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Pizza Dough Calculator
Scale any dough formula to exactly the number of balls you need, in baker’s percentages — with poolish and biga handled properly, and the real cost per dough ball pulled from what you actually pay for flour.
How much dough do you need?
A little dough always stays in the mixer and on the bench. 1–3% is typical — this makes a bit extra so you don’t come up a ball short.
Your formula
Everything is a percentage of the total flour, which is always 100%. That’s what baker’s percentages mean, and it’s why the column adds up to more than 100.
IngredientBaker’s %TypePrice from
“Price from” lets you pick exactly which of Your Ingredients each line is costed against — so the right flour is used even if it’s saved under a distributor’s wording.
Preferment
A poolish or biga made the day before. Its flour and water come out of the totals above rather than being added on top — so your hydration and percentages stay exactly as you set them.
Results
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Total dough to make
Total flour
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Hydration
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Total formula
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Mixing sheet
Weigh everything — volume measures aren’t accurate enough for dough at this scale.
| Ingredient | Baker’s % | Grams | Pounds & ounces | Cost |
|---|