Pizza Dough Calculator

Baker's Percentage Tool
Scale
×
g each
Total: 1080 g
Pan Dimensions — overrides ball weight for pan pizzas
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Sets scale to 1 pan at the calculated dough weight.
Roman ~0.35 · Detroit ~0.65 · Focaccia ~0.80. Formula uses cm area: length × width × factor = grams.
Round Pizza Thickness
NY ~0.08-0.11 oz/in² · thin ~0.065 · thicker home pie ~0.12+
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Flour Blend — all types must total 100%
Flour %Grams
Flour totals 100%
Target Protein Blend
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Ingredients — type % or grams, the other updates automatically
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Ingredient %Grams
Total — % — g
Baker's % uses flour = 100%. Other ingredient totals naturally exceed 100% — this is correct and expected.
Yeast Equivalents — same amount, different type
Mass / Volume Helper
Use grams for final recipes. This helper is only for translating old volume recipes.
Tiny Yeast Precision
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Preferment — optional add-on
None
Poolish
Biga
Poolish + Biga
Sourdough
Field%Grams
Poolish flour % g
Poolish yeast (IDY) % g
Final dough yeast (IDY) % g
StageGrams
Total Formula (Baker's %)
Ingredient%Grams
How to use

Last field typed wins. Type a percentage to calculate grams, or type grams to calculate the baker's percentage. The filled dark field is the active anchor for that row.

Scaling keeps the formula stable. Change Balls or Weight to resize the batch. Percentages stay fixed while grams update.

Flour is always 100%. Water, salt, yeast, oil, sugar, and custom ingredients are measured against total flour weight.

Preferments stay linked. Enter either percent or grams for preferment flour and the other value updates automatically.

Save Recipe
Recipe Book Details
Method Timeline Planner
Pick a bake time to generate a timeline.
Troubleshooting Notes
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Public / Private Sync Checklist
Private/copyable code: Code.gs + Index.html
Public test demo: docs/index.html
After feature changes, sync the static demo, keep PIZZA_CALC_DEMO_READONLY = true, then verify save/delete/bake-log actions stay blocked.
Professional Tools
Nutrition Table
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Professional Dough Management
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Dough Readiness Tracker
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Adaptive Dough Calibration
Learning from bake logs in the background. Add scored bakes to unlock personalized recommendations.
Recipe Version Snapshot
Load or save recipes to see version, parent recipe, updated date, and current formula summary here.
Style Formula Templates
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Ingredient Knowledge Base
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Bake Environment Planner
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Issue To Formula Recommendations
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Production Batch Mode
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Inventory / Costing
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Recipe Import Parser
Paste a gram-based recipe to estimate baker percentages.
Pizza Size Visual
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Deep Dish / Stuffed Split
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Deep / Sloped Pan Geometry
Uses bottom area plus side-wall surface for deep or sloped pans.
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Bowl Residue Compensation
Adds extra dough so the portioned dough remains on target after mixer/bowl loss.
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Salt / Yeast Volume Output
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Shareable Formula Link
Links store the formula in the URL hash only. Private saved recipes still stay in your sheet.
Preferment Basis Converter
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Link to Recipe
Saved temperature and time will be automatically loaded when you open that recipe in the Calculator.
Fermentation Conditions
Water Temperature Calculator
water temp = (DDT × 3) − room − flour − friction
Ideal: 23–27°C / 75–80°F
0=hand / 3–5=stand / 5–8=spiral
Yeast Recommendation
IDY% = 0.035 × e^(−0.063 × T°C) × (24/h)^0.85 — starting point, adjust per batch.
Starting points only. Yeast vitality, flour type and fridge accuracy all affect results.
Reference: Yeast % by Temp & Time
Reference table shows selected yeast % by flour. Multiply by flour weight / 100 for grams.
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My Recipes

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Expert Tools

Optional calculators and professional helpers live here when enabled.

Features & Settings

Always On
Bidirectional Calculator
Type % or grams for any ingredient — the other value updates automatically. Last field typed is the anchor.
Always on
Recipe Library
Save recipes with exact gram values. Load any recipe later, scaling to any batch size while preserving your percentages.
Always on
Fermentation Planner
Calculate yeast amounts from temperature and time using a research-based model. Includes water temperature calculator.
Always on
Optional Features
How to Use Card
Shows the short calculator guide above Save Recipe. Turn it off once the workflow is familiar.
On
Yeast Conversion Table
Shows all three yeast types (IDY, ADY, Fresh) simultaneously in the Calculator. Useful when your recipe uses one type but you only have another.
On ▶ More info
Instant Dry (IDY) is the baseline. Active Dry (ADY) requires 25% more because it contains more dead cells. Fresh/cake yeast requires 3× the amount because it has a much higher water content. These conversions are standard industry ratios — IDY × 1.25 = ADY, IDY × 3.0 = Fresh.
Round Pizza Thickness Factor
Estimate round pizza dough weight from diameter and oz/in² style factors.
Off ▶ More info
Useful for NY, bar pie, thin crust, and other round pizzas where diameter and dough loading matter more than ball presets.
Flour Blend Target
Blend two flours to hit a target protein percentage.
Off ▶ More info
Good for mixing 00/AP/bread flour or adding high-protein flour to reach a stronger dough.
Mass / Volume Helper
Translate old cup/tsp recipes into grams with visible warnings.
Off ▶ More info
Use this as a bridge only. Exact gram recipes are still the standard for saving formulas.
Tiny Yeast Precision Helper
Warns when yeast is below scale precision and suggests slurry dosing.
Off ▶ More info
Very small yeast amounts are easy to mis-measure. This helps scale up or dose from a yeast-water slurry.
Autolyse Calculator
Splits your water into two portions: water mixed with flour first (autolyse), and water held back for dissolving salt and yeast.
Off ▶ More info
Autolyse is a rest period after mixing flour and most of the water — before adding salt or yeast. It allows gluten to develop naturally, making the dough more extensible and easier to shape. Typically 20–60 minutes. Used in Neapolitan and high-hydration styles. A common split is 80% water in the autolyse and 20% held back. You can adjust the split percentage.
Flour Protein % Advisory
Enter your flour's protein content — the tool tells you whether your hydration level is appropriate for that flour and suggests adjustments.
Off ▶ More info
Higher protein flour (bread flour, 12–14%) absorbs more water and forms stronger gluten — suited to higher hydration. Lower protein flour (00, 11–12%, AP flour, 10–11%) absorbs less water. Using high hydration with weak flour leads to sticky, unworkable dough. Rule of thumb: hydration % should roughly match protein % × 5 (e.g. 12% protein → comfortable up to ~60-65% hydration).
Pre-ferment Flavour Impact
Shows a visual indicator of how much your poolish or biga contributes to flavour complexity, based on the percentage of pre-fermented flour.
Off ▶ More info
The more flour that goes through a preferment, the more complex acids and esters develop during the long cold fermentation. Under 20%: subtle flavour lift. 20–40%: noticeable complexity, classic Neapolitan range. Over 40%: pronounced sourness and chew — typical of biga-forward Italian styles. This is a guide, not a guarantee — flavour also depends on ferment time, temperature, and flour type.
Thickness Factor (Pan Pizzas)
Calculate dough weight from pan dimensions instead of ball weight. Enter your pan size and a thickness factor — the tool works out how much dough you need.
Off ▶ More info
Used for Detroit, Roman al taglio, focaccia, and any pizza baked in a pan rather than formed into balls. The thickness factor is a number that represents how thick you want the dough relative to the pan area. Stadler Made uses values like 0.1 (thin, Roman style) to 0.8 (thick, Detroit). Formula: dough weight = length × width × thickness factor. Typical values: Roman ~0.35, Detroit ~0.65, focaccia ~0.8.
Multi-stage Fermentation
Model a fermentation that changes temperature over time — for example 2h room temp, then 20h fridge, then 3h back to room temp before baking.
Off ▶ More info
Most home bakers don't ferment at a single constant temperature. The standard Neapolitan workflow is: mix at room temp → ball → fridge overnight → remove and proof at room temp before baking. Each stage consumes a portion of the yeast's available activity. The multi-stage model adds up the "fermentation units" across all stages to give a more accurate yeast amount than a single-temperature calculation. Based on the TXCraig1 / PizzaBlab model.
Dough Temperature Tracker
After kneading, enter your actual dough temperature. The tool tells you whether to expect faster or slower fermentation than planned.
Off ▶ More info
Even with a precise water temperature calculation, actual dough temperature varies due to room temperature, friction from kneading, and flour temperature. Measuring with a probe thermometer after kneading tells you exactly where you are. If your dough came out warmer than your DDT target, it will ferment faster — you may want to move it to the fridge sooner. If cooler, give it extra time at room temperature. The tracker shows you the impact in plain terms.
Bake Log
Record notes and a score for each bake. Build a history of what worked over time so you can iterate on your recipes with real data.
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Each log entry links to a saved recipe and records: date, score out of 5, and free-text notes (crust colour, crumb structure, flavour, what you'd change). Over multiple bakes you build a picture of how small changes — more salt, longer ferment, higher hydration — affect the result. Stored in the Recipe Library sheet alongside your recipes.
Recipe Book Details
Adds oven, bake, balling, warm-up, and shaping fields to the save panel.
Off ▶ More info
Saved into the recipe notes so existing sheets keep working without a schema migration.
Method Timeline Planner
Back-schedules mix, bulk, cold ferment, warm-up, and bake time.
Off ▶ More info
Turns a target bake time into an actionable schedule for the kitchen.
Troubleshooting Assistant
Suggests next-bake changes for common dough problems.
Off ▶ More info
Pairs well with bake logs: record the issue, then adjust one variable next time.
Public / Private Sync Checklist
Shows where the private tool and public demo code live and what must stay different.
Off ▶ More info
Private copies use Code.gs + Index.html. The public test demo uses docs/index.html and must stay read-only.
Nutrition Table
Shows kcal, protein, carbs, and fat per dough ball and per 100g.
Off
Professional Dough Management
Finished dough temperature, cooler, balling, and service-window workflow guidance.
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Dough Readiness Tracker
Scores rise, poke test, and extensibility to classify dough readiness.
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Adaptive Calibration Output
Shows personalized recommendations learned from bake logs. Learning stays on in the background even when hidden.
Off
Recipe Version Snapshot
Summarizes loaded recipe version, parent, updated date, and formula.
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Style Formula Templates
Professional style ranges with optional center-value apply.
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Ingredient Knowledge Base
Quick professional notes for flour, yeast, salt, oil, malt/sugar, and VWG.
Off
Bake Environment Planner
Matches oven, surface, style, preheat, rack, and bake cues.
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Issue To Formula Recommendations
Turns common problems into concrete formula/process changes.
Off
Production Batch Mode
Calculates total dough, loss, flour, water, and label counts for production.
Off
Inventory / Costing
Estimates dough batch cost and cost per dough ball.
Off
Recipe Import Parser
Parses gram-based recipe text into baker percentages.
Off
Pizza Size Visual
Live round, pan, deep-dish, and stuffed-pizza visual that scales with dough size and pan settings.
Off
Deep Dish / Stuffed Split
Splits total dough into bottom/outer and top/inner portions for stuffed and deep-pan styles.
Off
Deep / Sloped Pan Geometry
Calculates dough weight from bottom area plus side-wall area for deep or sloped pans.
Off
Bowl Residue Compensation
Adds mixer/bowl loss so usable portioned dough still matches the target batch size.
Off
Salt / Yeast Volume Output
Shows tsp/tbsp estimates by salt and yeast type, while grams remain the source of truth.
Off
Shareable Formula Links
Encodes the current formula in the URL hash for quick sharing without saving a recipe.
Off
Preferment Basis Converter
Converts preferment entered as percent of flour, water, or total dough into flour and water grams.
Off
Print / Export Recipe Card
Adds a Print button to each saved recipe. Generates a clean, print-ready card showing all ingredients in grams, the method, and fermentation plan.
Off ▶ More info
Prints a single-page recipe card formatted for a standard printer — ingredient list with grams, baker's percentages, method/notes, scale info, and fermentation guidance. Useful for leaving a printed copy in the kitchen, sharing with someone who doesn't have the app, or archiving a version of a recipe.
Pizza Style Guide
A reference tab with detailed guides for each pizza style — typical ingredient ranges, flour type, bake temperature, oven type, and shaping technique.
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Each style entry covers: hydration range and why, ideal flour protein %, ferment duration and method, oven temperature and type (wood fired, home oven, steel, pan), characteristic texture and look, and common mistakes. Useful as a reference when you're exploring a new style or helping someone else understand what makes each style distinct.

Pizza Style Guide

Reference ranges and notes for each classic pizza style

Bake Log

Log a Bake