🍕 Vito Iacopelli Pizza Dough Calculator
Calculate exact flour, water, yeast & salt using baker's percentages — for any number of pizza balls
| Pizza Style | Ball Weight | Diameter | Hydration | Yeast (Fresh) |
|---|---|---|---|---|
| Neapolitan (Vito Classic) | 250–280g | 30–32 cm | 62–65% | 0.2–0.5% |
| New York Style | 280–320g | 35–40 cm | 58–62% | 0.3–0.6% |
| Pan / Teglia | 600–800g | 40x30 cm pan | 70–80% | 0.5–1% |
| Personal / Mini | 150–180g | 22–25 cm | 60–63% | 0.3–0.5% |
| Detroit / Sicilian | 500–700g | 20x25 cm pan | 65–75% | 0.5–1% |
| Fresh Yeast | Active Dry Yeast | Instant / IDY | Baker's % (Fresh) |
|---|---|---|---|
| 1g | 0.4g | 0.33g | — |
| 5g | 2g | 1.65g | 0.5% |
| 10g | 4g | 3.3g | 1% |
| 2g (cold ferment) | 0.8g | 0.66g | 0.2% |
| 3g (room temp) | 1.2g | 1g | 0.3% |
| Hydration | Dough Feel | Best For | Difficulty |
|---|---|---|---|
| 55–58% | Firm, easy to handle | Beginner, NY style | ★☆☆☆ |
| 60–65% | Smooth, slightly tacky | Neapolitan, most styles | ★★☆☆ |
| 66–70% | Soft, extensible | Advanced Neapolitan | ★★★☆ |
| 70–80% | Very wet, sticky | Pan / Teglia pizza | ★★★★ |
| 80%+ | Extremely wet | Expert bakers only | ★★★★ |
| Grams | Ounces | Cups (flour approx.) | Cups (water) |
|---|---|---|---|
| 100g | 3.53 oz | ≈ 0.8 cups | ≈ 0.42 cups |
| 250g | 8.82 oz | ≈ 2 cups | ≈ 1.05 cups |
| 500g | 17.64 oz | ≈ 4 cups | ≈ 2.11 cups |
| 1000g | 35.27 oz | ≈ 8 cups | ≈ 4.23 cups |
| 1500g | 52.91 oz | ≈ 12 cups | ≈ 6.34 cups |
Do pizza dough at home is a simpler process than many folks imagine. Just six basic ingredients, and nothing complex or mysterious happens with them. And all-purpose flour and bread flour works great.
The pizza dough mixes in one single bowl, without need of a stand mixer; although if you have one, that is fine. It almost does not require kneading, and honestly, one rising is enough for everything what you want.
Easy Pizza Dough at Home
What goes in it? Water, yeast, flour, olive oil, a bit of sugar and salt. That is everything.
For tools, two bowls and a wooden spoon is enough for everything. First activate your yeast which simply means to mix warm water with sugar and yeast, then wait around five minutes, until it foams and activates. Here the secret is use warm water, not too hot (between them is an important difference).
When your pizza dough starts, it can rise in only thirty minutes. Some prefer longer time, around ninety minutes instead. After the first rising, shape the dough balls with a bit of oil, cover them with plastic wrap and leave them rest on the counter at room temperature for two hours.
Then the pizza dough becomes airy and very nice to work with. Stretching it slowly with short pauses between every stretch hleps a lot.
Here happens the cold rising, it truly improves the pizza dough. Prepare it at least two days before and leave it in the refrigerator without moving. Forty-eight-hour cold rising gives clearly better results.
For fast same-day pizza dough? That is what pizza shops call urgent dough, when they are in a rush.
The write weight is more important than one thinks. For a twelve-inch pizza, around seven ounces of pizza dough works. For a sixteen-inch pizza, you need about ten ounces.
Fourteen-inch pizzas need fourteen ounces. A bigger area simply wants more pizza dough. Totally logical.
A sixteen-inch pizza is enough for between three and four people, to eat or take.
A pizza stone is worth its weight in gold during baking. It spreads the heat more evenly, and you get a crispy crust. Dust your pizza pan or cutting board with cornstarch or flour, so that everything slides flat on the hot stone.
Also the temperature matters, you want it hot. Baking at high temperature, around 550°F, finishes a typical pizza in around ten to twelve minutes.
You can change results with your flour choices. Mix bread flour with semolina or rye for totally different textures and flavors. Want something more like traditional Italian pizza?
Here shines the type 00 flour. The hydration plays a big role in the final look of your crust. Also your location matters, height and humidity both change the behavior of the pizza dough.
A doughcalculator removes the wild guessing about amounts of flour, water, yeast and salt.
