Your dough, down to the gram.

Scale a reliable pizza dough formula to any number of pies. Choose a starting style, then tune every baker’s percentage.

Build your batch

balls
g
%
%
Fine-tune the formula
%
%
%

Percentages are measured against flour weight. Yeast is a starting point—time, dough temperature and room temperature all affect fermentation speed.

Your batch

1,040 g total dough

  • Flour630 g22.2 oz
  • Water391 g13.8 oz
  • Salt17.6 g0.62 oz
  • Instant yeast1.3 g0.04 oz

Divide into 4 × 260 g dough balls.

Formula: 62% water · 2.8% salt · 0.2% instant yeast

From numbers to pizza.

Combine

Mix flour, water and yeast until no dry flour remains. Rest 15–20 minutes, then add salt and any oil.

Develop

Knead or fold until the dough is smooth, elastic and holds its shape.

Ferment

Let the dough rise according to your recipe. For cold fermentation, refrigerate covered after the initial room-temperature rise.

Divide

Portion by weight, shape into tight balls and let them relax before stretching.