🍕 Charlie Anderson Pizza Dough Calculator
Calculate exact flour, water, yeast & salt for any number of pizzas — Neapolitan, NY Style, Pan & more
| Pizza Size | Diameter | Dough Ball (Metric) | Dough Ball (Imperial) | Serves | Style |
|---|---|---|---|---|---|
| 6" Mini | 15 cm | 130g | 4.6 oz | 1 person | Personal / Kids |
| 8" Personal | 20 cm | 180g | 6.3 oz | 1 person | Personal |
| 10" Small | 25 cm | 230g | 8.1 oz | 1–2 people | Neapolitan |
| 12" Medium | 30 cm | 280g | 9.9 oz | 2 people | Neapolitan / NY |
| 14" Large | 35 cm | 370g | 13.1 oz | 2–3 people | NY Style |
| 16" XL | 40 cm | 450g | 15.9 oz | 3–4 people | NY / Party |
| Pan / Sheet | 30×40 cm | 600g | 21.2 oz | 4–6 people | Pan / Focaccia |
| Style | Hydration % | Texture Result | Difficulty |
|---|---|---|---|
| Thin & Crispy | 55–58% | Stiff, dry, very crisp | Easy |
| NY Style | 58–62% | Foldable, chewy crust | Easy |
| Neapolitan | 60–65% | Soft, airy, slight char | Medium |
| Artisan / High Hydration | 65–72% | Open crumb, blistered | Advanced |
| Pan / Focaccia | 70–80% | Thick, airy, soft inside | Easy–Medium |
| Ciabatta-Style | 75–85% | Very open, irregular crumb | Advanced |
| Flour Weight | Active Dry (0.3%) | Instant (0.2%) | Fresh Yeast (0.9%) | Salt (2.5%) |
|---|---|---|---|---|
| 100g / 3.5oz | 0.3g | 0.2g | 0.9g | 2.5g |
| 200g / 7oz | 0.6g | 0.4g | 1.8g | 5.0g |
| 300g / 10.6oz | 0.9g | 0.6g | 2.7g | 7.5g |
| 500g / 17.6oz | 1.5g | 1.0g | 4.5g | 12.5g |
| 750g / 26.5oz | 2.3g | 1.5g | 6.8g | 18.8g |
| 1000g / 35.3oz | 3.0g | 2.0g | 9.0g | 25.0g |
| Flour Type | 1 Cup (g) | 1 Cup (oz) | Protein % | Best For |
|---|---|---|---|---|
| All-Purpose Flour | 120–125g | 4.2–4.4oz | 10–12% | NY, Pan, General |
| Bread Flour | 120–130g | 4.2–4.6oz | 12–14% | NY, Chewy crusts |
| 00 Flour (Caputo) | 100–110g | 3.5–3.9oz | 11–13% | Neapolitan, thin |
| Whole Wheat Flour | 120g | 4.2oz | 13–15% | Hearty, rustic |
| Semolina | 170g | 6.0oz | 12–13% | Crispy, Sicilian |
The Pizza Dough seems scary at first sight, but really? It is much more simple than one imagines. Six basic ingredients, and any stuff extra requires fantasy.
Average flour works well, or if you have homemade flour, that also works. Nice about it is, that one can prepare everything in one alone tin, no stand mixer is needed although it certainly boosts the process, if it stands beside you. The buildup lasts almost any time, and one rise is enough before you start.
How to Make Easy Pizza Dough
Here your list of ingredients, that is quite basic: water, yeast, flour, olive oil, a bit of sugar and salt. About tools, you do not require anything special. Two tins and wooden spoon will suffice to reach the target.
Everything happens without trouble except the setting of the yeast, that means to mix warm water with sugar and yeast, and leave it rest for around ten minutes, until it bubbles up and becomes foamy. The secret heer lies in that, that the water be warm, but absolutely not too warm.
How much time the dough rests, depends on what you plan to do later. Sometimes only half an hour is enough, before it is ready. Other times, ninety minutes with one rise solves the cause.
There is also a mode to give it one and half of hours to rise, before putting in the oven. But here it becomes interesting, cold fermentation in the refrigerator actually improves the dough. I found, that Pizza Dough lasts well, if one prepares it two or even three days before and lays in the refrigerator.
48-hour cold fermentation gives clearly richer taste and stretch like in a dream.
To reach the write weight of the dough, one must consider the size of the pizza. For 25-inch pizza, you need around 200 grams of dough. If it grows to 30 inches, then around 280 grams.
For 35-inch pizza, maybe 350 grams works. For bigger, simply use more dough to cover the surface. One 30-inch pizza usually gives eight pieces, that suffices for three or four people comfortably.
The hydration plays a big role regarding the result of the dough. It affects the structure and alters the general impression of the finished pizza. If you use a stand mixer, mix for around four to five minutes, later pause five minutes and last two to three minutes.
The dough should feel a bit wet, it will leave the bottom and sides of the tin, but stay soft in touch.
Pizza stone really changes everything, when one bakes at home. One receives more equal heat and much more crisp crusts. Some doughs bake at 290 degrees for between ten and twenty minutes on a sheet or nine to ten on the stone.
For sheet pizza, add two spoons of olive oil to the dough to help. Parchment paper on the stone is another good idea. Stretch the dough slowly with pauses between them helps to reach better form.
Your place also matters, high heights and humidity bothaffect, how the dough behaves.
