Pizza Dough Calculator
Choose a style, how many pizzas and how big, and get exact grams of flour, water, salt and yeast (or sourdough starter) for your dough.
How the pizza dough calculator works
Pizza dough is written in baker's percentages: every ingredient is a percentage of the flour. The calculator adds up the percentages, divides your total dough weight (balls × weight, plus a little extra for what sticks to the bowl) by that sum to find the flour, then multiplies the flour by each percentage. If you use sourdough starter, the flour and water inside the starter are subtracted, so the hydration stays true.
Style presets
| Style | Ball | Hydration | Salt | Oil | Sugar | Oven |
|---|---|---|---|---|---|---|
| Neapolitan | 260 g | 64% | 3% | 0% | 0% | 800 °F+ pizza oven |
| New York | 300 g | 62% | 2% | 2% | 1.5% | Home oven, 500–550 °F |
| Pan / Detroit | 450 g | 70% | 2% | 1% | 0% | Home oven, 475–500 °F |
| Thin & crispy | 200 g | 55% | 2% | 3% | 1% | Home oven, 475–500 °F |
Sugar and oil help dough brown and stay tender in home ovens, which run far cooler than wood-fired ones. In an 800 °F+ oven they can burn, which is why Neapolitan dough skips them.
Dough ball size by pizza diameter
| Pizza | Thin | Regular |
|---|---|---|
| 10-inch (25 cm) | 150 g | 180–200 g |
| 12-inch (30 cm) | 200 g | 250–280 g |
| 14-inch (35 cm) | 260 g | 320–360 g |
| 16-inch (40 cm) | 340 g | 420–480 g |
| 10×14-inch Detroit pan | – | 430–480 g |
How much yeast? Match it to your schedule
Temperature and time matter more than anything else. These are rough starting points for instant yeast. The calculator converts automatically if you use active dry or fresh yeast.
| Fermentation | Instant yeast |
|---|---|
| Same day, 2–4 hours in a warm room | 0.8–1.5% |
| Same day, 6–8 hours at room temperature | 0.2–0.4% |
| 24 hours in the fridge | 0.3–0.5% |
| 48–72 hours in the fridge | 0.15–0.3% |
A cold ferment of one to three days in the fridge is the easiest way to better flavor and a crust that blisters and browns. Take the dough balls out 1–3 hours before baking, so they're relaxed and easy to stretch.
Tips for better home-oven pizza
- Use bread flour or "00" flour. Bread flour gives a chewy New York crust. Italian 00 pizza flour is designed for very hot ovens and can turn pale and dense below about 700 °F unless the dough includes a little oil and sugar.
- Preheat longer than you think. Heat a pizza steel or stone for 45–60 minutes at your oven's highest setting.
- Weigh the small stuff. At 0.2%, four dough balls may need less than 3 g of yeast. A scale that reads to 0.1 g helps, or use the teaspoon estimate shown in the results.
Frequently asked questions
What hydration is best for pizza dough?
60–65% suits most home-oven styles and is easy to handle. Higher hydration (68–75%) gives an airier crust and works well for pan pizza, but the dough is stickier. Neapolitan dough is usually 60–65%.
How much dough do I need for a 12-inch pizza?
About 250–280 g for a regular crust, or about 200 g for thin crust.
Can I make pizza dough with sourdough starter?
Yes. Choose "Sourdough starter" and start at about 10–20% starter. Allow a longer rise, typically 4–8 hours at room temperature, or 1–3 days in the fridge after an initial rise of a couple of hours.