Pizza Dough Calculator
Calculate the perfect pizza dough recipe using baker's percentages. Get exact measurements for any number of pizzas.
Higher hydration = lighter crust but harder to work with
Total Dough Needed
0g
Dough Ball Size
0g each
Hydration
62%
Style
New York
Ingredients (by weight)
Flour (bread flour or 00)
0g
Water (room temp)
0g / 0ml
Salt
0g
Instant Yeast
0g
Olive Oil (optional)
0g
Sugar (optional)
0g
Baker's Percentages
Flour
100%
Water
62%
Salt
2.5%
Yeast
0.5%
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Pizza Dough Guide
Understanding Baker's Percentages:
All ingredients are calculated as a percentage of the flour weight. This makes it easy to scale recipes up or down.
- Flour: Always 100% (the base)
- Water (hydration): 58-70% for pizza
- Salt: 2-3% (flavor and gluten strength)
- Yeast: 0.2-1% depending on rise time
Dough Ball Sizes by Style:
- Neapolitan: ~250g for 12" pizza
- New York: ~280g for 12" pizza
- Pan/Detroit: ~350g for 12" equivalent
- Sicilian: ~400g for thick crust
Tips for Perfect Dough:
- Weigh ingredients - don't use cups for flour
- Use bread flour or 00 flour for best results
- Cold ferment 24-72 hours for better flavor
- Let dough come to room temp before stretching
- Don't use a rolling pin - stretch by hand