Pizza dough calculator › 10-inch pizza
How much dough for a 10-inch pizza?
| Style | Typical | Range | Thickness factor |
|---|---|---|---|
| Thin & crispy | 167 g (5.9 oz) | 158–196 g | 0.071–0.088 |
| Neapolitan | 200 g (7.1 oz) | 200–280 g (AVPN) | 0.066–0.12 |
| New York | 223 g (7.9 oz) | 196–256 g | 0.088–0.115 |
| Chicago deep dish | 401 g (14.1 oz) | 374–434 g | 0.168–0.195 |
Open the 10-inch New York setup in the pizza dough calculator →
How it’s calculated
Pizzerias size dough with a thickness factor: ounces of dough per square inch of pizza. A 10-inch circle has π × (10 ÷ 2)² = 78.5 square inches, so at New York’s typical 0.10 oz/in² it needs 7.9 oz, or 223 g. The same factor works for any size — which is why a 12-inch pizza needs about 44% more dough than a 10-inch one, not 20% more.
Weigh the dough after mixing and divide it into balls of the weight above; a little extra (2–3%) covers what sticks to the bowl. Neapolitan pizza is the exception to the formula: the AVPN rules call for 200–280 g balls stretched by hand to 22–35 cm, so treat its row as a guide.
Ranges are typical values compiled from commonly published dough weights for each style (the thickness-factor method is explained in Pizza Today), plus the AVPN rules for Neapolitan pizza (200–280 g for 22–35 cm). Starting points, not rules — adjust the thickness factor in the calculator to taste.