Car & Household

Pizza dough calculator

The calculator scales your basic recipe for 3 pizzas with 500 g Tipo 00 flour, 300 g ice-cold water, 15 g sea salt and 0.5 to 1 g fresh yeast.

Updated on Apr 22, 2026 Calculator, calculation path and examples on one page

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Calculator

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Calculation path

Step by step

  1. Determine scaling factor

    Formula: Number of pizzas / 3

    Values inserted: 6/3

    Result: 2.00

  2. Tipo 00 Calculate flour

    Formula: 500g × scaling factor

    Values inserted: 500g × 2.00

    Result: 1,000.0g

  3. Calculate ice cold water and sea salt

    Formula: Base values ​​× scaling factor

    Values inserted: 300 g or 15 g × 2.00

    Result: 600.0 g water and 30.0 g sea salt

  4. Calculate fresh yeast as an area

    Formula: 0.5g to 1.0g × scaling factor

    Values inserted: 0.5g to 1.0g × 2.00

    Result: 1.00g to 2.00g

    The amount of yeast is deliberately kept as a narrow range.

  5. Determine the total amount of dough

    Formula: Flour + water + salt + fresh yeast

    Values inserted: 1,000.0g + 600.0g + 30.0g + 1.00g to 2.00g

    Result: 1,631.0g to 1,632.0g

  6. dough per pizza

    Formula: Total dough / number of pizzas

    Values inserted: 1,631.0g to 1,632.0g/6

    Result: 271.8g to 272.0g

Basic ratio

ingredient Base for 3 pizzas Baker's percent
Tipo 00 flour 500g 100.00%
Ice cold water 300g 60.00%
Sea salt 15g 3.00%
Fresh yeast 0.5 to 1.0 g 0.100% to 0.200%

Instructions

How to use this calculator correctly

Inputs

  • Enter how many pizzas you would like to bake.
  • The recipe itself remains the same: Tipo 00 flour, ice-cold water, sea salt and a small amount of fresh yeast.

Read the result

  • You will immediately see the grams required for flour, water and salt.
  • When it comes to fresh yeast and the total amount of dough, the calculator deliberately shows a small range instead of an invented individual value.

What to keep in mind

  • The calculator only scales the amounts of ingredients, not your cooking or mixing technique.
  • For very large quantities, you should practically divide the dough into several bowls or dough tubs.

Related guide: Calculate pizza dough correctly with Tipo 00, water, salt and yeast

Examples

Typical calculations

3 pizzas according to the basic recipe.

Basic recipe

Total amount of dough: 815.5g to 816.0g

Load this example

6 pizzas with the same ratio.

Family evening

Total amount of dough: 1,631.0g to 1,632.0g

Load this example

60 pizzas for events or oven series.

Big round

Total amount of dough: 16,310.0g to 16,320.0g

Load this example

FAQ

Frequently asked questions

What basic recipe is the calculator based on?

Add 500 g Tipo 00 flour, 300 g ice-cold water, 15 g sea salt and 0.5 to 1 g fresh yeast for 3 pizzas.

Why does the calculator show fresh yeast as a range?

The recipe deliberately works with 0.5 to 1 g of fresh yeast. This means you can make the cooking a little slower or a little more active without leaving the basic recipe.

What does 60 percent hydration mean?

Hydration describes the ratio of water to flour. 300 g water to 500 g flour corresponds to 60 percent.

Can I also use it to calculate 60 or 100 pizzas?

Yes. The calculator scales the recipe cleanly, even for large quantities, as long as you practically divide the production into suitable dough batches.

Why is ice cold water specifically mentioned?

Ice-cold water helps keep the dough temperature under control during long mixing and rising times.

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Sources and notes

Rule status and context

Basic recipe
3 pizzas made from 500 g Tipo 00 flour, 300 g ice-cold water, 15 g sea salt and 0.5 to 1 g fresh yeast.
Method
Linear scaling of all ingredients according to the desired number of pieces, amount of yeast as a conscious recipe range.