About ToolSite
Built by pizza bakers, for pizza bakers — using the same baker's percentage math trusted by pizzaiolos from Naples to New York.
Why We Built This
Scaling pizza dough by hand is tedious and error-prone. If you've ever tried to halve a recipe that calls for 65% hydration across three different dough balls, you know the frustration. Baker's percentage math solves this — but most home bakers and even some professionals don't work with it daily.
We built this free pizza dough calculator to close that gap. Enter your ball count, target weight, hydration, and yeast type — and you get gram-precise measurements in seconds. No mental math, no rounding errors, no wasted flour.
The tool works for any pizza style: Neapolitan, New York, Detroit, Roman, or whatever you're experimenting with at home. All the formulas run on the same mathematical foundation used by professional pizzerias worldwide.
Baker's Percentage Math
All calculations use the baker's percentage system — flour is always 100%, and every other ingredient is expressed as a percentage of flour weight. It's the international standard for bread and pizza dough scaling, used from artisan bakeries to large-scale pizzerias.
Verified Against Industry Standards
Our formulas are verified against the Associazione Verace Pizza Napoletana (AVPN) official dough specification, Tony Gemignani's "The Pizza Bible," and King Arthur Baking Company's professional baking guides. Yeast conversion ratios follow Bread Baker's Guild of America standards.
Accurate Yeast Conversions
Instant Dry Yeast, Active Dry Yeast, and Fresh Yeast have different live-cell densities. Our calculator adjusts automatically: ADY requires 25% more than IDY by weight; fresh yeast requires 3× the IDY amount. These ratios are validated against multiple professional baking sources.
Our Editorial Process
Every formula on this site is cross-referenced with at least two independent authoritative sources before publishing. We test calculations with multiple input sets to verify accuracy. When industry standards conflict (which happens with yeast conversions), we document both approaches and explain why we chose one.
Our blog articles follow the same standard: every claim is sourced, every example is calculated using the actual tool, and we avoid writing about techniques we haven't tested ourselves. If you spot an error, please reach out — we fix mistakes quickly.
Get in Touch
Found a formula error, have a question about dough ratios, or want to suggest a new feature?
contact@example.com