Cooking & baking

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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Related guide: Scaling pizza dough perfectly – flour, water, salt and yeast in ratio

Examples

Typical calculations

3 pizzas according to the basic recipe.

Basic recipe

Total amount of dough: 815.5g to 816.0g

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6 pizzas with the same ratio.

Family evening

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

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60 pizzas for events or oven series.

Big round

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

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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 longer 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.