Everything is worked out in your browser and saved on this device for next time.
About the pizza dough calculator
Pick a pizza style and say how many dough balls you want and how heavy each one is. The calculator gives the flour, water, salt and yeast in grams — plus olive oil and sugar when the style uses them.
It works with baker's percentages: every ingredient is a share of the flour. Water at 65% means 65 g of water for every 100 g of flour. This is how pizza makers write dough recipes, because it works for 2 pizzas or 20.
The yeast changes with the rise time and the temperature. A dough that rises for 2 hours in a warm kitchen needs much more yeast than a dough that rests 3 days in the fridge. The calculator sets the amount for you, for instant, active dry or fresh yeast.
Features
- 4 pizza styles — Neapolitan, New York, Pan / Detroit and Thin and crispy, each with its own water, salt, oil and sugar
- Any number of balls — and any ball weight, or tap a Pizza size to set the weight
- Yeast by rise time — from a 2-hour dough to a 3-day cold rise, at room temperature or in the fridge
- 3 kinds of yeast — instant dry, active dry and fresh
- Baker's percentages — a table with every ingredient in %, grams and ounces
- Teaspoons too — the yeast and salt also in teaspoons, for when your scale is not exact enough
- Saved on this device — your last dough is still there next time
Pizza styles
Each style button fills in typical numbers. You can change any of them.
| Style | Usual ball | Water | Salt | Olive oil | Sugar | Bake |
|---|---|---|---|---|---|---|
| Neapolitan | 250 g for a 12″ pizza | 65% | 3% | – | – | as hot as possible |
| New York | 340 g for a 14″ pizza | 63% | 2% | 2.5% | 1.5% | 500–550 °F (260–290 °C) |
| Pan / Detroit | 450 g for a 10 × 14″ pan | 72% | 2% | 1.5% | – | 450–500 °F (230–260 °C) |
| Thin and crispy | 190 g for a 12″ pizza | 55% | 2% | 4% | 1% | 475–500 °F (245–260 °C) |
More water (a higher hydration) gives a lighter, more open crust, but the dough is stickier. 60–65% is easy to handle by hand. Oil and sugar help the crust brown in a home oven that is not very hot.
How much dough per pizza?
The Pizza size buttons set the ball weight from the size: about 2.2 g of dough per square inch for Neapolitan and New York, 1.7 g for thin crust and 3.2 g for a pan pizza.
| Pizza size | Neapolitan or New York | Thin and crispy |
|---|---|---|
| 10″ (25 cm) | 175 g | 135 g |
| 12″ (30 cm) | 250 g | 190 g |
| 14″ (36 cm) | 340 g | 260 g |
| 16″ (41 cm) | 440 g | 340 g |
| 18″ (46 cm) | 560 g | 435 g |
For a pan pizza: 255 g for an 8 × 10″ pan, 375 g for 9 × 13″ and 450 g for 10 × 14″.
How much yeast for pizza dough?
The calculator starts from 0.06% instant yeast for 24 hours at 65 °F (18 °C). It uses more yeast for a shorter rise and less for a longer one, and it doubles the yeast for every 9 °F (5 °C) cooler. A fridge counts as 39 °F (4 °C). Active dry yeast is 1.25 times the instant amount, and fresh yeast 3 times.
For 4 balls of 250 g (Neapolitan, 65% water, 3% salt):
| Rise plan | Instant yeast | Instant | Active dry | Fresh |
|---|---|---|---|---|
| 2 h at room temperature, 70 °F (21 °C) | 1.32% | 7.8 g | 9.8 g | 23.1 g |
| 8 h at room temperature, 70 °F (21 °C) | 0.19% | 1.1 g | 1.4 g | 3.4 g |
| 24 h in the fridge | 0.44% | 2.6 g | 3.3 g | 7.9 g |
| 48 h in the fridge | 0.17% | 1.0 g | 1.3 g | 3.0 g |
| 72 h in the fridge | 0.10% | 0.57 g | 0.71 g | 1.7 g |
These amounts are a good starting point, not a law. Flour, kitchens and fridges differ. If your dough rises too fast, use a little less yeast next time. If it is still flat, use a little more or give it more time.
Worked example
The page opens with 4 Neapolitan balls of 250 g, 65% water, 3% salt and instant yeast, for 24 hours in the fridge.
- Dough in total: 4 × 250 = 1,000 g
- All the percentages together: 100 + 65 + 3 + 0.44 = 168.44%
- Flour: 1,000 ÷ 1.6844 = 594 g
- Water: 594 × 65% = 386 g
- Salt: 594 × 3% = 17.8 g — about 3 tsp of fine salt
- Instant yeast: 594 × 0.44% = 2.6 g — about ⅞ tsp
Mix, knead, cut into 4 balls of 250 g, put them in the fridge, and take them out 2–3 hours before you bake.
Frequently asked questions
What is hydration in pizza dough?
It is the water as a percent of the flour. 65% hydration means 65 g of water for 100 g of flour. Neapolitan dough is often 60–70%, New York 60–65%, and pan pizza 70–75%.
How much yeast do I need for pizza dough?
It depends on the time and the temperature. For a 24-hour rise in the fridge, about 0.4–0.5% instant yeast. For a 2-hour dough in a warm kitchen, about 1–1.5%. The calculator works it out for your plan.
Can I use active dry yeast instead of instant?
Yes. Choose Active dry yeast and the calculator uses 1.25 times the instant amount. Many bakers mix active dry yeast in a little warm water first. For fresh yeast it uses 3 times the instant amount.
How heavy should a pizza dough ball be?
About 250 g for a 12-inch Neapolitan pizza, 340 g for a 14-inch New York pizza and 450 g for a 10 × 14-inch pan. Tap a Pizza size button to fill it in.
Why let pizza dough rise in the fridge?
A slow, cold rise gives the dough more flavor and makes it easier to stretch. It also lets you make the dough 1–3 days before your pizza night.
What flour is best for pizza?
Bread flour or a pizza flour (often called "00" flour) works best. All-purpose flour works too, but it takes less water, so try 60–62%.
Related tools
- Sourdough Calculator — baker's percentages for sourdough bread
- Recipe Scaler — make any recipe for more or fewer people
- Cups to Grams Converter — flour, sugar and butter in grams
- Oven Temperature Converter — °F, °C and gas mark
- Party Food Calculator — how many pizzas to make for your guests
How to use it
- Pick a style: Neapolitan, New York, Pan / Detroit or Thin and crispy
- Type the Number of dough balls and the Weight of each ball — or tap a Pizza size
- Change Water (hydration) and Salt if your recipe uses other numbers
- Choose your Yeast, where to Let it rise, and the Rise time — or tap one of the Rise plans
- Open More options to add Olive oil or Sugar
- Read the flour, water, salt and yeast in the result, and press Copy to keep the list
