Pizza Dough
A calculator for honest dough. Set how many balls you want; get the exact recipe at the same percentages.
How much dough?
4 balls × 280 g
Your recipe
1,120g total dough
Everything mixed at once. Bulk ferment, ball, proof, bake.
Proof: 2 h at 20°C → 24 h at 0°C (fridge)
Dough
Flour100%666g
Water65%433g
Salt2.8%18.7g
Yeast0.3%1.7g
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Estimated yeast 0.3% instant dry