g · Oil 0.00 g

Each batch is rounded separately for weighing. Its displayed total can differ slightly from its target mass.

How the formula scales

Baker percentages compare every ingredient with the flour mass. They add to at least 100% because flour itself is always 100%.

At 60% water and 2% salt, two 250 g balls need 500 ÷ 1.62 = 308.641975… g of flour.

Enter dough already available to calculate complete portions, leftover mass and any shortfall against your plan.

View selectable worksheet text

PIZZA DOUGH WORKSHEET · GIZMOBENCH
2 balls × 250 g = 500 g
Baker percentages total 162%; flour is 100%.
Each ingredient = total dough × ingredient percentage / 162.

Flour: 100% | 308.64 g
Water: 60% | 185.19 g
Salt: 2% | 6.17 g
Yeast: 0% | 0.00 g
Oil: 0% | 0.00 g

Rounded ingredients: 500.00 g; difference from target: 0 g.
Display rounding: 0.01 g. Intermediate calculations are not rounded.

MIXING BATCHES
1 × batch of 2 balls (500 g per batch)
Flour 308.64 g · Water 185.19 g · Salt 6.17 g · Yeast 0.00 g · Oil 0.00 g

Scales your entered baker percentages without rounding intermediate weights; displayed masses use your chosen rounding. Values are editable examples, not fermentation, storage, allergen or nutrition recommendations.

Accuracy. Scales your entered baker percentages without rounding intermediate weights; displayed masses use your chosen rounding. Values are editable examples, not fermentation, storage, allergen or nutrition recommendations.

Common questions

How do I calculate pizza dough ingredients from ball weight?: Multiply the number of balls by the weight of each ball to get your total dough mass. Add the baker percentages, including flour at 100%, then calculate each ingredient as total dough mass times its percentage divided by that percentage total. For two 250 g balls at 60% water and 2% salt, flour is 500 × 100 ÷ 162, or about 308.642 g.
What does hydration mean in baker percentages?: Hydration is the water mass divided by the flour mass, expressed as a percentage. In this worksheet, entering 60 in Water means 60 g of water for each 100 g of flour. It does not mean water is 60% of the finished dough mass.
Can I use my own yeast and oil percentages?: Yes. Water, salt, yeast and oil are all editable, including zero. Flour stays at 100%. The defaults demonstrate the arithmetic; the tool does not select a recipe, yeast type or fermentation time.
Why can rounded ingredient weights differ from the dough target?: Each ingredient is rounded independently to the nearest 1 g, 0.1 g or 0.01 g. The unrounded values add to the target dough mass within numerical precision, but the displayed weights can add to a slightly different total. The worksheet shows that difference and warns when a nonzero ingredient rounds to zero.
How do mixing batches and leftover planning work?: Balls per mixing batch splits the target into repeated full batches and one final partial batch when needed. Dough already available is a separate portion calculation: it shows how many complete balls of the chosen weight fit, the remainder and whether the available mass falls short of the target. It does not alter the ingredient formula.
Can I print or save the pizza dough worksheet?: Use Print worksheet to open a separate paper-friendly sheet and the browser print dialog, where supported browsers also offer Save as PDF. Download worksheet saves an HTML version you can open and print later. Copy ingredients includes the formula, ingredient weights, batch plan and any available-dough calculation.

Scales your entered baker percentages without rounding intermediate weights; displayed masses use your chosen rounding. Values are editable examples, not fermentation, storage, allergen or nutrition recommendations.