Pizza Dough Calculator
Calculate exact ingredients for your pizza dough using baker's percentages. Choose your style and number of pizzas.
Pizza Styles Compared
| Style | Hydration | Ball Size | Oven Temp | Bake Time |
|---|---|---|---|---|
| Neapolitan | 58-65% | 200-280g | 800-900°F (430-480°C) | 60-90 sec |
| New York | 62-68% | 250-310g | 500-550°F (260-290°C) | 8-12 min |
| Pan / Detroit | 68-75% | 280-350g | 450-500°F (230-260°C) | 12-18 min |
| Roman (al taglio) | 70-80% | 250-300g | 500-575°F (260-300°C) | 8-12 min |
Understanding Baker's Percentages
In baker's math, flour is always 100%. All other ingredients are expressed as a percentage of the flour weight. For example, 65% hydration means 65g of water for every 100g of flour. This system makes it easy to scale recipes to any size.
Dough Timeline
Same day (4-8 hours): Use 1% dry yeast. Mix, knead 10 min, bulk rise 2 hours, divide, ball, proof 2-6 hours.
Cold ferment (24-72 hours): Use 0.1-0.3% dry yeast. Mix, knead, refrigerate 24-72 hours. Remove 2-3 hours before baking. Longer ferment = more flavor and better texture.
How the pizza dough calculator works
Great pizza dough is a matter of ratios, and this calculator handles them for you using baker's percentages — every ingredient expressed as a percentage of the flour weight. You choose how many pizzas you want and the ball weight for your style, and it returns exact grams of flour, water, salt and yeast. Ball weight is what sets the size: about 250 g makes a personal Neapolitan pizza, while 280–320 g suits a larger New York–style pie.
Hydration — water as a percentage of flour — defines the crumb. Neapolitan dough runs around 60–65% for a soft, puffy cornicione baked blisteringly hot; New York style sits near 62–65% with a little oil for a foldable slice; and high-hydration pan or focaccia-style doughs climb to 70–80% for a light, airy, open interior that's stickier to handle.
Tips
Give the dough a slow, cold ferment in the fridge for 24–72 hours — it develops far more flavour and becomes easier to stretch than a same-day dough. Use "00" or strong bread flour for chew and structure. Salt is typically 2–3% of flour weight, and only a tiny amount of yeast is needed for a long ferment. Always weigh ingredients; pizza dough is unforgiving of volume guesswork.
Frequently asked questions
What hydration should I use?
60–65% for Neapolitan or New York style (easy to shape, classic chew), 70–80% for pan, Sicilian or focaccia styles (lighter, more open, but wetter and trickier to handle).
How much dough per pizza?
About 250 g for a 10–11 inch Neapolitan, 280–320 g for a 12–14 inch New York pie. Heavier balls give bigger or thicker crusts.
Do I need "00" flour?
It helps for Neapolitan pizza baked very hot, giving a tender, extensible dough. For home ovens, strong bread flour works well and gives a satisfying chew.
Written by Nicolas Martin. Last updated July 2026 · How we keep our tools accurate →