Pizza dough calculator
Pick a style, set how many pizzas you want, and get every ingredient in grams — built on baker’s percentages, the way pizzerias write their recipes.
How the calculator works
Pizza recipes are written as baker’s percentages: every ingredient is a percentage of the flour weight, and flour is always 100%. A dough at 63% hydration has 63 g of water for every 100 g of flour. To go from “4 pizzas of 280 g” to grams, the calculator adds up all the percentages (100 + hydration + salt + oil + sugar + yeast), divides the total dough weight by that sum to get the flour, then multiplies the flour by each percentage.
Dough for any pizza size
Switch “Calculate from” to Pizza size and the calculator works out the ball weight from the pizza’s area and a thickness factor — dough weight in ounces per square inch, the number pizzerias use to scale one recipe to any size. A 12-inch pie has 113 in² of surface, so at a New York thickness factor of 0.10 it takes 11.3 oz (321 g) of dough. Quick answers: 10-inch, 12-inch, 14-inch, 16-inch.
Typical settings by style
| Style | Thickness factor | Dough per pizza | Hydration | Salt | Oil | Sugar |
|---|---|---|---|---|---|---|
| Neapolitan | 0.066–0.12 (0.085) | 12″: ≈ 273 g | 56–62% | 2.8% | 0 | 0 |
| New York | 0.088–0.115 (0.10) | 12″: ≈ 321 g | 60–65% | 2.5% | 2–3% | 1–2% |
| Detroit / pan | 0.129–0.143 (0.135) | 10×14″ pan: ≈ 536 g | 70–75% | 2.2% | 1–2% | 0–1% |
| Thin & crispy | 0.071–0.088 (0.075) | 12″: ≈ 240 g | 55–60% | 2.5% | 2–4% | 0–1% |
Thickness factors are typical values compiled from commonly published dough weights for each style (the method is explained in Pizza Today); Neapolitan follows the AVPN rule of 200–280 g balls for 22–35 cm pizzas. These are common starting points, not rules. Higher hydration gives an airier, chewier crust but a stickier dough; a hot home oven (under ~260 °C / 500 °F) usually does better with a little oil and sugar for browning.
How much yeast?
The yeast amount depends mostly on how long and how warm the dough ferments. The presets use instant dry yeast as the base (about 1% of flour for a 2–3 hour same-day dough, around 0.1–0.2% for a 2–3 day cold ferment) — treat them as a starting point and adjust to your kitchen. To switch yeast types it follows the manufacturer: active dry replaces instant one-for-one (add about 25% if your packet is old), and fresh yeast is about 3× the instant amount. The yeast converter shows where those numbers come from.
Results are estimates for home baking. Fermentation depends on temperature — watch the dough, not the clock. Don’t eat raw dough. Terms