Pizza dough calculator

Build a dough formula from the number of pizzas and your dough ball size. Every percentage is based on total flour, always 100%.

Flour = 100% Poolish is part of the final dough Settings saved in this browser

Formula inputs

Shape your batch

All percentages below are baker's percentages relative to total flour unless stated otherwise.

Pizza target

Number of pizzas Dough ball weight (g)

Target dough weight—

Dough formula

Hydration % Salt % Total instant yeast % Olive oil spoonsEstimated weight: 4.55 g per teaspoon; a tablespoon is 3 teaspoons. Honey spoonsEstimated weight: 7.1 g per teaspoon; a tablespoon is 3 teaspoons.

Poolish distribution

Poolish flour gramsIts share of total flour appears with the results. Poolish hydration % Poolish yeast % of total flour Poolish honey % of total flour

Fermentation schedule

Poolish at room temperature hours Poolish refrigeration hours Bulk fermentation hours Ball fermentation hours Final proof hours

Calculated recipe

Your dough, in grams

Total dough——

Complete recipe

unchanged by poolish

Ingredient	Baker's %	Total

Poolish

—

Ingredient	Amount

Final dough addition

remaining

Ingredient	Amount

Recipe check Flour 100% Water totals match Yeast totals match

Fermentation workflow

Mix poolish flour, water, yeast, and honey. Rest at room temperature for —.
Refrigerate the poolish for — if using a cold fermentation.
Mix the poolish with the final dough additions, then bulk ferment for —.
Divide and ball the dough. Ferment the balls for —, then proof for —.

Calculations use full precision internally. Displayed quantities are rounded for the kitchen only. Your settings stay on this device using browser storage.