Pizza Dough Calculator
PizzaBlab’s pizza dough and yeast calculator is your ultimate tool for creating and editing pizza recipes and any yeast-leavened dough. Easily determine precise ingredient amounts and, most importantly, calculate the optimal yeast amount for perfectly fermented dough every time
**See important information about using the calculator at the bottom of the page**
| Ingredient | Grams | Tsp | Tbsp |
|---|---|---|---|
| Flour (100%) | 0 | 0 | 0 |
| Water | 0 | 0 | 0 |
| Salt | 0 | 0 | 0 |
| Yeast | 0 | 0 | 0 |
| Total Dough Weight | 0 | 0 | 0 |
| Single Ball | 0 | 0 | 0 |
| Total Flour and Water (including preferment)th> | Grams | Tsp | Tbsp |
|---|---|---|---|
| Flour | 0 | 0 | 0 |
| Water | 0 | 0 | 0 |
| Preferment | Grams | Tsp | Tbsp |
|---|---|---|---|
| Flour in Preferment | 0 | 0 | 0 |
| Water in Preferment | 0 | 0 | 0 |
| Final Dough | Grams | Tsp | Tbsp |
|---|---|---|---|
| Flour (remaining) | 0 | 0 | 0 |
| Water (remaining) | 0 | 0 | 0 |
| Salt | 0 | 0 | 0 |
| Yeast | 0 | 0 | 0 |
| Total Dough Weight | 0 | 0 | 0 |
| Single Ball | 0 | 0 | 0 |
Important Information for Using PizzaBlab’s Dough Calculator:
- Click here for a guide on how to use PizzaBlab’s pizza dough calculator. It is highly recommended to read this guide before using the calculator for the first time.
- The calculator is based on baker’s percentages. If the term “baker’s percentage” is new to you, or if you are not entirely sure that you understand what it means, it is highly recommended to read about it in the Encyclopizza before proceeding.
- To display the final quantities of the ingredients, the calculator requires entering all the basic dough data: dough weight/dimensions, amount of balls, water and salt percentages, preferment quantities (if using preferment), as well as fermentation temperature and duration. Without this information, the calculator will display zero quantities, as there is no basis for calculation.
- For cold fermentation, the calculator provides an amount of yeast that may appear higher than what you are accustomed to. This quantity is specifically intended for a dough management process known as the ‘Lehmann method’. You can read more about it in the following article (recommended): How to Cold Ferment Pizza Dough: Guide to Cold Fermentation (2 Methods).
- For room temperature fermentation, it is recommended to read the following article: Room Temperature Pizza Dough Fermentation: A Practical Guide to Mastering Room Temperature Fermentation.
- The fermentation duration refers to the period starting from the END OF KNEADING until the pizza is baked, regardless of the fermentation method used.
- When using a preferment, the fermentation duration refers to the final dough after incorporating the preferment. In other words, when selecting the fermentation duration, only consider the fermentation duration of the FINAL dough.
- The calculator does not take into account the amount of yeast in the preferment, as it is typically very small and insignificant compared to the total yeast amount. Therefore, in most cases, you can use the total yeast amount provided by the calculator for the final dough and “ignore” the yeast amount in the preferment. A detailed post about preferments will be published in the future.
- PizzaBlab’s pizza dough calculator can be used for any yeast-leavened dough.
- To learn more about the thickness factor and its calculation, please refer to the thickness factor entry in the Encyclopizza.
- There are variables that cannot be taken into account and put into a simple formula; For example, varying temperatures during fermentation, different dough management processes, final dough temperature and the vitality of the yeast – all have a significant effect on how the dough ferments
- Therefore, the calculator provides an excellent starting point for the amount of yeast, however, the suggested amount of yeast is not set in stone, and you may need to make slight adjustments through trial and error.
