Cups to grams — flour, water & more by weight
A recipe in cups, a scale on the counter — the two only get along if you know what a cup weighs, and that depends on the flour. Pick the ingredient, type the amount in cups (or grams, ounces, spoons), and read it straight back the other way.
What you’re measuring
Cup weights are spoon-and-level, US cups, from King Arthur’s chart — flour densities differ by type, so the bag matters. Scooping straight from the bag packs in more (up to ~20%), which is exactly why a recipe in grams beats one in cups. The dough calculator weighs everything for you.
A cup of flour isn’t one number
There’s no single “cup of flour.” How much a cup weighs depends on the flour — a fine 00 packs differently from semolina — so a converter that uses one constant for everything is quietly wrong half the time. These are spoon-and-level US cups, from King Arthur’s ingredient weight chart:
| 1 cup of… | Weighs |
|---|---|
| 00 / pizza flour | 116 g |
| All-purpose flour | 120 g |
| Bread flour | 120 g |
| Whole wheat flour | 113 g |
| Semolina (durum) | 163 g |
| Almond flour | 96 g |
The wheat flours you’d actually build a pizza from — 00, all-purpose, bread — sit close together; it’s leaving wheat that moves the needle. Which flour suits which style is the flour guide’s job.
Cups to grams, at a glance
The amounts people reach for most, in 00 pizza flour (≈ 116 g a cup). For another flour, the converter above swaps the density for you.
| 00 flour | Grams |
|---|---|
| ¼ cup | 29 g |
| ⅓ cup | 39 g |
| ½ cup | 58 g |
| 1 cup | 116 g |
| 2 cups | 232 g |
| 3 cups | 348 g |
Water, sugar, oil & salt
The wet and seasoning side of a dough, weighed. These reuse the dough calculator’s own measures, so the converter and the recipe it builds always agree:
| Ingredient | 1 cup | 1 tbsp |
|---|---|---|
| Water | 237 g | 15 g |
| Sugar (granulated) | 202 g | 13 g |
| Oil | 216 g | 14 g |
| Salt (fine) | 274 g | 17 g |
Water is the easy one — a cup is 237 g, because a millilitre of water is a gram. Everything else has its own density.
Questions from the counter
How many grams is a cup of flour?
Spoon-and-level, a cup of all-purpose or bread flour is about 120 g; 00 pizza flour ≈ 116 g, whole wheat ≈ 113 g. The wheat flours stay close; semolina (163 g) and almond flour (96 g) are the outliers.
Why does my cup weigh more than the chart says?
Almost certainly how you fill it. Dipping the cup into the bag and sweeping packs the flour down — often 15–20% more than spooning it in loosely and levelling. That gap (a cup that’s 116 g or 139 g, same scoop) is the whole case for weighing instead of measuring.
Is a US cup the same as a metric or UK cup?
No — these are US cups (240 ml). A metric/Australian cup is 250 ml, so add about 4%; an old UK cup is larger still. One more reason a recipe that lists grams travels better than one in cups.
Does it convert both directions?
Yes — type grams or ounces to get cups, or cups to get grams. It’s the same density either way; the tool just runs it forwards or back.
Skip the cups entirely
This converts what a recipe gave you. The calculator goes one better — it writes the whole dough in grams from the start: your style, your hours, every ingredient weighed, no cup in sight.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.