What does this dough calculator solve?
It converts a dough formula into ingredient weights from either dough-ball count and ball weight or a target flour weight. It supports hydration, salt, oil, sugar, preferments, starter, and yeast sizing.
Dough calculator.
Calculate pizza dough, sourdough bread, focaccia, or pan dough from baker's percentages. Set dough balls or flour weight, hydration, salt, preferments, starter, and yeast. Numbers update as you type.
Measurement system
Start from
Yeast
Method
Ferment
Total dough
1080g
4 × 270 g
Flour642.5g
Water417.6ml
Salt16.1g
Fresh yeast3.8g
Hydration 65.00%Salt 2.50%Yeast 0.60%
At 22°C, this formula starts around 0.60% fresh yeast for the selected room temp ferment. Adjust after your first bake.
Schedule4h total
4h
Mix and bulk ferment · 22°CMix dough. Cover and leave at room temperature.
Direct, poolish, biga, and sourdough starter, with the preferment split worked out for you. The same math as the Lievanto app, pinned to it by shared parity tests.
Useful guides.
What baker's percentages actually mean
Understand why flour is 100%, how hydration is calculated, and how formula ratios stay stable.
Hydration: what it changes
See how water percentage affects handling, crumb, fermentation speed, and bake style.
Temperature and Q10
Learn why yeast and starter activity speed up as dough temperature rises.
Poolish, biga, and preferments
Use preferments without losing track of total flour, water, and yeast in the final formula.
Common questions.
Can I use it for both pizza and sourdough bread?
Yes. The calculator is formula-based, so it works for pizza dough, sourdough bread, focaccia, pan pizza, and other lean or lightly enriched doughs.
Why use baker's percentages instead of fixed grams?
Baker's percentages keep the formula stable when you scale it. Flour is 100%, and every other ingredient is expressed relative to flour, so hydration and salt stay correct at any batch size.
Does it replace judgment during fermentation?
No. The numbers get you closer, but dough still depends on flour, room temperature, starter strength, and handling. Use the result as a starting point and adjust from your own bakes.