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Pizza Dough Calculator
| Ingredient | Baker’s % | Grams |
|---|---|---|
| Flour | 100% | 589 g |
| Water | 65% | 383 g |
| Salt | 2.5% | 15 g |
| Yeast | 0.3% | 1.77 g |
| Oil | 2% | 12 g |
| Total dough | — | 1000 g |
Pizza dough math follows baker's percentages — flour is always 100%, and every other ingredient is expressed as a percentage of flour weight. Standard starting ratios for the major styles: Neapolitan (00 flour, light puffy crust, 800-900°F oven, 60-90 second bakes) — flour 100%, water 60-65%, salt 2.5-3%, yeast 0.1-0.3% (long ferment); New York (high-protein bread flour, foldable thin crust, 500-600°F oven, 8-12 min bakes) — flour 100%, water 60-65%, salt 2%, oil 1-3%, sugar 1-2%, yeast 0.5-1%; Detroit / pan (bread flour or all-purpose, thick airy crust, 450-500°F oven) — flour 100%, water 70-75%, salt 2%, oil 2%, yeast 1-2%; Sicilian (similar to Detroit but thicker and softer); Roman (super thin, crispy, 60-65% hydration with longer fermentation).
The calculator takes pizza count, size (10/12/14/16 inch typical), style preference, and hydration adjustment, then outputs flour, water, salt, yeast, and (style-dependent) oil and sugar in grams. Per-pizza dough ball weight rule of thumb: 10-inch pie = 220-260g, 12-inch = 280-320g, 14-inch = 380-450g, 16-inch = 480-560g. Scaling up for parties is straightforward arithmetic since baker's percentages are dimensionless; the calculator handles the math. Output as weight in grams (more accurate) or as familiar volume measures (cups/tbsp) for beginners — but pros and serious enthusiasts weigh everything.
Beyond ratios, technique matters dramatically. (1) Cold ferment — most pro-quality home pizza recipes do 24-72 hour cold fermentation (mix dough, fridge, take out 1 hour before shaping). Develops flavor (yeast produces complex aromatic compounds during long ferment) and gluten structure. Same ingredients, vastly different result vs same-day dough. (2) Flour choice — type 00 (Italian, very fine grind, typically 11-12% protein) for Neapolitan; high-gluten bread flour (King Arthur Bread Flour, Caputo Pizzeria high-gluten, 12.5-14% protein) for NY-style; all-purpose works for Detroit/Roman. AP flour (10-11% protein) underperforms for stretching thin crusts. (3) Stretching not rolling — rolling pins crush air pockets; hand-stretching preserves them for the characteristic chewy crust with bubbles. (4) Oven heat — home ovens (typically 500-550°F) can't replicate Neapolitan's 850°F+ oven. Pizza steel or stone preheated 60+ minutes helps. Specialty ovens (Ooni, Gozney, Roccbox) hit 900°F for true Neapolitan at home — increasingly popular since 2020.
Nasıl Kullanılır
- Pick number of pizzas and size (typically 10-14 inches).
- Pick style (Neapolitan, NY, Detroit, Roman, Sicilian).
- Adjust hydration if you have preferences (60-65% standard, 70%+ for Detroit).
- Read flour, water, salt, yeast, oil, and sugar amounts in grams.
- Use the per-pizza dough ball weight to portion correctly.
Ne Zaman Kullanılır
- Scaling pizza recipes up (party of 12) or down (1-2 personal pizzas).
- Switching styles — confirming the right ratios for Neapolitan vs NY vs Detroit.
- Adapting recipes to your specific flour or oven — adjusting hydration based on flour absorbency.
- First-time pizza maker — establishing baseline ratios that work.
- Comparing “authentic” ratios from research / pizza books to popular online recipes.
Ne Zaman Kullanılmaz
- Specific recipe replication where the recipe author has unusual technique requirements — follow the recipe.
- Yeast-free or sourdough doughs — different fermentation math.
- Gluten-free pizza — different binding / hydration needs entirely.
- Specific brand recipes (Lou Malnati's deep dish, Pizza Hut copycat) — those have proprietary specifics.
Yaygın Kullanım Senaryoları
- Pre-decision sanity-check on inputs and outputs
- Educational use — demonstrating the underlying concept
- Onboarding a colleague who needs the same calculation/conversion
- Verifying a number or output before passing it on
Sık Sorulan Sorular
What's baker's percentage?
Industry-standard pizza/bread math where flour = 100% and every other ingredient is expressed as a percentage of flour weight. So 65% hydration means 65g water per 100g flour. 2% salt = 2g salt per 100g flour. Makes scaling trivial — same percentages, more flour weight = bigger batch with identical proportions. Used by all serious bakers/pizza-makers.
What flour should I use?
Style-dependent. Neapolitan: type 00 (Italian fine grind, 11-12% protein — Caputo Pizzeria, King Arthur 00). NY-style: high-protein bread flour (12.5-14% — Caputo high-gluten, KA Bread Flour). Detroit / pan: bread flour or all-purpose (10-13%). Roman: 00 or all-purpose. AP flour (10-11%) underperforms for stretching thin crusts but works for Detroit/pan. Higher protein = chewier crust; lower = tenderer.
How long should dough ferment?
Same-day (3-4 hours room temp): basic flavor, decent results. 24-hour cold ferment: dramatically better flavor, easier to stretch. 48-72 hour cold ferment: peak flavor (yeast produces complex aromatic compounds), best texture, slightly easier to over-ferment. Take from fridge 1-2 hours before shaping to warm up. The single highest-leverage skill upgrade in pizza-making is “cold ferment 24-72 hours” — same recipe, completely different result.
Can I use a home oven?
Yes but with limitations. Home ovens max at 500-550°F (some at 600°F); Neapolitan needs 850°F+. Pizza steel preheated 60+ minutes is the home-oven hack — gets to 600-700°F surface temp, mimics stone hearth heat, dramatically better than stone alone. For true Neapolitan at home, dedicated outdoor pizza ovens (Ooni Karu / Koda, Gozney Roccbox / Dome) hit 900°F+ and have become affordable ($300-1500) and popular since 2020.
Why does my dough tear when I stretch?
Most common: not enough gluten development OR too cold. Fix: longer ferment (24-72 hours cold), let dough come to room temperature 1 hour before shaping, do a few stretch-and-folds during bulk fermentation, use higher-protein flour (Bread flour vs AP). Don't use rolling pin — crushes air pockets. Hand-stretch using gravity (drape over knuckles) for the best result.
How much per pizza?
Per-pizza dough weight: 10-inch personal = 220-260g; 12-inch standard = 280-320g; 14-inch large = 380-450g; 16-inch extra-large = 480-560g; 18-inch family = 580-700g. For Detroit/Sicilian pan-style (thicker), use higher end of range or 600-800g for full sheet pan. Total dough math: pizzas × per-pizza weight = total dough weight; calculator handles the rest.