Pizza Dough Calculator
Dough Recipe
Style Presets
Pizza Dough Ball Weight Guide
Recommended dough ball weights by pizza size and style.
| Size | Neapolitan | NY Style | Thick/Pan |
|---|---|---|---|
| 10 inch | 180-200g | 200-220g | 250-280g |
| 12 inch | 250-280g | 280-310g | 350-400g |
| 14 inch | 330-360g | 360-400g | 450-500g |
| 16 inch | 420-460g | 460-500g | 550-620g |
| 18 inch | 520-560g | 560-620g | 680-750g |
How We Calculate This
This pizza dough calculator uses established formulas and industry-standard data to provide accurate estimates.
- Enter your specific values into the calculator fields above
- Our algorithm applies the relevant formulas using your inputs
- Results are calculated instantly in your browser — nothing is sent to a server
- Review the detailed breakdown to understand how each factor affects your result
These calculations are estimates based on standard formulas. For critical decisions, always consult a qualified professional.
How to Convert Oven Recipes to Air Fryer
Baker's percentages express every ingredient as a percentage of total flour weight. This system makes it easy to scale recipes while keeping ratios consistent.
The basic rule:
- Flour = 100% (the base — all other ingredients are relative to flour)
- Water = hydration % (63% means 630g water per 1000g flour)
- Salt = 2.5–3%, Yeast = 0.1–0.3%, Oil = 0–3%
Ball weight is calculated from pizza size. Lower yeast percentages require longer fermentation but develop more complex flavor. A 24-hour cold ferment with 0.1-0.2% yeast is standard for Neapolitan pizza.
When Would You Use This Calculator?
This pizza dough calculator is designed for anyone who needs quick, reliable estimates without complex spreadsheets or professional consultations.
- When you need a quick estimate before committing to a purchase or project
- When comparing different options or scenarios side by side
- When planning a budget and need to understand potential costs
- When you want to verify a quote or estimate you've received from a professional
- When teaching or learning about the concepts behind these calculations
Frequently Asked Questions
What is baker's percentage?
Baker's percentage expresses each ingredient as a percentage of the total flour weight. Flour is always 100%. If you have 1000g flour and 63% hydration, you use 630g water. This makes scaling easy — just change the flour amount and all other ingredients adjust proportionally.
What hydration should I use?
Neapolitan style uses 60-65% hydration for a supple, slightly chewy dough. New York style uses 65-70% for a foldable, slightly puffier crust. Higher hydration (70%+) creates lighter, more airy crusts but is harder to handle. Start at 63% and adjust from there.
How much yeast should I use?
It depends on fermentation time. For a 24-hour cold ferment, use 0.1-0.2% instant yeast. For same-day dough (4-6 hours at room temperature), use 0.5-1%. For a quick 1-2 hour rise, use 1-1.5%. Less yeast with longer fermentation gives better flavor.
What flour should I use?
For Neapolitan, use Tipo 00 flour (like Caputo Pizzeria). For NY style, bread flour or a blend of bread flour and all-purpose works great. The higher protein in bread flour gives a chewier texture. All-purpose works in a pinch but gives a softer crust.
How long should I ferment the dough?
A 24-hour cold ferment in the refrigerator gives the best flavor. You can also do a 48-72 hour cold ferment for even more complex flavors. Same-day dough (2-4 hours at room temperature) works but won't develop as much flavor. Pull dough from fridge 1-2 hours before shaping.
Should I add olive oil to pizza dough?
Traditional Neapolitan dough uses no oil. NY style and pan pizza recipes often include 2-3% olive oil for a slightly softer crumb and richer flavor. Oil also makes the dough easier to stretch. Skip it for authentic Neapolitan; add it for everything else.