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Pizza Dough Calculator
Base Parameters
Flour Weight (g)
Flour = 100% in baker's math
Number of Pizzas
Hydration (%)
Neapolitan: 60-65% | NY: 60-63% | Thin: 55-60%
Dough Weight Mode
Auto Calculate
Set Dough Ball
Dough Ball Weight (g)
Individual pizza dough ball weight
Ingredients (Baker's %)
Salt (%)
Yeast Type
Instant Dry Yeast (IDY)
Active Dry Yeast (ADY)
Fresh Yeast
Yeast (% as IDY)
Will auto-convert for yeast type
Oil (% - optional)
Sugar (% - optional)
Calculate Dough
Hydration
--
baker's percentage
Baker's Math:
All percentages are relative to flour weight (flour = 100%)
Ingredient Weights
Ingredient
Weight (g)
Baker's %
Dough Summary
Total Dough Weight:
--
Number of Pizzas:
--
Dough Ball Weight:
--
Yeast Type Used:
--
Export CSV
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