pieometry

A pizza dough calculator. Enter your batch and get exact gram amounts per ball and for the whole dough.

Ingredients

Dough balls

Flour per ball (g)

Hydration (%)

Proofing time (hours)

Proofing

6 h at room temperature

Per ball (ball size: 211 g)

Flour125 g
Water82.5 g
Salt3.125 g
Fresh yeast0.375 g
Dry yeast0.124 g
Instant yeast0.094 g

Whole dough (total: 1266 g)

Flour750 g
Water495 g
Salt18.75 g
Fresh yeast2.25 g
Dry yeast0.742 g
Instant yeast0.562 g