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Pizza Dough Calculator

Flour, Water, Salt and Yeast for Any Number of Pizzas

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How the Pizza Dough Calculator works

This pizza dough calculator gives the flour, water, salt and yeast for any number of dough balls. Pick a style, set the rise to fit your schedule, and it works backwards from the total dough weight so every ball comes out at the size you asked for.

How the pizza dough calculator works

Pizza recipes are written as baker's percentages, each ingredient as a share of the flour. The formula adds those shares up and divides the total dough weight by the result: flour = total ÷ (1 + (water + salt + oil + sugar + yeast) ÷ 100). Each other ingredient is then flour times its percentage. Neapolitan dough is 60 percent water and 2.8 percent salt with no oil; New York style adds 2 percent oil and 1 percent sugar.

First example. Four 250 g Neapolitan balls with a 24 hour fridge rise: 1,000 g ÷ 1.6305 = 613 g flour, 368 g water, 17 g salt and 1.5 g of instant yeast, about half a teaspoon.

Second example. Two 500 g New York balls, ready the same afternoon with active dry yeast: 591 g flour, 372 g water, 12 g salt, 12 g olive oil, 5.9 g sugar and 7.4 g yeast, about 2½ teaspoons.

How many grams of dough per pizza? 250 g makes a 30 cm (12 inch) Neapolitan pizza, 280 to 320 g a 35 cm (14 inch) New York pie, and 400 to 500 g fills a 25 × 35 cm Detroit pan.

Ingredients for one 250 g dough ball by style, rise and yeast

Style Rise Yeast Flour Water Salt Yeast amount
Neapolitan 2 to 3 hours at room temperature Instant dry 153 g 92 g 4.3 g 1.5 g
Neapolitan 2 to 3 hours at room temperature Fresh 151 g 90 g 4.2 g 4.5 g
Neapolitan 6 to 8 hours at room temperature Instant dry 153 g 92 g 4.3 g 0.5 g
Neapolitan 24 hours in the fridge Instant dry 153 g 92 g 4.3 g 0.4 g
Neapolitan 24 hours in the fridge Fresh 153 g 92 g 4.3 g 1.1 g
Neapolitan 48 to 72 hours in the fridge Instant dry 153 g 92 g 4.3 g 0.2 g
New York 2 to 3 hours at room temperature Instant dry 148 g 93 g 3.0 g 1.5 g
New York 2 to 3 hours at room temperature Fresh 146 g 92 g 2.9 g 4.4 g
New York 6 to 8 hours at room temperature Instant dry 149 g 94 g 3.0 g 0.4 g
New York 24 hours in the fridge Instant dry 149 g 94 g 3.0 g 0.4 g
New York 24 hours in the fridge Fresh 148 g 93 g 3.0 g 1.1 g
New York 48 to 72 hours in the fridge Instant dry 149 g 94 g 3.0 g 0.2 g
Pan or Detroit 2 to 3 hours at room temperature Instant dry 144 g 101 g 2.9 g 1.4 g
Pan or Detroit 2 to 3 hours at room temperature Fresh 142 g 99 g 2.8 g 4.3 g
Pan or Detroit 6 to 8 hours at room temperature Instant dry 144 g 101 g 2.9 g 0.4 g
Pan or Detroit 24 hours in the fridge Instant dry 144 g 101 g 2.9 g 0.4 g
Pan or Detroit 24 hours in the fridge Fresh 144 g 101 g 2.9 g 1.1 g
Pan or Detroit 48 to 72 hours in the fridge Instant dry 144 g 101 g 2.9 g 0.2 g
Thin and crispy 2 to 3 hours at room temperature Instant dry 154 g 85 g 3.1 g 1.5 g
Thin and crispy 2 to 3 hours at room temperature Fresh 152 g 84 g 3.0 g 4.6 g
Thin and crispy 6 to 8 hours at room temperature Instant dry 155 g 85 g 3.1 g 0.5 g
Thin and crispy 24 hours in the fridge Instant dry 155 g 85 g 3.1 g 0.4 g
Thin and crispy 24 hours in the fridge Fresh 155 g 85 g 3.1 g 1.2 g
Thin and crispy 48 to 72 hours in the fridge Instant dry 155 g 85 g 3.1 g 0.2 g

Yeast and time

Less yeast and more time gives a lighter, better-flavoured crust. The page uses 1 percent instant yeast for a 2 to 3 hour rise down to 0.15 percent for three days in the fridge. Active dry yeast needs 25 percent more than instant, and fresh yeast three times as much. Take fridge dough out 2 hours before shaping so it relaxes.

FAQ

What is a good hydration for pizza dough?

60 to 65 percent for a home oven and most bread flours. Neapolitan dough sits at 58 to 62 percent, pan pizza at 70 percent or more. Higher hydration gives a more open crumb but is stickier to handle, so add it as you gain confidence.

How much yeast do I need for pizza dough?

Very little for a slow rise: about 0.25 percent of the flour weight in instant yeast for 24 hours in the fridge, which is 1.5 g for 600 g of flour. For dough the same day, use about 1 percent.

Which flour is best for pizza?

Italian tipo 00 for a very hot oven above 400°C, and strong bread flour around 12 to 13 percent protein for a home oven at 250°C. Tipo 00 can stay pale at lower temperatures because it browns slowly.

Can I use active dry yeast instead of instant?

Yes. Use 25 percent more by weight and dissolve it in some of the water first. Fresh yeast is about three times the weight of instant; crumble it into the water.

Why do recipes add oil and sugar?

Home ovens are cooler than pizza ovens. Oil keeps the crust tender during a longer bake and sugar helps it brown, which is why New York and thin crust styles use them and Neapolitan does not.

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