Pizza Dough Calculator

Calculate precise pizza dough by baker's percentages and thickness factor. Get per-ball and total ingredient weights in grams.

Calculate Your Pizza Dough

Your Dough

Per Dough Ball

Dough weight: 337 g

Flour: 201 g

Water: 126 g

Salt: 5 g

Oil: 4 g

Yeast: 0.6 g

Total (2 balls)

Dough weight: 674 g

Flour: 402 g

Water: 252 g

Salt: 10 g

Oil: 8 g

Yeast: 1.2 g

Thickness factor: 0.105 oz/in²

Common Styles & Defaults

Neapolitan

Hydration 55–62%, Salt 2.5–3%, Oil 0%

AVPN guidelines

New York

Hydration 60–65%, Salt ~2.5%, Oil 1–3%

Lehmann TF ~0.10–0.11

Roman/Detroit

Hydration 65–75%, Oil up to 3%

High hydration pans

How to Calculate Dough

Baker's Percentages & Thickness Factor

Area: A = π × (D/2)^2 (in²)

Target dough weight: W_oz = A × TF (oz)

To grams: W_g = W_oz × 28.3495

Flour: F = W_g / (1 + h + s + o + y)

Water: F × h, Salt: F × s, Oil: F × o, Yeast: F × y

Calculation Steps:

1
Choose style
Defaults set TF and typical percentages
2
Enter diameter and baker's %
Hydration, salt, oil, yeast
3
Compute ingredient weights
Per ball and total grams

Important Considerations

💧 Hydration

Higher hydration yields lighter, open crumb but requires stronger flour and handling.

• Caputo/strong flours tolerate higher hydration
• Room temp vs cold ferment affects handling

🧂 Salt

Typical 2.5–3.0%. Controls fermentation and strengthens gluten.

• Too low → weak dough
• Too high → slow fermentation

🛢️ Oil

Adds tenderness and browning. Neapolitan traditionally 0%.

• NY 1–3% common
• Pan/Detroit higher oil in pan, not necessarily in dough

🍞 Yeast

Adjust 0.1–0.5% for room temp; cold ferment needs less.

• Warmer = less yeast
• Longer time = less yeast

References: AVPN (Associazione Verace Pizza Napoletana) guidelines; Tom Lehmann (PMQ Pizza Magazine, "The Dough Doctor") on thickness factor and baker's percentages.

Example Cases

Neapolitan 12" × 2 balls

style=neapolitan, diameter=12, hydration=60%, salt=2.8%, oil=0%, yeast=0.1%, pizzas=2

Low‑oil, mid‑hydration thin crust following AVPN common ranges.

New York 14" × 2 balls

style=newyork, diameter=14, hydration=63%, salt=2.5%, oil=2%, yeast=0.3%, pizzas=2

Near Tom Lehmann TF (~0.105), typical NY oil 1–3%.

Roman/Detroit 12" × 2 balls

style=roman (or detroit), diameter=12, hydration=70%, salt=2.8%, oil=3%, yeast=0.3%, pizzas=2

High‑hydration dough and higher oil suited for pan styles.

Frequently Asked Questions

What are baker's percentages?

Baker's percentages express ingredient weights as a percentage of flour. Flour is 100%, water at 60% means water weighs 60% of flour weight.

What is a thickness factor?

Thickness factor (TF) is the target dough weight per square inch of pizza (oz/in²). It helps size dough balls for consistent crust thickness.

What hydration should I use?

Neapolitan typically 55–62% (AVPN guidelines). New York often 60–65%. Roman/Detroit may be higher (65–75%) depending on flour and method.

Do I need oil for Neapolitan?

Traditional Neapolitan dough uses 0% oil and about 2.5–3% salt. New York style commonly uses 1–3% oil.

Which yeast percentage should I use?

Instant dry yeast is often ~0.1–0.5% of flour for room-temp fermentation. Adjust based on time and temperature.