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

**Important information for using the calculator can be found 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 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’re not entirely sure you understand it, it is highly 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 display the final quantities of the ingredients, the calculator requires all the basic dough data: dough weight/dimensions, number of balls, water and salt percentages, preferment quantities (if using preferment), and 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 may suggest a higher amount of yeast than you’re used to. This quantity is specifically designed for a dough management process called 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 this article: Room Temperature Pizza Dough Fermentation: A Practical Guide to Mastering Room Temperature Fermentation.

• The fermentation duration refers to the time from the END OF KNEADING to when the pizza is baked, regardless of the fermentation method used.

• When using a preferment, the fermentation duration refers specifically to the final dough, AFTER the preferment has been incorporated. In other words, when selecting the fermentation duration, only account for the fermentation time of the FINAL dough.

• The calculator does not account for the amount of yeast in the preferment, as it is typically very small and negligible 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 disregard the yeast in the preferment.

• PizzaBlab’s pizza dough calculator can be used for any yeast-leavened dough.

• To learn more about the thickness factor and how it is calculated, please refer to the thickness factor entry in the Encyclopizza.

• There are variables that cannot be accounted for in a simple formula. Factors such as fluctuating fermentation temperatures, different dough management techniques, final dough temperature, and yeast vitality all significantly impact fermentation rate.

• Therefore, 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.