THE COALCREST TOOLS
Pizza dough calculator
Scale flour, water, salt and yeast in grams using baker’s percentages, with an optional starter calculation.
Choose your dough-ball weight and recipe percentages. Weigh out the ingredients below and put your proving time in the diary.
Your dough quantities
1,000 g total dough
- Flour to add
- 609.2 g
- Water to add
- 365.5 g
- Salt
- 18.3 g
- Selected yeast to add
- 7.01 g
Mix at 14:00 to allow 4 hours before your 18:00 bake. This is a calendar reminder, not a prediction of fermentation.
Your entered proving temperature is 20°C. Choose yeast quantity, bulk/ball stages and room/fridge periods from a proven recipe for those conditions. The calculator does not adjust yeast for temperature or time.
Style: Neapolitan. Follow your oven manual and recipe for the stone temperature; this calculator does not set a universal oven temperature.
The baker's-percentage calculation
Flour is 100%. Water, salt and yeast are percentages of the flour weight. For yeast dough, flour = total dough ÷ (1 + hydration ÷ 100 + salt ÷ 100 + yeast ÷ 100). Multiply that flour weight by each percentage to get the other ingredients.
The worked example above comes from the same engine as the live calculator. Choose the yeast percentage for the yeast type in your recipe; this tool does not convert between fresh, dried and instant yeast.
Using sourdough starter
Starter percentage means starter mass as a percentage of all flour. The calculation includes flour and water already in the starter, so you do not add them twice. Enter the actual hydration of your starter. Impossible combinations are rejected.
Proving time is a reminder, not a promise
Your dough's behaviour depends on the recipe, flour, yeast, temperature and handling. The diary simply works backwards from bake time; it does not calculate yeast activity. Use a proven recipe such as Ooni's classic pizza dough and follow your oven manual for stone temperatures. A style label does not set a universal oven temperature.
Raw flour is not ready to eat: avoid tasting raw dough. See FSA guidance on flour and raw dough.