Pizza dough calculator
Choose a style and size. Get the exact weight of every ingredient for any number of pizzas.
Your recipe
- Each dough ball
- 289 g (10.2 oz)
- Total dough
- 1,154 g
| Ingredient | Grams | Ounces | Baker's % |
|---|---|---|---|
| Flour | 683 | 24.09 | 100.0 |
| Water | 430 | 15.18 | 63.0 |
| Salt | 15.0 | 0.53 | 2.2 |
| Yeast | 2.0 | 0.07 | 0.30 |
| Oil | 13.7 | 0.48 | 2.0 |
| Sugar | 10.2 | 0.36 | 1.5 |
How the dough calculator works
It uses two ideas that pizza makers rely on. The first is a thickness factor: the weight of dough per square inch of pizza. A thin and crispy crust uses about 0.065 ounces per square inch, New York style about 0.09, and pan and Detroit styles about 0.12. Multiply by the area of your pizza and you have the weight of one dough ball.
The second is baker's percentages. Every ingredient is measured as a percentage of the flour weight. A dough at 62% hydration has 62 grams of water for every 100 grams of flour. That makes a recipe easy to scale to any number of pizzas.
Choosing a style
- Neapolitan: soft, wet dough with no oil or sugar, baked very hot and fast.
- New York: a little oil and sugar for a foldable slice that browns in a home oven.
- Thin and crispy: drier dough rolled thin.
- Pan and Detroit: thick, airy and baked in an oiled pan.
How much yeast
The longer the rise, the less yeast you need. A same-day dough needs about 1% instant yeast. A dough left at room temperature for 8 to 12 hours needs under 0.1%. A cold ferment in the fridge for one to three days uses about 0.3% and gives the best flavor. Active dry yeast needs about a third more than instant, and fresh yeast three times as much.
These are starting points. Flour, room temperature and ovens all differ, so adjust after your first bake. Planning to feed a group? The party calculator tells you how many pizzas to make.
Questions about pizza dough
How much dough for a 12 inch pizza?
About 290 g (10.2 oz) for a New York style 12-inch pizza. A Neapolitan 12-inch uses a little less and a pan pizza about a third more.
How much dough for a 16 inch pizza?
About 515 g (18.2 oz) for a New York style 16-inch pizza.
How long is pizza dough good for in the fridge?
Three to five days in a covered container. Flavor improves for the first two or three days. After that the dough gets slack and sour. For longer storage, freeze dough balls for up to three months.
How long does it take for pizza dough to rise?
One to two hours at warm room temperature for a same-day dough with about 1% yeast. With less yeast it can rise for 8 to 12 hours on the counter or 24 to 72 hours in the fridge.
What is the best flour for pizza dough?
Bread flour is the best all-round choice for a home oven because its higher protein gives a chewy crust. Italian 00 flour suits Neapolitan pizza baked in a very hot oven. All-purpose flour works and gives a softer crust.
Can you use bread flour for pizza dough?
Yes. Bread flour is ideal for New York style and pan pizza. Its extra protein builds more gluten, so the crust is chewier and holds its shape.
What kind of yeast is best for pizza dough?
Instant dry yeast is the easiest: it mixes straight into the flour. Active dry yeast works after dissolving in warm water, using about a third more. Fresh yeast works at three times the instant amount.
Do you need yeast for pizza dough?
For a classic crust, yes. Yeast gives the rise and most of the flavor. Without it you can make a flatbread-style crust with baking powder or a sourdough starter, but the texture is different.