🍕 Pizza Dough Calculator
Calculate exact flour, water, yeast & salt amounts for perfect pizza dough every time
| Pizza Size | Diameter | Dough Ball Weight | Servings | Style |
|---|---|---|---|---|
| Personal | 6 inch / 15cm | 150g / 5.3oz | 1 | Individual |
| Small | 8 inch / 20cm | 200g / 7.1oz | 2 | Thin crust |
| Medium | 10 inch / 25cm | 240g / 8.5oz | 2–3 | Standard |
| Medium-Large | 12 inch / 30cm | 280g / 9.9oz | 3 | Standard |
| Large | 14 inch / 35cm | 340g / 12oz | 4 | Standard |
| Extra Large | 16 inch / 40cm | 420g / 14.8oz | 4–6 | Family |
| Sheet / Pan | 18x13 inch | 650g / 22.9oz | 6–8 | Detroit style |
| Instant Yeast | Active Dry Yeast | Fresh Yeast | Fermentation |
|---|---|---|---|
| 1 tsp (3g) | 1.25 tsp (4g) | 7g | Same day |
| 0.5 tsp (1.5g) | 0.6 tsp (2g) | 3.5g | Overnight |
| 0.3 tsp (1g) | 0.4 tsp (1.2g) | 2g | Cold 24h |
| 0.15 tsp (0.5g) | 0.2 tsp (0.6g) | 1g | Cold 48–72h |
| Ingredient | Typical Range | Neapolitan | NY Style | Pan Style |
|---|---|---|---|---|
| Flour | 100% (always) | 100% | 100% | 100% |
| Water | 55–80% | 60–62% | 63–67% | 72–78% |
| Salt | 2–3% | 2.5% | 2% | 2% |
| Instant Yeast | 0.1–0.5% | 0.2% | 0.4% | 0.5% |
| Olive Oil | 0–5% | 0% | 2% | 3% |
| Sugar | 0–2% | 0% | 1% | 1% |
Pizza dough is not as terrible as it seems. One can prepare a big amount with only six basic ingredients, and honestly you do not need special kinds of flour to make it well. Regular flour works perfectly, just like bread-flour, if that is what you have home.
The best part? No need for a stand blender, although if you own one, simply mix everything in it. Setup almost does not need time, and the dough will be ready after only twenty minutes of rising.
How to Make Simple Pizza Dough
What makes this dough so simple are the few basic elements. Flour, water, yeast, olive oil, a bit of sugar and salt. Only that.
For tools, you only need some bowls and a wooden spoon. The dough needs only one phase of rising, so you must not watch it during the whole day.
First, you must wake up the yeast. Mix warm water with sugar and yeast, then leave it rest for around five minutes, until it becomes bubbly and frothy. The water must not be too warm; enough that it is lukewarm.
This works because it wakes up the yeast and prepares it to do its task.
The right rising is the spot where things can become tricky. Without good rising, the structure of your Pizza dough can collapse in the oven. Here, the cold rise in the fridge changes everything.
I found that Pizza dough really shines if one prepares it at least two days before and keeps it in the fridge. Forty-eight hours of cold rising create a clear difference in the flavor and texture. By using less yeast, the dough rises slowly at room temperature during several hours, which helps to form richer taste and even ease the stretching.
Even so, do not leave it outside too long, because the gluten then starts too collapse. In that moment, the dough simply weakens. So yes, the timing really matters here.
The amount of dough depends on the size that you want. For small pizzas, one needs around seven units of dough, while medium ones need about ten units. Up to fourteen inches, and you need maybe fourteen units.
For thinner crusts, I use between 125 and 175 grams each ball, according to taste. Stretch it slowly and leave rest between every step (that helps it obey more well).
A pizza stone really changes the game, one gets more even cooking and crispness in the crust. Stretch it thin and turn the heat all the way up. Before putting the dough on the stone, dust your peel with cornstarch or flour, so that it slides easily without sticking.
The water level of your dough plays abig role in the crispness and texture of the crust. If you prepare pan pizza, simply add some spoons of olive oil to the dough and form it in a well oiled pan.
