Pizza Dough Calculator
Enter how many dough balls you want and how heavy each should be, pick a style, and get the exact flour, water, salt, yeast, and oil in grams, for the whole batch and per ball.
High-heat, soft and pillowy. 00 flour, no oil or sugar.
Fine-tune salt, oil, sugar, yeast
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How to use the pizza dough calculator
- Pick a style preset to load sensible defaults, then fine-tune any value.
- Set the number of dough balls and the ball weight in grams (see the size guide below).
- Adjust hydration (water as a percent of flour) for a wetter or stiffer dough.
- Read off the gram weights for the full batch and per ball, then weigh on a kitchen scale.
How much dough per pizza? Ball-weight guide
Ball weight controls how thick and how large your pizza will be. A good starting point:
- 10 in / 25 cm: 220-250 g
- 12 in / 30 cm: 250-280 g
- 14 in / 35 cm: 300-340 g
- 16 in / 40 cm: 360-400 g
Thinner crusts use the lower end of each range, pan and Detroit styles the higher end. When in doubt, 250 grams for a 12-inch pizza is a reliable default.
Understanding the numbers (baker's percentages)
Pizza dough is just flour, water, salt, and yeast, sometimes with oil and sugar. Baker's percentages express each ingredient as a percent of the flour weight, so the recipe scales cleanly. Hydration is the most important dial: lower hydration (about 55 to 60 percent) gives a crisper, easier-to-handle dough, while higher hydration (65 to 70 percent and up) gives a more open, airy crumb but a stickier dough that takes practice to shape.
Salt is usually 2 to 3 percent. It controls flavor and tightens the gluten, so it also slows fermentation slightly. Oil and sugar are optional: oil softens the crumb and helps with handling, sugar speeds browning in a cooler oven. Yeast is tiny by weight; with a long, cold ferment you need very little, which is why the presets use a fraction of a percent.
Same-day versus cold-ferment dough
For dough you will bake the same day, use more yeast (roughly 0.6 to 1 percent) and let it rise at room temperature for a few hours. For better flavor and a more digestible crust, use the small preset yeast amount and cold-ferment the balls in the fridge for 24 to 72 hours. The ingredient weights are the same; only the yeast and the timing change.
Gear for better pizza at home
Affiliate links · we may earn a commission- Ooni pizza oven →Reaches the high temperatures Neapolitan crust needs. The single biggest upgrade for home pizza.
- Baking steel or stone →Stores and transfers heat for a crisp bottom in a standard oven.
- 00 pizza flour →Fine-milled flour for a soft, extensible Neapolitan dough.
- Dough proofing boxes →Keep cold-fermenting dough balls evenly shaped and protected.
Frequently asked questions
How much dough do I need per pizza?
A 12-inch pizza usually needs a 250 to 280 gram dough ball; a 10-inch around 220 to 250 grams, and a 14-inch around 300 to 340 grams. Set the ball weight and the calculator scales every ingredient for you.
What hydration should Neapolitan pizza be?
Neapolitan dough is typically 60 to 65 percent hydration. The Neapolitan preset uses 62 percent, no oil, and no sugar, which suits a hot oven and 00 flour.
Why does New York style add oil and sugar?
A little oil makes the crust tender and foldable, and a touch of sugar helps it brown at lower home-oven temperatures. The New York preset adds about 2 percent oil and 1 percent sugar.
How much yeast should I use?
These presets assume a small amount of instant dry yeast with an overnight cold ferment. For a same-day dough, increase the yeast to roughly 0.6 to 1 percent and proof at room temperature.
Can I use bread flour instead of 00?
Yes. 00 flour gives a softer, more extensible Neapolitan crust, but bread flour works well for New York and pan styles and is easier to find. The percentages do not change.
Next: try the sourdough hydration calculator for naturally leavened doughs.