Pizza Dough Pro
Pizza Dough Calculator
A precision pizza dough calculator built around baker's percentages, fermentation schedules, preferments, and dough loading. Choose a style, adjust the formula, and see exactly how your dough changes.
A dough calculator built for real pizza styles
Pizza Dough Pro calculates formulas using baker's percentages, the same system used by bakers and pizzaiolos to scale dough accurately. Start with the pizza you want to make: style, size, shape, thickness, fermentation schedule, and preferment. The calculator works backward from that target to produce a complete dough formula.
Why baker's percentages matter
In baker's percentages, flour is always 100%. Every other ingredient is measured against the flour. That makes dough easier to understand and easier to scale from one pizza to ten without drifting out of balance.
More than a hydration calculator
Hydration matters, but it is only one part of the dough system. Two doughs can both be 64% hydration and behave completely differently depending on flour strength, salt, yeast, fermentation time, preferment, and dough ball weight.
Preferments and fermentation timing
Poolish, biga, and levain are not add-ons. Their flour and water are part of the total formula. When you choose a preferment, the calculator subtracts that flour and water from the final mix and shows the preferment as its own build step.
Dough loading instead of guesswork
Pizza Dough Pro uses dough loading: grams of dough per square centimeter of pizza or pan area. This lets you control thickness more precisely across round pizzas, Detroit pans, teglia trays, and other formats.