Food & Cooking Tool
Pizza Dough Calculator
Calculate exact flour, water, salt, yeast, oil, and sugar amounts for any number of pizzas. Supports Neapolitan, New York, Detroit, Sicilian, thin crust, and custom styles with baker's percentages.
6 Dough Styles-Baker's Percentages-3 Yeast Types-Any Batch Size
Pizza Dough Calculator
Baker's Percentages
Recipe for 4 Pizzas
593.8g
Flour
386.0g
Water
17.8g
Salt
2.38g
Yeast
Total dough: 1000.0 g (4 x 250g balls)
Pizza Style Reference
| Style | Hydration | Ball Weight | Oven Temp | Characteristics |
|---|---|---|---|---|
| Neapolitan | 60-65% | 250g | 800-900F | Soft, charred spots, thin center |
| New York | 60-65% | 280g | 550-600F | Foldable, crispy bottom, chewy |
| Detroit | 68-72% | 350g | 500-550F | Thick, airy, crispy cheese edges |
| Sicilian | 70-75% | 400g | 450-500F | Sheet pan, fluffy, thick crust |
| Thin Crust | 50-58% | 200g | 475-525F | Cracker-like, very crispy |
Frequently Asked Questions
How much dough do I need per pizza?⌄
For a 12-inch Neapolitan pizza: about 250g. New York style 14-inch: about 280g. Detroit pan pizza: about 350g. Sicilian sheet pan: about 400g. Thin crust 12-inch: about 200g. Ball weight depends on pizza diameter and dough style.
What is baker's percentage?⌄
Baker's percentage expresses each ingredient as a percentage of the flour weight. Flour is always 100%. If you use 1000g flour and 650g water, hydration is 65%. This system makes recipes easily scalable to any batch size.
What hydration should I use for pizza dough?⌄
55-60% for thin, crispy crust. 62-65% for Neapolitan and New York styles. 68-72% for Detroit, Sicilian, and focaccia-style. Higher hydration means more open crumb and chewier texture but is harder to handle.
How much yeast do I need for pizza dough?⌄
For instant yeast: about 0.3-0.5% of flour weight. Active dry: about 0.5-0.7%. Fresh yeast: about 1.0-1.5%. Less yeast with longer fermentation (24-72 hrs) develops more flavor. More yeast for same-day dough (2-4 hrs).
What is the difference between active dry and instant yeast?⌄
Active dry yeast needs to be dissolved in warm water (100-110F) before mixing. Instant yeast can be mixed directly into flour. Instant is about 25% more potent, so use less. Fresh yeast is least potent - use about 3x the amount of instant.
How much salt for pizza dough?⌄
2.5-3% of flour weight is standard for pizza dough. That is about 25-30g per 1000g flour. Salt strengthens gluten, controls fermentation speed, and adds flavor. Too little makes bland, sticky dough. Too much inhibits yeast.
Should I add oil to pizza dough?⌄
Depends on style. Neapolitan: no oil (traditional). New York: 1-2% oil for slight tenderness. Detroit/Pan: 3-4% oil for richness and crispy bottom. Oil tenderizes the crumb and helps with browning.
How long should pizza dough ferment?⌄
Quick rise: 2-4 hours at room temperature. Standard: 24 hours in the fridge. Long ferment: 48-72 hours cold. Longer fermentation develops more complex flavor and better digestibility. The best Neapolitan pizzerias use 24-72 hour cold fermentation.