Pizza dough calculator › 16-inch pizza
How much dough for a 16-inch pizza?
| Style | Typical | Range | Thickness factor |
|---|---|---|---|
| Thin & crispy | 428 g (15.1 oz) | 405–502 g | 0.071–0.088 |
| New York | 570 g (20.1 oz) | 502–656 g | 0.088–0.115 |
| Chicago deep dish | 1026 g (36.2 oz) | 958–1112 g | 0.168–0.195 |
Open the 16-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 16-inch circle has π × (16 ÷ 2)² = 201.1 square inches, so at New York’s typical 0.10 oz/in² it needs 20.1 oz, or 570 g. The same factor works for any size — which is why a 18-inch pizza needs about 27% more dough than a 16-inch one, not 13% 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 isn’t listed: the AVPN rules allow 22–35 cm (about 9–13½ inches) from 200–280 g balls, so a 16-inch pie would be a different style.
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.