Pizza Dough Hydration Calculator
Water, salt and yeast from flour weight and hydration %.
Enter your values
Enter the flour weight in g.
Enter the hydration in %.
Enter the salt percentage in %.
Enter the yeast percentage in %.
Results update instantly as you type — no submit needed. Your values are remembered on this device, and the shareable link reopens the calculator with exactly these numbers.
- Water
- 325 g
- Salt
- 10 g
- Yeast
- 1.5 g
- Total dough weight
- 836.5 g
Quick answer
Water weight is flour weight multiplied by the hydration percentage, with salt and yeast scaled from baker's percentages.
water = flour x hydration%; salt = flour x 2%; yeast = flour x 0.3%
At a glance
| What it does | Water, salt and yeast from flour weight and hydration %. |
|---|---|
| Category | Everyday |
| Inputs needed | Flour weight, Hydration, Salt percentage, Yeast percentage |
| Main output | Water |
| Formula | water = flour x hydration%; salt = flour x 2%; yeast = flour x 0.3% |
| Cost | Free — no sign-up, no download |
How to use the Pizza Dough Hydration Calculator
- 1Enter your flour weight for the batch.
- 2Enter target hydration — 60-65% for New York style, 70%+ for Neapolitan.
- 3Salt and yeast scale as baker's percentages of the flour weight.
Inputs explained
- Flour weight(g)
- Enter the flour weight in g.
- Hydration(%)
- Enter the hydration in %.
- Salt percentage(%)
- Enter the salt percentage in %.
- Yeast percentage(%)
- Enter the yeast percentage in %.
Worked example
Using the values the calculator loads with:
Inputs
- Flour weight500 g
- Hydration65 %
- Salt percentage2 %
- Yeast percentage0.3 %
Results
- Water325 g
- Salt10 g
- Yeast1.5 g
- Total dough weight836.5 g
Frequently asked questions
What hydration should I use?
60-65% gives an easier-to-handle dough; 70%+ gives a lighter, airier crust but is stickier to work with.
Does yeast type matter?
Instant yeast typically uses about 0.3%; active dry yeast is often used slightly higher, around 0.4-0.5%.
What do I need to enter into the Pizza Dough Hydration Calculator?
Just 4 values: flour weight, hydration, salt percentage, yeast percentage. Every field starts with a realistic example, so you can change one number at a time and watch the result update instantly.
How does the Pizza Dough Hydration Calculator work out the answer?
Water weight is flour weight multiplied by the hydration percentage, with salt and yeast scaled from baker's percentages. It applies the formula water = flour x hydration%; salt = flour x 2%; yeast = flour x 0.3% and shows the working so you can check each step by hand.
Is the Pizza Dough Hydration Calculator free, and do I need an account?
It is completely free with no sign-up, no download and no usage limit. Everything is calculated in your browser, so the numbers you type never leave your device.
Results are estimates for general information. For medical, legal, structural or financial decisions, confirm with a qualified professional.