What Is the Dough Portioning Calculator?

DoughRise's free Dough Portioning Calculator divides any dough batch into equal pieces by weight. Enter your total dough weight and target piece weight — the calculator shows how many pieces you get and any overage. Perfect for pizza dough balls, bread rolls, burger buns, or any recipe where consistent portions matter.

Why Consistent Portions Matter

A 250g dough ball and a 300g ball baked side by side will never finish identically. Weighing every piece takes under a minute per batch and guarantees consistent colour, texture, and cooking time — especially important if you're baking for others.

Open the Free Dough Portioning Calculator →

Frequently Asked Questions

What is the right dough ball weight for pizza?

For Neapolitan-style pizza (30cm base), use 230–270g dough balls. New York style (35cm) works well at 280–340g. Pan pizza is calculated by dough weight per square centimetre of pan area.

How many bread rolls does my recipe make?

Divide total dough weight by your target roll weight. A 1,500g batch at 75g per roll yields 20 rolls. The portioning calculator does this in one step.

Should I weigh dough before or after proofing?

Always portion dough before the final proof — after shaping, not after baking. Dough loses weight during baking as moisture evaporates, so scale to your pre-bake target weight.