1. Set the target dough weight
4 pizzas × 250g = 1000g total dough. Keeping ball count and target weight explicit makes the batch easy to repeat or scale.
Pizza dough workflow
Scale pizza formulas and repeat the dough that worked
Use The Baker to adjust hydration, scale dough ball counts, manage fermentation timing, and save successful formulas for the next pizza night or production run.
- ✓Scale dough balls by count and target weight
- ✓Adjust hydration and baker's percentages
- ✓Plan fermentation with timers and temperature tools
- ✓Repeat successful Neapolitan and pan pizza formulas
- ✓Work offline in the kitchen or prep space
Worked pizza dough example
Calculate four 250g pizza dough balls
Start with the total dough you need, then divide that target by the combined baker's percentages in your formula.
2. Add the formula percentages
A simple 65% hydration formula with 2.8% salt and 0.2% yeast totals 168%: 100 + 65 + 2.8 + 0.2.
3. Calculate the flour base
1000g ÷ 1.68 = 595.2g flour. The flour is always the 100% reference in baker's math.
4. Calculate each ingredient
Use approximately 595.2g flour, 386.9g water, 16.7g salt, and 1.2g yeast. Fermentation time and yeast level still need to match your temperature and schedule.
Hydration and style
Use hydration as a controlled variable, not a style shortcut
Higher hydration can create a lighter, more open crumb, but flour strength, oven temperature, fermentation, and handling technique also change the result. Record the complete formula and adjust one variable at a time.
- ✓Calculate hydration as water weight ÷ flour weight × 100
- ✓Keep dough-ball weight tied to pizza size and crust style
- ✓Save successful formulas instead of relying on a universal preset
Purpose-built calculator
Stop rebuilding pizza dough math in spreadsheets
Pizza dough changes quickly when you adjust ball size, hydration, preferment percentage, or fermentation schedule. The Baker keeps formulas, calculators, and timers together in one mobile workflow.
Free and Pro
Start free. Upgrade when your pizza workflow grows.
Start with practical baking tools, then unlock the full Pro workflow when you need advanced hydration, preferments, temperature control, and expanded recipe tools.
Free Tools
- Baker's Percentage
- Basic Dough Hydration
- Unit Converter
- Guided recipes and timers
- Glossary and learning hub
Pro Tools
- Advanced hydration tools
- Multi-timer
- Preferment calculators
- DDT and FDT calculators
- More custom recipes/imports
- Full production workflow tools
Try the workflow before upgrading.
Use cases
Pizza workflows that need repeatability
Use case: A pizza maker testing different dough hydrations can adjust formulas, save successful versions, and repeat the process later.
Use case: A small pizza operation can scale dough balls for a busier service while keeping hydration and baker's percentages consistent.
Use case: A Neapolitan pizza baker can pair formula adjustments with fermentation timers and temperature calculators in one workflow.
Related formula guides
Build the calculation from first principles
Baker's Percentage
Learn why flour equals 100% and calculate every ingredient from the flour base.
Bread Recipe Scaling
Scale a proven formula to a new dough target while keeping ingredient ratios consistent.
Pro options
Free to start. Flexible Pro options when you're ready.
Test The Baker with your own pizza dough formulas. Upgrade to Pro when you need the full toolset, with both subscription and lifetime access options available.
Ready for better pizza dough math?
Make your pizza dough workflow more repeatable.
Download The Baker and start using professional bread and pizza dough tools on iOS or Android.
✓ Free to start
✓ Subscription and lifetime Pro plans available