🍕 Alex Pizza Dough Calculator
Get exact ingredient amounts for any number of pizzas — Neapolitan, New York, thin crust & more
| Pizza Style | Ball Weight | Diameter | Hydration | Salt % | Yeast % |
|---|---|---|---|---|---|
| Neapolitan | 230–280g (8–10 oz) | 10–11" | 65–70% | 2.5–3% | 0.2–0.3% |
| New York Style | 260–300g (9–11 oz) | 12–14" | 60–65% | 2–2.5% | 0.3–0.5% |
| Thin Crust | 180–220g (6–8 oz) | 12" | 55–60% | 2–2.5% | 0.5–1% |
| Pan / Focaccia | 320–380g (11–13 oz) | 9x13" pan | 75–80% | 2–2.5% | 0.5–1% |
| Detroit Style | 400–500g (14–18 oz) | 8x10" pan | 70–75% | 2–2.5% | 0.5–1% |
| Whole Wheat | 250–300g (9–11 oz) | 10–12" | 68–75% | 2–2.5% | 0.5–1% |
| Yeast Type | Conversion Factor | Example (1g Active Dry) | Best Use |
|---|---|---|---|
| Active Dry Yeast | 1.0x (base) | 1.0g | 24–48h ferment |
| Instant / Fast-rise | ×0.75 of active dry | 0.75g | Same-day or rapid |
| Fresh / Cake Yeast | ×3.0 of active dry | 3.0g | 48–72h cold ferment |
| Sourdough Starter | ×20–30% of flour wt | 20–30g per 100g flour | Long cold ferment |
| Flour Type | Protein % | Best For | Hydration Adjust |
|---|---|---|---|
| 00 (Tipo 00) | 11–12.5% | Neapolitan | No change |
| Bread Flour | 12–14% | NY Style, Pan | +2–3% |
| All-Purpose | 10–12% | Thin, Home pizza | −2% |
| Whole Wheat | 13–14% | Whole wheat pizza | +5–8% |
| Semolina Blend | 12–13% | Sicilian, crunch | −3–5% |
Pizza dough is one of those things that seems more complicated than they really are. Simple recipe requires only six basic ingredients and skips fancy kinds of flour. Whole flour or bread flour works equally well.
No need for a stand blender, although one can use it if want. The kneading involves almost no time, and the pizza dough simply must rise one time.
How to Make Simple Pizza Dough
Basic parts for the pizza dough include water, yeast, flour, olive oil, a bit of sugar and salt. No separate gear is required. Just two bowls and wooden spoon to finish the task.
The process starts by activating the yeast. It is done by blending warm water, sugar and yeast, then one leaves that rest for around five minutes, until it becomes bubbly and foamy. The water should be lukwearm, but not too warm.
When one mixed everything, the pizza dough requires around thirty minutes to rise. Some recipes suggest ninety minutes with one rise. Version for one serving prepares in only ten minutes, then rest of thirty to sixty minutes before the baking.
One ends with elastic crust, that has crispy edges.
Cold rising of the pizza dough in the fridge makes it very good. Prepare the pizza dough the prior night and leave it rise hear for richer flavor. On the day of baking, one lays it warm on the counter during one or two hours before forming the pizzas.
Pizza dough risen cold for forty-eight hours is perfect. Pizza dough with less yeast can rise during some hours at room temperature.
The weight of the pizza dough changes according to the size of the pizza. For twelve-inch pizza one requires seven ounces of pizza dough. Twelve-inch pizza uses about ten ounces.
For fourteen-inch pizza, fourteen ounces works well. Twelve-inch pizza gives eight slices, enough for three to four people.
Pizza stone creates a big change. It provides more even heat and more crisp crust. During baking, one can preheat the oven to 550°F and cook for ten to twelve minutes for thick pizza dough, or nine to ten minutes for hand-tossed on the stone.
Another way is bake at 375 degrees for twenty to twenty-five minutes, then spread the crust with butter and garlic salt. Put flour on the pizza peel to help, so that the pizza dough slides easily to the stone.
The level of water seriously affects the final feel of the crust. Mixing bread flour with whole grain or rye flour also changes the makeup. For thick pizza, adding two spoons of olive oil to the pizza dough is useful.
The place where one lives can also change the result of the pizza dough, because high heights and high humidity both alter the texture. A calculator for amounts ofpizza dough helps to reach the right balance of ingredients always.
