Pizza Dough and Yeast Calculator: Make Pizza Dough Like a Pro

PizzaBlab’s pizza dough and yeast calculator is your ultimate tool for creating and editing pizza recipes, allowing you to easily adjust your dough formulas and determine the correct ingredient amounts. Additionally, it serves as a pizza dough yeast calculator, helping you find the optimal yeast quantity based on your fermentation conditions, ensuring you create the perfect dough every time

**See important information about using the calculator below**

Important Information for Using PizzaBlab’s Pizza Dough Calculator

• Click here for a guide on how to use PizzaBlab’s pizza dough calculator. It’s strongly recommended to read this guide before using the calculator for the first time.

• The calculator is based on baker’s percentages. If this term is new to you or you’re not entirely confident in your understanding, it’s strongly recommended to read about it in the link above before proceeding.

• For a list of pizza dough formulas and ingredient % for use with the calculator (in baker’s percentages), see Pizza Dough Formulas for All Common Pizza Types [in Baker’s Percentages].

• To show the final ingredient quantities, the calculator needs all the basic dough data: dough weight or dimensions, number of balls, water and salt percentages, preferment details (if used), and fermentation temperature and duration. Without this information, the calculator will display zeros, as it has no basis for calculation.

• For cold fermentation, the calculator may recommend more yeast than you’re used to. This amount is tailored for a dough management process known as the Lehmann method. You can learn more about it in this article (recommended): How to Cold Ferment Pizza Dough: Guide to Cold Fermentation (2 Methods).

• For room temperature fermentation, it is recommended to read this guide: How to Ferment Pizza Dough at Room Temperature: A Practical Guide.

• The fermentation duration refers to the total time from the end of kneading until the pizza is baked – regardless of the fermentation method, any stretch-and-folds, or the timing of shaping/balling the dough.

• When using a preferment, the fermentation duration applies only to the final dough – after the preferment has been incorporated.

• The calculator does not display the yeast amount for the preferment. To determine it, you’ll need to perform a manual calculation in three simple steps:
  1. Calculate the yeast amount for the preferment only.
  2. Calculate the yeast amount for the final dough.
  3. If needed, subtract the preferment yeast from the final dough amount.
  For detailed instructions on calculating the yeast for the preferment using PizzaBlab’s calculator, see: The Complete Guide to Preferment in Pizza Dough (section ‘Using PizzaBlab’s Dough Calculator to Determine Yeast for the Preferment and Final Dough’).

• PizzaBlab’s pizza dough calculator can be used for any yeast-leavened dough – not just pizza.

• To learn more about the thickness factor and how it is calculated, see: Thickness Factor (Loading Factor) in Pizza Making Explained.

• Some variables can’t be captured in a simple formula. Factors like fluctuating fermentation temperatures, variations in dough management techniques, final dough temperature, and yeast vitality can all significantly affect the fermentation rate. The calculator provides an excellent starting point for determining the amount of yeast, however, the suggested amount is not definitive and may require slight adjustments through trial and error.