Enter how many pizzas, their size, and the style to get the dough ball weight, total dough, and a baker's-percentage recipe in grams, or work backward from a dough ball to the pizza size it makes.
What do you want to find?
Pizza style
Units
Shape
Dough ball per pizza
247
g
≈ 8.7 oz
Total dough
1009
g
4 pizzas + 2% waste allowance
Recipe for the whole batch
Flour
612
g
100% of flour
Water
379
g
62% of flour
Salt
17.1
g
2.8% of flour
Yeast: pick the type you have
Fresh yeast
1.2 g
Style default
Instant dry yeast
0.4 g
Active dry yeast
0.49 g
All three amounts give the same rise. Instant yeast is 33% and active dry yeast 40% of the fresh yeast weight. Dissolve active dry yeast in a little warm water first, and use a 0.01 g scale or dilute tiny amounts in water.
Your batch
4 Neapolitan pizzas need a 247 g dough ball each, 1009 g of dough in total. That is 612 g of flour at 62% hydration.
Dough = area × thickness factor, then flour = total dough ÷ (1 + all baker's percentages).
Style tip
The AVPN rules allow 200 to 280 g dough balls for pizzas of 22 to 35 cm. Use strong 00 flour and bake as hot as your oven goes.
The right amount of pizza dough depends on the pizza's size and how thick you want the crust. A 12 inch (30 cm) Neapolitan pizza takes about 250 g, a 14 inch New York pie about 400 g, and a 9 by 13 inch pan pizza about 430 g. This calculator works out the dough ball weight for any diameter or pan, multiplies it by the number of pizzas, and turns the total into grams of flour, water, salt, and yeast.
Pizzaiolos use the thickness factor (TF): dough weight = pizza area × TF. A round pizza has area π × (diameter ÷ 2)², and a pan pizza length × width. For a 30 cm Neapolitan, 707 cm² × 0.35 g/cm² ≈ 247 g. To get the recipe, flour = total dough ÷ (1 + the sum of all baker's percentages): 1,000 g of dough at 62% water, 2.8% salt and 0.2% yeast needs 606 g of flour. Going backward, diameter = 2 × √(dough ball ÷ TF ÷ π).
62% water · 0.35 g/cm²
Soft, puffy rim and a thin center, baked in 60 to 90 seconds in a very hot oven. The dough is just flour, water, salt, and a pinch of fresh yeast, with no oil or sugar.
The AVPN rules allow 200 to 280 g dough balls for pizzas of 22 to 35 cm. Use strong 00 flour and bake as hot as your oven goes.
63% water · 0.4 g/cm²
Large, foldable slice pizza with a chewy crust. Lehmann-style dough uses about 63% water plus a little oil and sugar, at roughly 0.09 oz of dough per square inch.
High-protein bread flour and a 24 to 72 hour cold ferment give the classic chew and browning.
58% water · 0.24 g/cm²
Thin, crisp round Roman pizza (pizza tonda). The dough is stretched very thin and enriched with olive oil, at roughly 0.055 oz per square inch.
Keep the thickness even from center to edge so it crisps evenly. For thicker Roman trays, start from the pan style instead.
70% water · 0.57 g/cm²
Thick, airy pizza with a crisp, fried-style bottom, baked in an oiled rectangular pan. Higher hydration (about 70%) and roughly 0.13 oz of dough per square inch.
Use the inside dimensions of the pan, oil it generously, and let the dough rise in the pan before topping.
50% water · 0.66 g/cm²
A buttery, biscuit-like crust pressed up the sides of a high-sided pan. About 50% hydration with around 20% oil, at roughly 0.15 oz per square inch of pan floor.
Enter the inside diameter of the pan floor. The thickness factor already includes the dough that climbs the sides.
Grams of dough per round pizza, using each style's default thickness factor. Add about 2% when you mix a batch.
| Pizza size | Roman thin (tonda) | Neapolitan | New York | Chicago deep dish |
|---|---|---|---|---|
| 8 in / 20 cm | 78 g | 114 g | 130 g | 214 g |
| 10 in / 25 cm | 122 g | 177 g | 203 g | 334 g |
| 12 in / 30 cm | 175 g | 255 g | 292 g | 482 g |
| 14 in / 36 cm | 238 g | 348 g | 397 g | 655 g |
| 16 in / 41 cm | 311 g | 454 g | 519 g | 856 g |
| 18 in / 46 cm | 394 g | 575 g | 657 g | 1084 g |
Chicago deep dish is measured on the pan floor, so a 9 or 10 inch pan is the common size. Weights are rounded to the nearest gram and are starting points: adjust the thickness factor if you like a thicker or thinner crust.
Dough per rectangular pan at the pan-style thickness factor.
| Pan size | Dough |
|---|---|
| 10 × 8 in / 25 × 20 cm | 294 g |
| 13 × 9 in / 33 × 23 cm | 430 g |
| 14 × 10 in / 36 × 25 cm | 515 g |
| 18 × 13 in / 46 × 33 cm | 861 g |
The 18 × 13 inch pan is a standard half sheet pan. Use the inside dimensions of your pan.
Default ingredients as a percentage of the flour weight, plus each style's thickness factor.
| Style | Thickness factor | Water | Salt | Yeast | Oil | Sugar |
|---|---|---|---|---|---|---|
| Neapolitan | 0.35 g/cm² (0.08 oz/in²) | 62% | 2.8% | 0.2% Fresh yeast | 0% | 0% |
| New York | 0.4 g/cm² (0.09 oz/in²) | 63% | 2% | 0.4% Instant dry yeast | 2% | 1% |
| Roman thin (tonda) | 0.24 g/cm² (0.06 oz/in²) | 58% | 2.5% | 0.3% Instant dry yeast | 4% | 0% |
| Pan / Detroit / Sicilian | 0.57 g/cm² (0.13 oz/in²) | 70% | 2% | 0.5% Instant dry yeast | 2% | 0% |
| Chicago deep dish | 0.66 g/cm² (0.15 oz/in²) | 50% | 1.5% | 1% Instant dry yeast | 20% | 2% |
Based on the AVPN Neapolitan rules, Tom Lehmann's New York formula, and published pizzeria ranges. These are starting points, not fixed standards, and yeast depends on fermentation time and temperature.
Weigh everything, mix until smooth, ferment, divide into balls of the calculated weight, and stretch to size.
Pick the pizza style, enter the number of pizzas and the diameter or pan size, and note the flour, water, salt, and yeast in grams.
Dissolve the salt in the water, add most of the flour and the yeast, then the rest of the flour. Mix or knead until smooth and elastic.
Cover and let the dough rise at room temperature, or for more flavor ferment it in the refrigerator for 24 to 72 hours.
Weigh each piece to the dough ball weight from the calculator, shape it into a tight ball, and let it rest covered until puffy.
Stretch each ball by hand to the planned diameter, or press it into the pan, add toppings, and bake as hot as your oven allows.
It depends on the style. A 12 inch (30 cm) pizza needs about 255 g (9 oz) of Neapolitan dough, about 290 g (10 oz) for New York style, and about 175 g (6 oz) for thin Roman style. The formula is the pizza area multiplied by a thickness factor, and the calculator does it for any size.
A Neapolitan dough with 62% water, 2.8% salt and 0.2% fresh yeast makes about 1,650 g of dough from 1 kg of flour. That is enough for six 250 g dough balls, or six 30 cm pizzas, with a little left for waste.
Four 12 inch Neapolitan pizzas with a 2% waste allowance need about 1,040 g of dough: 631 g of flour, 392 g of water, 17.7 g of salt and 1.3 g of fresh yeast (about 0.4 g of instant yeast).
The AVPN rules for true Neapolitan pizza specify 200 to 280 g dough balls for pizzas of 22 to 35 cm. A 250 g ball makes about a 30 cm (12 inch) pizza, which is a thickness factor of roughly 0.35 g/cm² (0.08 oz/in²).
At about 0.57 g/cm² (0.13 oz/in²), a 9 × 13 inch pan takes roughly 430 g of dough, a 10 × 14 inch pan about 515 g, and an 18 × 13 inch half sheet pan about 860 g, typically at 70% hydration.