🍕 Pizza Dough Calculator
Calculate exact flour, water, yeast & salt for any number of pizzas
| Pizza Size | Diameter | Dough Weight (g) | Dough Weight (oz) | Typical Servings |
|---|---|---|---|---|
| Personal | 8" / 20cm | 150g | 5.3 oz | 1 person |
| Small | 10" / 25cm | 200g | 7.1 oz | 1–2 people |
| Medium | 12" / 30cm | 280g | 9.9 oz | 2–3 people |
| Large | 14" / 35cm | 370g | 13.1 oz | 3–4 people |
| XL | 16" / 40cm | 470g | 16.6 oz | 4–5 people |
| Sheet Pan | 30x40cm / 12x16" | 550g | 19.4 oz | 4–6 people |
| Style | Hydration | Yeast % (dry) | Salt % | Texture Result |
|---|---|---|---|---|
| Neapolitan | 60–65% | 0.3% | 2.5% | Soft, airy, charred rim |
| NY Style | 58–62% | 0.5% | 2.5% | Chewy, foldable |
| Thin Crust | 55–58% | 0.5% | 2% | Crispy, cracker-like |
| Thick / Pan | 68–75% | 1% | 2% | Fluffy, bread-like |
| Detroit Style | 70–75% | 1% | 2% | Very thick, crispy base |
| Yeast Type | Amount per 500g Flour | % of Flour | Equivalent |
|---|---|---|---|
| Instant / Fast-Rise | 2–5g | 0.4–1% | 1 tsp ≈ 3g |
| Active Dry Yeast | 3–6g | 0.6–1.2% | 1 tsp ≈ 4g |
| Fresh Yeast | 6–15g | 1.2–3% | 3x instant weight |
Pizza dough is not that hard, that many folks imagine. Really, just six basic ingredients, and you do not need to search for anything fancy or exclusive. All purpose or bread flour?
Both work well. And forget about buying a stand mixer, it is nice to have, but fully optional. The ingredients are minimal, and you only need one rise from start to finish.
How to Make Pizza Dough
You work with water, yeast, flour, olive oil, a bit of sugar and salt. Here is everything. Take two bowls and a wooden spoon, and you are ready to move.
The process starts by setting the yeast. Mix warm water with sugar and yeast, then simply leave it to rest for around ten minutes, until it becomes bubbly and active. But care that the water is not too hot.
Too warm water kills the yeast.
When it worked, comes the next stage. Mix everything with a spoon, until the mix is too thick for easy stirring, then knead by hand or with a machine, until it is smooth. Usually that lasts three to six minutes depending on your method.
If you choose the stand mixer, mix four to five minutes, pause for five minutes, and then mix again two to three miuutes. Good Pizza dough should stay a bit wet, it will stick to the bottom and sides of the bowl, but it will feel soft and usable.
Rising time is not strictly set and depends on the recipe that you follow. Some doughs are ready after just 30 minutes. Others need 90 minutes or even more, near two and a half hours.
One rise is enough for the most common cases. When it rose, coat the dough balls with oil, cover them with plastic wrap and leave on the counter for around two hours. Then they will be puffy and stretchy without resistance.
Here is the secret: cold rising in the fridge really improves everything. The flavors become richer and complex, plus the dough much more easily stretches. Some recipes even require you to prepare the dough at least too days before and keep it in the fridge.
Overnight cold rising is quite usual and deserves a try.
Dough weight really matters. For a 10-inch pizza, around 180 grams works. For 12 inches, expect about 260 grams.
At 14 inches, around 350 grams do the job. If you want something chewy, that folds well, aim for 300 to 350 grams. For pan and deep dish styles you need 360 grams or more, shaped in a well oiled pan.
Pizza stone really changes the game for home baking. Dust your pizza peel with cornstarch or flour before sliding it on the hot stone, that stops sticking. Play with a mix of bread flour with semolina or rye, to get interesting crusty variations.
And thehydration level? It shapes the final crust in many ways.
