🍕 Pizza Dough Calculator
Calculate exact flour, water, yeast & salt for any pizza size or batch
| Ingredient | Neapolitan | New York | Deep Dish | Pan/Focaccia | Sourdough |
|---|---|---|---|---|---|
| Flour | 100% | 100% | 100% | 100% | 100% |
| Water | 60% | 65% | 70% | 75% | 68% |
| Salt | 2.5% | 2% | 2% | 2.5% | 2.5% |
| Yeast (instant) | 0.2% | 0.2% | 0.3% | 0.5% | 0% |
| Oil | 0% | 2% | 5% | 3% | 2% |
| Sugar | 0% | 1% | 0% | 0% | 0% |
| Starter | – | – | – | – | 20% |
| Pizza Type | Diameter | Dough Weight (g) | Dough Weight (oz) | Servings |
|---|---|---|---|---|
| Personal | 6 inch / 15cm | 150g | 5.3 oz | 1 |
| Small | 8 inch / 20cm | 200g | 7.1 oz | 1–2 |
| Medium | 10 inch / 25cm | 280g | 9.9 oz | 2–3 |
| Large | 12 inch / 30cm | 350g | 12.3 oz | 3–4 |
| XL | 14 inch / 35cm | 450g | 15.9 oz | 4–6 |
| XXL / Party | 16 inch / 40cm | 600g | 21.2 oz | 6–8 |
| Sheet / Focaccia | 18x13 inch / 46x33cm | 900g | 31.7 oz | 8–12 |
| Flour Type | Protein % | Best For | 1 Cup = (g) |
|---|---|---|---|
| 00 Flour (Tipo 00) | 11–12.5% | Neapolitan, thin crust | 120g |
| Bread Flour | 12–14% | NY style, chewy crust | 127g |
| All-Purpose Flour | 9–11% | General use, home baking | 125g |
| Whole Wheat Flour | 13–14% | Hearty, nutritious dough | 130g |
| Semolina Flour | 12–13% | Sicilian, crispy bottom | 167g |
Pizza Dough belongs to those resources that seems hard, but actually it can be very easy. Even a good recipe requires only six basic ingredients, and no need to use fancy kinds of flour. Both all-purpose flour and bread flour work just as well.
One can prepare the Pizza Dough in one single bowl, without a blender, although one chooses to use it if wanted. It almost does not require kneading and can rise during only fifty minutes.
How to Make Simple Pizza Dough
Starting the yeast is the first stage. It is made up of blending warm water, sugar and yeast, later one leaves it rest while around five minutes, until it foams and bubbles. The water must be warm but not too warm.
One must mind that, because if the Pizza Dough does not rise correctly, the whole pizza can fall apart during cooking.
The main ingredients are made up of water, yeast, flour, olive oil, a bit of sugar and salt. No special gear is required. Two bowls and a wooden spoon are enough for the whole procses.
The Pizza Dough only must rise one time. For one batch one uses around ten minutes for preparation, then rest of thirty until sixty minutes before cooking. The results are well chewy with sharp edges.
For the size of the pizza it matters to get the right amount of Pizza Dough. For 25-cm pizza around 200 grams of Pizza Dough is enough. 30-cm pizza requires about 280 grams.
For 35-cm pizza, around 350 grams prove enough. For bigger pizzas one simply requires more Pizza Dough too cover the extra surface. 30-cm pizza gives around eight slices and is enough for three until four people.
The water content matters for the feel of the crust. It affects the structure and the general look of the ready pizza. For chewy pizza, adding two spoons of olive oil to the Pizza Dough is useful.
Cooking on parchment paper or on stone in the oven is another method that works well.
Freezing and cold rising the Pizza Dough commonly improve it. The Pizza Dough benefits if one prepares it at least two days before and keeps it in the refrigerator. Pizza Dough risen during 48 hours in cold builds richer flavor.
Even so, if one leaves the Pizza Dough rest too long, the gluten breaks and it can simply pour and flow instead of keeping its form.
A pizza stone truly changes the home cooking. It delivers more strong heat and sharper crust. Sprinkling cornmeal or flour on the pizza peel before laying the Pizza Dough helps it lay flat on the stone.
Cooking at 290 degrees during ten until twelve minutes works for chewy pizza, while the thin version on stone requires only nine until ten minutes. The crust stays the most tricky part to get correctly, and if something fails, the base can easily dry andend badly.
The Pizza Dough lasts in the freezer and stays good for at least a month. If one wants to use frozen Pizza Dough, simply move it to the refrigerator the prior night. Mixing bread flour with sifted or regular flour can vary the structure in fun ways.
