Free kitchen calculator
Calculate pizza dough by style, dough ball weight, hydration, salt, yeast, oil and sugar. Includes Neapolitan, NY and pan presets. The pizza dough calculator result updates as you type, works offline, and is built for real recipe work on a phone or laptop.
Use this to build pizza dough by baker percentages instead of guessing water and flour. Pick a style, dough ball count, ball weight and yeast type to get gram weights.
The dough formula is based on baker percentage. Flour is the base, and water, salt, yeast, oil and sugar are percentages of flour weight.
| Amount | Result |
|---|---|
| Small batch | Use live calculator |
| Double batch | Check salt and spices |
| US cup | 236.588 ml |
| Metric cup | 250 ml |
| US tbsp | 14.7868 ml |
| Metric tbsp | 15 ml |
| US fl oz | 29.5735 ml |
| Kitchen scale | Best for baking |
The calculator keeps the arithmetic visible because kitchen conversions should be checkable, not mysterious.
Search the table, then tap a heading to sort. Values are rounded only in the display; calculations use the constants embedded in the page.
This page is intentionally deterministic: no AI model, tracking script, or remote lookup is used for the calculation. The values are hardcoded from kitchen reference constants and public food-safety or nutrition references so the result is repeatable.
Enter the amount, choose the relevant unit or ingredient, and read the live result. The calculator uses fixed kitchen constants and, when needed, ingredient density so baking conversions are more useful than a plain volume swap.
It is accurate for the reference values shown on the page. Flour, sugar, butter and liquids do not weigh the same, so ingredient-based tools use density data rather than assuming every cup is water.
Yes. You can type decimals, simple fractions, mixed fractions, and common Unicode fractions such as ½ or ¼. This is useful when copying amounts directly from a recipe card.
Yes. The calculator is a standalone HTML file with hardcoded data and no API calls. Once the page is loaded, calculations happen in your browser.
US customary cup is the default where a cup unit is needed. You can switch to US legal, metric, UK imperial, or Japanese cup sizes on tools where cup size changes the math.
A cup is volume, while grams and ounces are weight. A cup of honey is much heavier than a cup of rolled oats, so density is the difference between a reliable bake and a guess.
Yes. Use the Copy result button after the live result updates. The copied text includes the main answer and the key setting used.
For bread, pizza dough, pastry and repeatable baking, a scale is best. Volume measures are convenient, but grams remove packing, scooping and cup-size differences.
Yes. The page footer cites King Arthur Baking for baking weights, USDA FoodData Central and FSIS for food data and temperatures, and FDA or ACOG where caffeine limits are discussed.
Yes. The print stylesheet hides controls and keeps the result, formula and reference chart so you can keep a clean kitchen copy.
Disclaimer: Cooking times are estimates. Use a calibrated thermometer for food safety. Nutrition and caffeine values vary by product and preparation.
Primary references include King Arthur Baking, USDA FoodData Central, USDA FSIS and FDA guidance where relevant.