Pizza Dough Calculator
Dough balls and ingredients for any number of pizzas from the diameter, a thickness factor in grams per square inch or centimetre, and your baker’s percentages.
The weight of each dough ball from area × thickness factor, the total dough with any allowance for loss, and the flour, water, salt, yeast, oil and sugar in grams from the percentages you set.
Example: Four 12 in pizzas at 2.2 g per in² are 249 g balls, 995 g of dough; at 62 % water, 2.5 % salt and 0.3 % yeast that is 604 g flour, 374 g water, 15.1 g salt and 1.8 g yeast.
Area times
the style.
What the thickness factor is and why it is the style, how the ingredients come from baker’s percentages, and what is left to the recipe.
The thickness factor
A pizza’s dough weight is its area times a thickness factor — grams of dough per square inch or square centimetre. The factor is the style: around 2 g/in² is a thin Neapolitan or New York base, 3–4 g/in² a pan or Sicilian one. Those are examples for orientation, not rules; the factor is yours, and once you like a pizza you keep its number. A percentage for bowl residue covers the dough that stays on the bench.
From percentages to grams
Total dough = balls × weight. With the ingredients as baker’s percentages of flour, the flour is total ÷ (1 + the sum of the percentages ÷ 100), and each ingredient is its percentage of that flour. Water percentage is the hydration.
What the number does not settle
Yeast amount depends on how long and how cold the dough ferments, oil and sugar on the style and oven; the page takes your figures and the fermentation is the recipe’s. Inputs stay in your browser; the same anonymous usage counts as the rest of the site apply.