🍕 Ramon's Pizza Dough Calculator
Get exact flour, water, yeast & salt amounts for any pizza size or batch — using real baker's percentages
| Pizza Size | Dough Ball (g) | Dough Ball (oz) | Servings | Best For |
|---|---|---|---|---|
| 10" Small | 200g | 7.1 oz | 1–2 | Personal / Thin |
| 11" Med-Small | 250g | 8.8 oz | 2 | Neapolitan |
| 12" Medium | 280g | 9.9 oz | 2–3 | NY Style |
| 13" Med-Large | 320g | 11.3 oz | 3 | Classic |
| 14" Large | 350g | 12.3 oz | 3–4 | Family |
| 15" XL | 400g | 14.1 oz | 4–5 | NY / Pan |
| 16" XXL | 450g | 15.9 oz | 5–6 | Party |
| Deep Dish 14" | 500g | 17.6 oz | 4 | Chicago |
| Pizza Style | Hydration % | Salt % | Yeast % | Oil % |
|---|---|---|---|---|
| Neapolitan | 60–65% | 2.5% | 0.2–0.5% | 0% |
| NY Style | 58–62% | 2.5% | 0.5–1% | 1–2% |
| Thin Crust | 55–58% | 2% | 0.5–1% | 1–3% |
| Pan / Sicilian | 70–75% | 2.5% | 1–1.5% | 3–5% |
| Deep Dish | 68–72% | 2% | 1–1.5% | 4–6% |
| Sourdough | 63–68% | 2.5% | 20–25% starter | 0–2% |
| Whole Wheat | 65–70% | 2.5% | 1–1.5% | 1–2% |
| Grams | Ounces | Cups (Flour) | Cups (Water) | Tbsp |
|---|---|---|---|---|
| 50g | 1.76 oz | 0.40 cups | 0.21 cups | 3.4 tbsp |
| 100g | 3.53 oz | 0.80 cups | 0.42 cups | 6.8 tbsp |
| 150g | 5.29 oz | 1.20 cups | 0.63 cups | 10.2 tbsp |
| 200g | 7.05 oz | 1.60 cups | 0.85 cups | 13.5 tbsp |
| 300g | 10.6 oz | 2.40 cups | 1.27 cups | 20.3 tbsp |
| 500g | 17.6 oz | 4.00 cups | 2.11 cups | 33.8 tbsp |
| 1000g | 35.3 oz | 8.00 cups | 4.23 cups | 67.6 tbsp |
pizza dough is one of those things that seems more complicated than they really are. The recipe requires only six ingredients and does not require fancy flours. All-purpose flour or bread flour both work well.
No need to use a stand blender, although one can use it if wanted. The whole preparation involves only one bowl, almost no kneading and around 30 minutes for the pizza dough to rise. Homemade pizza dough will give two soft, chewy crusts, that makes delivery pizza feel silly.
How to Make Simple Pizza Dough
The most first stage is to start the yeast. It is made up of mixing water, sugar and yeast, then one leaves it rest for around five minutes, until it becomes bubbly and frothy. The water must be warm, but not too warm.
When that ends, one adds flour, olive oil and salt. A wooden spoon is enough to mix everything together. Any special tool is not required.
When the mix gets too stiff to stir, fast kneading by hand or machine during three to six minutes makes teh pizza dough smooth.
Cold rising of the pizza dough in the fridge commonly helps to improve it. Prepare the pizza dough at least two days before and keep it cold to give richer taste. Ideal is 48-hour cold risen pizza dough.
Even if one does it the knight before and leaves it to rise in the fridge, that is useful. The last day, simply warm it on the counter during one or two hours before shaping.
The weight of the pizza dough changes according to the size of the pizza. For a 10-inch pizza one uses around 200 grams of pizza dough. A 12-inch pizza requires about 280 grams.
For a 14-inch pizza, around 400 grams work well. For bigger pizzas simply use more pizza dough to cover the surface. A 12-inch pizza easily gives eight slices and is enough for three tofour people.
A pizza stone really does matter. It provides more even heat and crispy crust. Before the baking, spread cornmeal or flour on the pizza peel or flipped baking sheet, to help stop the pizza from sticking on the warm stone.
Bake at 550°F during 10 to 12 minutes works for thick pizza dough, while hand-tossed version on stone requires around 9 to 10 minutes.
The hydration matters a lot for the final feel of the crust. No-knead method relies on natural enzymes, that over time develop gluten, giving light texture without usual kneading. Stretch the pizza dough in stages and leave it rest between stretches is also useful.
The place where one lives can change the results. High altitude and high humidity both affect the texture of the pizza dough. A calculator for pizza dough portions helps to reach the right ratio of flour, water, yeast and salt every time.
