FROM GREG’S KITCHEN TO YOURS

Pizza dough calculator.

Set your batch. Dial in your dough. Let’s make pizza.

FREE TOOL

Total dough—Flour—Water—

01 Build your batch

Pizza style

An editable starting point for a foldable, classic slice.

Number of pizzas

Dough per pizza

280 g is a starting point for a 12-inch round. Adjust for your preferred thickness.

02 Make it your own

BAKER’S %

Hydration

Water as a percentage of flour

Firmer doughWetter dough

Salt

Oil

Sugar

Yeast type

Yeast amount

Presets use instant yeast. Set the yeast percentage for your recipe, fermentation time, and temperature. Changing yeast type does not convert the amount.

Style presets are editable starting points, not Greg’s shop recipes or complete fermentation schedules.

YOUR NEXT BATCH

The dough recipe

New York–style

TOTAL DOUGH—

4 pizzas × 280 g

Ingredient weights and baker’s percentages for your batch
Ingredient	Baker’s %	Weight

Displayed weights are rounded; the total uses full precision. For small yeast amounts, use a precision scale.

How does the calculator work?

Every percentage is based on flour weight, which is always 100%. At 65% hydration, 1,000 g of flour needs 650 g of water.

The calculator divides your target dough weight by the full formula percentage, then works out every ingredient. Oil and sugar are included in the dough weight; oil is not counted as water.

Dusting flour, pan oil, toppings, and dough lost during handling are not included. This version calculates straight dough with commercial yeast; it does not account for starter, poolish, or biga.

Learn the math: King Arthur Baking’s baker’s percentage guide.

What should I know before mixing?

Use a scale and match the flour to your recipe. Flour absorption, dough temperature, yeast quantity, and fermentation all affect the result. The style presets are suggested formulas to adjust and test.

Yeast is a manual input. These presets do not predict when your dough will be ready. Choose your yeast amount using a proven recipe for your planned time and temperature, and follow its mixing, fermentation, and baking instructions.

Choose the yeast type you are actually using, then enter the percentage called for by that recipe. Switching the type changes the ingredient label only.