m miicroapps Bread, focaccia & pizza dough

THE DOUGH DESK

Good dough,
weighed out.

Plan everyday loaves, sourdough, focaccia, or pizza. Scale a published recipe by portions or by the flour you have.

Total flour and starter math included
Illustration of pizza, dough and a herb sprig on a wooden board

01 · SET YOUR BATCH

Make a dough plan

YOUR FORMULAPercent of total flour weight
Sourdough starter Optional · flour and water count toward totals

Starter amount is its full weight relative to total flour. Set its hydration to split that weight into starter flour and water. The added flour and water must remain zero or more.

More ingredients Optional · percentages of total flour

Hydration counts water; milk, butter, oil, sugar, dry milk, honey, and pizza dough flavor stay separate so the listed formula weights add up. Whole-wheat flour is a share of total flour, not an extra ingredient.

02 · YOUR FORMULA

Ready to weigh.

TOTAL DOUGH1,238.0 g
4 pizzas · 309.5 g each
INGREDIENTBAKER’S %WEIGHT
Dough total1,238.0 g

Rounded amounts add up to the displayed total.

Stays on this device

How the math works
Total flour includes flour in the starter; hydration includes water in it. Starter is split into its flour and water, then the added amounts are calculated. Milk and other additions stay separate and are included in the dough mass.

03 · CHOOSE A RECIPE

Published recipes, scaled to your batch.

Each preset links to the original recipe and identifies its author. King Arthur says its recipes are cross-tested by multiple bakers; MiicroApps has not independently baked these recipes. Converted amounts scale proportionally; any assumptions or optional ingredients are disclosed with the source.

Using the batch calculator
  1. Choose a dough style and recipe. Published weights are mapped into percentages of total flour. The preset fills the batch size shown in the source.
  2. Adjust portions or ingredients. Choose the count and weight for pizzas, loaves, or focaccia trays, or switch to total flour on hand. The ingredient weights recalculate.
  3. Check your starter. Starter presets state the hydration assumption. Enter the hydration of the starter you actually use; flour and water remaining outside the starter must be nonnegative.
  4. Follow the linked recipe. Fermentation depends on the dough, starter activity, temperature, and handling. This calculator does not predict rise time or readiness.

All calculations run in your browser. Nothing is uploaded, saved, or sent to analytics by this calculator.