About The Pizza Dough Formula

Great pizza starts with great dough. But getting the ratios right can be confusing, especially when every recipe uses different measurements and methods.

Why We Built This

We built The Pizza Dough Formula to solve a simple problem: making it easy for anyone to calculate the perfect pizza dough recipe. Whether you're making your first pizza or your thousandth, precise measurements make the difference between good dough and great dough.

Unlike other calculators that give you generic "pizza dough" formulas, we provide style-specific presets. Neapolitan dough is different from New York dough, which is different from Detroit dough. Each has optimal hydration levels, ingredient ratios, and techniques that make it unique.

Baker's Percentages

We use baker's percentages because they're the language of professional bakers. Once you understand that all ingredients are expressed as a percentage of flour weight, scaling recipes becomes trivial and comparing formulas becomes intuitive.

Our calculator shows you both the weights AND the percentages, so you learn as you go.

Who It's For

• Home pizza enthusiasts who want consistent, repeatable results
• Ooni and Roccbox owners looking for Neapolitan-style dough
• Beginner bakers learning about hydration and fermentation
• Advanced bakers experimenting with pre-ferments and custom formulas
• Anyone who's tired of guessing and wants precision

Features

• 6 pizza style presets with optimized defaults
• Pre-ferment support (poolish and biga)
• Humidity adjustment for sticky-dough days
• Unit toggle (grams and ounces)
• Volume-to-weight converter for American recipes
• Shareable recipe URLs
• Print-friendly recipe cards
• 100% free, no account required

Questions?

Have feedback or suggestions? We'd love to hear from you. Check out our FAQ section for common questions, or reach out via the contact form below.