🍕 Pizza Dough Calculator
Calculate exact flour, water, yeast & salt for any number of pizzas — Neapolitan, NY Style, or custom ratios
| Pizza Style | Diameter | Dough Weight | Servings |
|---|---|---|---|
| Personal / Neapolitan | 8 in / 20 cm | 150g / 5.3 oz | 1 |
| Small | 10 in / 25 cm | 200g / 7.1 oz | 2 |
| Medium (NY Style) | 12 in / 30 cm | 250g / 8.8 oz | 2–3 |
| Large | 14 in / 35 cm | 320g / 11.3 oz | 3–4 |
| Extra Large | 16 in / 40 cm | 400g / 14.1 oz | 4–5 |
| Sheet Pan / Detroit | 18x13 in / 45x33 cm | 500–700g / 17.6–24.7 oz | 6–8 |
| Pizza Style | Hydration % | Crust Result | Yeast % |
|---|---|---|---|
| Neapolitan (classic) | 60–65% | Soft, airy, charred | 0.1–0.3% |
| New York Style | 58–62% | Chewy, foldable | 0.3–0.5% |
| Thin & Crispy | 55–60% | Crisp, firm base | 0.3–0.5% |
| Pan / Sicilian | 65–75% | Thick, spongy, oily | 0.5–1% |
| Detroit Style | 70–78% | Light, airy crumb | 0.5–1% |
| High Hydration Artisan | 75–85% | Open crumb, crispy | 0.1–0.2% |
| Flour Used | Hydration 60% | Hydration 65% | Hydration 70% |
|---|---|---|---|
| 250g / 8.8 oz | 425g total | 438g total | 450g total |
| 500g / 17.6 oz | 850g total | 875g total | 900g total |
| 750g / 26.5 oz | 1,275g total | 1,313g total | 1,350g total |
| 1,000g / 35.3 oz | 1,700g total | 1,750g total | 1,800g total |
| 1,500g / 52.9 oz | 2,550g total | 2,625g total | 2,700g total |
| Active Dry Yeast | Instant Yeast | Fresh Yeast | Equivalent Use |
|---|---|---|---|
| 1 tsp (3g) | 0.75 tsp (2.4g) | 7g | Standard loaf / 4 balls |
| 2.25 tsp (7g) | 1.75 tsp (5.5g) | 17g | 1 packet — 8 balls |
| 1 tbsp (9g) | 2.25 tsp (7g) | 21g | 12 pizza balls |
| 1% flour weight | 0.75% flour | 2.5% flour | Same-day dough |
| 0.3% flour weight | 0.22% flour | 0.75% flour | Cold ferment (24–72h) |
Do Pizza Dough not need be terrible for all. Make it with only six basic ingredients, no special stuff are required. Whole wheat flour works well, same as plain flour.
Everything meets in one single tin and honestly, you not even must use blender (although it does help, if you have one). Some versions need almost no mess and fully skip the rising process.
Easy pizza dough with six ingredients
The most many recipes start by setting the yeast. Here short description: mix warm water with a bit of sugar and yeast, then leave it stand around seven minutes, until it foams and bubbles. The secret is, that the water must be warm, not hot.
Here your list of ingredients: water, yeast, flour, olive oil, sugar and salt. Only that. Besides two tins and wooden spoon, no speical gear needed.
Times for rising range according to the method, that you choose. Some Dough meet in half an hour. Others result more well with around ninety minutes and only one rise.
One batch of Dough can be ready after ten minutes of work, then it needs thirty until sixty minutes for rest. After it rose, roll the Dough balls with a bit of oil, cover them with plastic sheet and leave them sitting at room temperature during some hours. Then they are puffed and much more easily handled.
Cold rising in the fridge truly improves the cause. Pizza Dough, that is ready at least two days before and cooled, brings out clearly richer taste. Give it forty-eight hours, and you have something truly good.
Even so, if it sits too long, the gluten fibers start breaking apart. The Dough become truly soft and flowing. Control the rise well is key, because bad rising Dough can cause its troubles when you truly bake it.
The weight of the Dough depend on the size, that you plan. For ten inch Pizza usually enough around seven units. Twelve inch need around ten units or more.
Up to fourteen inches, and you need fourteen units. Twelve inch Pizza feeds roughly three until four people with eight slices. For thin crust styles, between 125 and 175 grams each ball commonly give good result.
A Pizza stone truly does big difference. Handle the Dough gently, letting it rest between each stretch… Do not fight against it.
Dust your Pizza base with cornmeal or plain flour, so that it slides flat on the stone without trouble. The water content matters more, than many folks know, when you form the shape and the crust. Your Dough should be just wet, sticking on the bottom and sides of the tin while staying quite soft to handle.
Try mixing breadflour with semolina or standard flour, for range the texture nicely. Even you can base Pizza Dough on sourdough, which adds deep taste to the crust.
