About

EZ Pizza Dough started with a simple frustration: most pizza dough recipes give you one fixed set of amounts for one batch size. Want three 16-inch pizzas instead of two 12-inch ones? Now you're doing arithmetic with flour on your hands.

This calculator fixes that. It sizes each dough ball from the actual surface area of your pizza — so bigger pizzas get proportionally more dough — and then uses baker's percentages to work out exactly how much flour, water, yeast, salt, sugar, and olive oil the whole batch needs. Pick your size, count, crust style, and hydration, and read the numbers straight off the screen. There are no accounts, no paywalls, and your settings stay in your own browser.

The recipe behind it is a cold-ferment dough developed and eaten at home many, many times: mix, rest, ball up, and let the fridge do the flavor work for two to four days. The site also includes a simple no-cook pizza sauce built around a single 28 oz can of crushed tomatoes.

If you're new to dough math, start with the guides — they explain hydration, cold fermentation, and dough-ball sizing in plain language. Questions or suggestions? Reach out via the contact page.