Pizza Dough Calculator — Ingredients by Count, Size & Hydration
Total Dough Weight
0 g
0 g per ball
| Ingredient | Weight (g) | Baker's % |
|---|
How to Use the Pizza Dough Calculator
This calculator uses baker's percentages to determine exact ingredient amounts. Baker's percentages express each ingredient as a percentage of the total flour weight. For example, 63% hydration means 63 grams of water for every 100 grams of flour. This makes scaling easy regardless of pizza count.
The dough ball weight is estimated from pizza diameter. A 12-inch pizza needs about 250g of dough, scaling with the square of the diameter. The calculator works backwards from total dough needed to determine flour, water, salt, yeast, and oil amounts.
Three style presets are available. Neapolitan uses 63% hydration with minimal oil for a soft, charred crust. New York uses 58% hydration with more oil for a foldable slice. Detroit uses 72% hydration and extra oil for its thick, airy, crispy-edged pan pizza. Customize any parameter after selecting a preset.
Frequently Asked Questions
What hydration percentage should I use?
Neapolitan: 60-65%. New York: 58-62%. Detroit: 70-75%. Higher hydration produces lighter, more open crumb.
How much dough per pizza?
A 12-inch pizza needs about 250g. A 10-inch needs 200g, a 16-inch needs 400g.
Can I use instant yeast instead of active dry?
Yes, use 25% less instant yeast. Instant goes directly into flour; active dry dissolves in warm water first.
How long should pizza dough ferment?
Room temp: 4-8 hours. Cold ferment: 24-72 hours for better flavor and digestibility.