Four dough balls weighing 250 g each require a 1,000 g dough batch before baking. That total includes flour, water and every other ingredient in the entered formula. Starting with 1,000 g flour would produce a much larger batch.
The Whatson Pizza Dough Calculator works backwards from the ball count and mass, then allocates ingredients according to your chosen baker percentages.
Ball mass comes before the ingredient schedule
Enter the required number of balls and the raw dough mass per ball. Then enter water, salt, yeast and oil as percentages of flour. These are example inputs to edit, not a pizza recipe selected for your kitchen.
The formula is flour = total dough mass ÷ (1 + sum of ingredient percentages/100). The resulting ingredient masses add back to the requested batch.
A checked 1,000 g dough batch
For four 250 g balls, enter water at 65%, salt at 2%, yeast at 0.5% and oil at 2%. The denominator is 1.695.
| Ingredient | Mass to weigh |
|---|---|
| Flour | 589.971 g |
| Water | 383.481 g |
| Salt | 11.799 g |
| Yeast | 2.950 g |
| Oil | 11.799 g |
The calculator’s full precision total is 1,000 g. Small differences when adding displayed values are rounding effects, not an additional ingredient allowance.
Decide the formula before assuming the batch will behave the same
The worksheet scales the percentages you enter. It does not determine fermentation time, yeast suitability, dough temperature or the pizza diameter obtained from a ball.
Switching yeast products while leaving the same percentage is a recipe decision beyond this arithmetic. Record which product and established method belong to your formula.
Water and oil are expressed as masses here. If your recipe starts in cups or tablespoons, resolve those measurements before treating them as a gram schedule.
Actual portioning can reveal a smaller available batch
A bowl or mixer may retain some dough. This calculator has no handling loss field and produces the specified ingredient total. If your actual weighed batch is smaller, use Dough Portion Calculator to divide the available dough or include an entered handling allowance there.
For a home business, Recipe Cost Calculator can allocate the ingredient quotes to this batch. Count toppings, sauce, packaging and other costs separately; dough mass alone is not the cost of a saleable pizza.
Keep the ball count, ball mass and all four percentages together when saving the worksheet. Changing just one of those inputs changes the ingredient quantities.