Pizza Dough Calculator Grams

Weigh flour, water, salt and yeast to the gram for any number of pizzas. Set your ball count, ball weight and hydration, and PizzaDough solves the baker's percentages backwards from your target — an exact, mixable formula in seconds.

Most pizza recipes hand you one fixed batch. PizzaDough hands you the maths. Flour is 100%, everything else is a percentage of it, so the same formula holds for two pizzas or twenty. Slide hydration from a crisp 50% to an airy 90% and every gram rebalances live. Stretch the ferment and the yeast scales down with it, because a 48-hour cold proof in the fridge needs far less yeast than a four-hour rise on the worktop. Six real styles ship with tuned defaults — Neapolitan, New York, Detroit, Roman, Sicilian and sourdough — each with its ideal flour, ferment window and crumb notes.

WHAT YOU GET
- Exact grams of flour, water, salt, yeast, oil and sugar for 1 to 30 dough balls, 150 g to 600 g each, plus total dough weight
- Hydration you can dial from 50% to 90%, with the whole formula recalculating instantly
- Six style presets with baker's ratios, ideal flour (Tipo 00, bread flour, Tipo 0 or plain) and a fermentation note already set
- A mix-time answer: choose when you want to bake, get the hour you should start, worked back through room-temperature bulk and cold-proof hours
- Automatic yeast scaling by ferment length — the longer the proof, the less yeast the formula asks for
- Conversions between instant dry, active dry, fresh yeast and sourdough starter, each with a usage note
- Unlimited formulas saved on your iPhone, favourites pinned to the top, deleted when you are done with them
- Six written Learn guides — baker's percentages, hydration, fermentation and yeast, salt/oil/sugar, flour types and oven temperature — plus a sources list
- Grams or ounces, a dark interface with haptics, and an optional daily 19:00 reminder you can switch off

PERFECT FOR
- Home bakers running an Ooni, a baking steel or a plain domestic oven
- Sourdough bakers converting a commercial-yeast dough to a natural starter
- Anyone scaling dough for a party, a supper club or a small pizzeria service
- Beginners who want to understand hydration instead of guessing at cups

WHY NOT JUST USE A RECIPE BLOG?
A blog recipe is locked to one ball count and one hydration. The moment you want six balls at 280 g instead of four at 250 g, or a 72-hour cold ferment instead of same-day, the numbers stop adding up. PizzaDough rebuilds the whole formula from your target dough weight every time, and the Learn guides explain what each percentage actually changes in the crust.

PRIVACY
Every calculation runs on-device. No account, no sign-up, no tracking, and it works completely offline in the kitchen. Your saved formulas stay on your iPhone.

FULL ACCESS
Full access unlocks everything: all six styles, the fermentation schedule with mix-time planning, yeast type conversions and unlimited saved dough formulas. Three options, no free trial:
- Weekly (com.levi.p