Pizza Dough Calculator

Adjust dough, sauce, and cheese amounts, then use the recipe steps below.

Calculator

Values persist in this browser.

Baker's Percentages

Flour is always 100%. These sliders set the rest of the formula.

Flour Blend

Keep the sliders at 100% total. Moving one slider balances the others automatically.

Total dough 0 g
Per ball 0 g
Hydration 0%
Dough baseline

90% bread flour and 10% spelt, 61% water, 3% salt, 0.5% yeast, 1.5% sugar.

Formula

Traditional currently uses 61% water, 3% salt, 0.5% yeast, and 1.5% sugar.

Batch Summary

Target dough weight based on pizza size and count.

Total dough 0 g
Per dough ball 0 g
Approx. bake style Traditional

Dough Ingredients

Approximate volumes are carried over from the spreadsheet.

Toppings Per Pizza

Scaled from the current dough formula.

Recipe Steps

A practical workflow with dough cues for mixing, fermenting, and baking.

  1. Mix the flour and most of the water until no dry flour remains. Hold back a little water so you can dissolve the salt, sugar, and yeast more easily before adding them later.
  2. Cover the dough and let it autolyse for 20 minutes.
  3. Add the reserved water mixture with the salt, sugar, and yeast. Mix until fully incorporated, then cover and rest the dough for another 20 minutes if you have the time.
  4. Knead until the dough is smooth, stretchy, passes a windowpane test, and no longer feels notably sticky. About 5 to 7 minutes is a useful baseline, but dough development matters more than the exact minute count.
  5. Let the dough rise at room temperature until at least doubled, and possibly close to tripled, which usually takes about 1 to 3 hours.
  6. Divide and weigh the dough using the calculator output, then form each portion into a tight ball and place it in a lightly oiled container.
  7. Cold ferment in the fridge for about 2 to 3 days. If you want to push it longer, 72 to 96 hours is still in the range you already like.
  8. Take the dough out 2 to 4 hours before baking so the balls can relax and come closer to room temperature. They should look airy and expanded before you stretch them.

Sauce Reference

Static reference values from the spreadsheet.

28 oz can workflow

Tomatoes: 28 oz, salt: 2 g, sugar: 12 g, oregano: 2 tsp.

105 oz Redpack workflow

Tomatoes: 105 oz, water: 26.25 oz, salt: 11.25 g, sugar: 45 g, oregano: 7.5 tsp.

Current Bake Notes

Current baking notes.

Oven

Ooni Koda 16, usually on low flame, adjusting as needed for cheese melt.

Timing

About 5 minutes total. Turn once after about 1 to 1.5 minutes, then every 15 to 30 seconds as needed.

Bench flour

Semola or all-purpose, not semolina.