Pizza Dough Calculator
Number of pizzas, size and style in; flour, water, salt, yeast and oil out, with a rising schedule.
Your pizzas
Style
Yeast type
- Flour
- g
- Water
- g
- Salt
- g
- g
- % of the flour
- Oil
- g
- Sugar
- g
- Total dough
- g
- Dough balls
- × g
Yeast amounts are approximate and depend on your room and fridge temperature. For amounts under 1 g, dissolve 1 g of yeast in 100 g of the recipe water. Then 10 g of that mix holds 0.1 g of yeast.
Step-by-step schedule
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Style guide
| Style | Dough ball weight (g) | Hydration (%) | Salt (%) | Oil (%) | Sugar (%) |
|---|---|---|---|---|---|
| Neapolitan | 250–280 g | 62 | 2.8 | – | – |
| New York | 280–340 g | 63 | 2 | 3 | 2 |
| Roman / thin | 180–200 g | 60 | 2.5 | 3 | – |
| Pan / Detroit | 290–520 g | 70 | 2 | 4 | 1 |
Good to know
- A slower, colder rise gives more flavour and needs much less yeast.
- Home ovens bake pizza best at their highest setting, about 250–290 °C, on a preheated stone, steel or tray.
- Wet dough is sticky. Flour your hands lightly and use a scraper instead of adding more flour to the dough.
- Active dry yeast needs about 1.2 times and fresh yeast about 3 times as much as instant yeast.