Pizza Dough Calculator

For Neapolitan: 00 flour. For New York: High-gluten bread flour. Adjust hydration accordingly.

Look for doubled size, bubbly surface, and a pleasant yeasty smell.

Yes! Select sourdough and input starter %; expect longer ferments.

The W value indicates flour strength. For Neapolitan pizza, use W 260-320 (medium-strong for soft dough). For New York style, W 320-380 (stronger for chewy crust). Higher W means better gluten development for longer ferments.

The pizza dough calculator estimates ingredient quantities using "Baker's Math" based on the number of pizzas, dough ball weight, or pizza dimensions and type. Supported pizza types include Neapolitan, Canatto-style, New York-style, Tonda Romana, Sicilian, Focaccia, and Detroit-style, with varying crust characteristics (e.g., thin, thick, crunchy, chewy). Pizza sizes range from 9 inches (22 cm) to 20 inches (50 cm) for round types, and rectangular pizzas vary in shape.

Flour: Recommended types include 00 flour (55-65% hydration) and bread flour (58-62% hydration).
Water: Hydration level (water as a percentage of flour) affects dough texture; e.g., 60% hydration means 600g water for 1,000g flour (~590 ml or ~20 fl oz).
Yeast: Supports instant dry yeast, active dry yeast, and fresh yeast, with automatic conversion. Default is 0.07%-0.08% for 12h proofing at 22°C/72°F, or 0.025% for 24h proofing at 22°C.
Salt: Typically 2-3% of dough weight; 2% may be bland, 3% may be too salty.
Oil: Included in most recipes except traditional Neapolitan; improves stretchability, hydration, and flavor, expressed as a percentage.

Dough ball weight varies by pizza size and style; example for Neapolitan-style: 8 in (20 cm): 4⅓ oz (120 g), 10 in (26 cm): 6⅔ oz (200 g), 12 in (30 cm): 9⅔ oz (265 g), 14 in (36 cm): 13.1 oz (380 g), 16 in (40 cm): 10¼ oz (470 g), 18 in (46 cm): 13 oz (620 g). Calculator estimates dough weight based on pizza type and dimensions.

Hydration is water as a percentage of flour weight; default is 60%, but varies by flour type (55-65% for 00 flour, 58-62% for bread flour). Higher hydration (wetter, softer, stickier dough) increases yeast activity and fermentation speed, suitable for certain styles but harder to shape for thin crusts. Lower hydration (drier, firmer, stronger dough) is easier to knead and shape, recommended for beginners, without sacrificing quality.

Proofing time typically 8-24 hours; durations below 8h may lack flavor and texture, above 24h not recommended for most flours. Ideal proofing temperature is 21-25°C (room temperature); control dough temperature via water temperature, e.g., for 22°C dough with 22°C ambient and flour, water should be 14°C. More yeast speeds up proofing or enables colder proofing; adjust percentage based on proofing time (e.g., 0.07%-0.08% for 12h, 0.025% for 24h at 22°C). Warm water can make dough too loose and soft, affecting consistency.

Use the calculator to determine ingredient amounts by specifying pizza number, dough ball weight, or dimensions and type. Standard pizza sizes and servings: Tiny (8 in, 4 slices, one child), Personal (10 in, 4 slices, one), Small (12 in, 6 slices, two), Medium (14 in, 8 slices, four), Large (16 in, 10 slices, five), Extra large (18 in, 12 slices, six), Jumbo (20 in, 16 slices, eight). Adjust hydration and yeast based on desired texture, proofing time, and experience level; lower hydration suits beginners, higher for advanced techniques. Traditional Neapolitan dough excludes oil, while others include it for better stretchability and flavor.