Start with the dough you want to divide
Four 250 g balls require 1,000 g mixed dough. The tool finds the flour weight after allowing for every selected ingredient percentage. At 65% water, 2.5% salt, 0.2% yeast and 2% oil, the formula totals 169.7% of flour. Divide 1,000 by 1.697 to find the flour.
Use your own tested formula
The defaults are an arithmetic example, not a prescribed pizza recipe. Yeast type, fermentation time, refrigeration and room temperature matter. Enter the percentage from a recipe you trust. Oil is listed separately and does not count as water in hydration.
What is included
The five ingredient weights sum to your requested batch weight before handling losses. This tool is for a direct dough with flour, water, salt, yeast and oil. It does not account for starter, preferments, sugar or other additions. Use the recipe scaler for an existing formula containing more ingredients.
After calculating
Print the ingredient sheet, weigh the batch and divide it using a scale. Do not infer a finished pizza diameter or baking time from ball weight alone: stretching, flour, style and oven conditions change the result.
Questions, answered
Can I omit oil?
Yes. Enter zero. The tool redistributes the requested total across the remaining ingredients.
Does it select the right yeast amount?
No. You choose the percentage. The calculator only converts that percentage to grams for the batch.