Bake ReplanBake Replan / Pizza dough calculator
Pizza dough calculator for 12 dough balls
Twelve 260 g dough balls at 65% hydration, 2.8% salt and 0.3% instant yeast need 1,856 g of 00 flour, 1,206 g of water, 52 g of salt and 6 g of instant yeast. Baked one at a time for 8 minutes, the last is out at 7:00 pm if the first goes in at 5:24 pm.
- Build tonight
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- Heat the oven at
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The plan for this example. Change the orders above, or the formulas below.
Night before: the levain
Oven loads
Mixes
The numbers, worked
- Total dough: 12 × 260 g = 3,120 g (no waste allowance on this page).
- Add the percentages: 100 + 65 + 2.8 + 0.3 = 168.1%.
- Flour: 3,120 g × 100 ÷ 168.1 = 1,856 g.
- Water 65% = 1,206 g, salt 2.8% = 52 g, yeast 0.3% = 6 g.
- Bake: 12 pizzas × 8 minutes = 96 minutes, after a 60-minute preheat from 4:24 pm.
The plan uses only the numbers you give it. It does no fermentation timing and gives no food-safety advice.
Questions
How big should a dough ball be?
Around 250 to 270 g is common for a 12-inch pizza. Change "Dough per piece" to your size.
Can I make sourdough pizza?
Yes. Add a line marked "Levain" to the formula, and the planner adds the levain to build the night before.
How much yeast for a long cold ferment?
Less yeast for a longer ferment is the usual rule, but the right amount depends on your time and temperature. Change the yeast percentage; the planner only does the weights.
Can I bake two at once?
Set "Pieces per oven load" to 2 and the bake time halves.
Change the example
Formulas are in baker's percentages: the flours add to 100% and every other line is a share of the flour. Changes on this page are kept in this browser, apart from your plan on the full planner.