Pizza Dough Calculator
Plan pizza dough by ball count, diameter, style, and baker's percentages. See per-ball dough weight plus flour, water, salt, oil, yeast, and total batch grams before mixing.
Pizza Dough Inputs
Pizza Dough Summary
Per dough ball
337 g
11.88 oz target weight
Total batch
673 g
2 dough balls at 12.0 in each
New York preset using a thickness factor of 0.105 oz/in² (2.98 g/in²) and 63.0% hydration.
Flour
401 g
201 g per ball
Water
253 g
126 g per ball
Salt
10.0 g
5.0 g per ball
Oil
8.0 g
4.0 g per ball
Yeast
1.20 g
0.60 g per ball
Current Calculation
Area = π x (diameter / 2)^2
π x (12.0 / 2)^2 = 113.10 in²
Per-ball dough weight = area x thickness factor
113.10 x 0.105 = 11.88 oz = 337 g
Flour = dough weight / (1 + hydration + salt + oil + yeast)
337 / ( 1 + 0.630 + 0.025 + 0.020 + 0.003) = 201 g
Ingredient multipliers
Water: 126 g | Salt: 5.0 g | Oil: 4.0 g | Yeast: 0.60 g
Breakdown
| Ingredient | Per ball | Total |
|---|---|---|
| Dough weight | 337 g | 673 g |
| Flour | 201 g | 401 g |
| Water | 126 g | 253 g |
| Salt | 5.0 g | 10.0 g |
| Oil | 4.0 g | 8.0 g |
| Yeast | 0.60 g | 1.20 g |
Use Scenarios
Home pizza night planning
Start with dough balls, diameter, and a style preset when you want enough dough for a family pizza night without overmixing or guessing batch size.
Batch prep for guests
Use total ingredient grams to scale a larger mix for parties, prep days, or a short service run while still keeping each dough ball consistent.
Style and hydration testing
Switch between presets, then adjust hydration, oil, or yeast manually when you want to compare a New York baseline with a leaner Neapolitan or a thicker pan-style dough.
Formula Explanation
1) Area of the pizza
Area = π x (diameter / 2)^2
The calculator uses the pizza diameter to find round surface area in square inches. That area is the base for sizing each dough ball.
2) Dough weight from thickness factor
Per-ball dough weight = area x thickness factor
Each style preset carries a thickness factor in oz/in². Higher factors produce heavier dough balls and a thicker finished crust for the same diameter.
3) Baker's percentage conversion
Flour = dough weight / (1 + h + s + o + y)
Water, salt, oil, and yeast are treated as percentages of flour. Once flour is solved, each ingredient is calculated from that same flour weight.
4) Batch scaling
Total ingredient weight = per-ball weight x dough balls
The total batch simply multiplies the per-ball result by the number of dough balls, which keeps one recipe format for both single-pie and party-size mixing.
How to Read the Result
Per-ball dough weight
Use this as your dividing target after bulk mixing. It is the fastest number to compare against your dough box, tray, or same-day workflow.
Total ingredient grams
These are the numbers to weigh into the bowl for the whole batch. If you are mixing more than one dough ball, the total column matters more than the per-ball line.
Preset vs. custom inputs
The preset sets a starting factor and typical percentages, but the final math always follows the values you leave in the form before you press Calculate.
Example Cases
Case 1: Neapolitan two-pack
Inputs
- 2 dough balls at 12.0 in
- Neapolitan preset
- Hydration 60.0% | Salt 2.8%
- Oil 0.0% | Yeast 0.1%
Computed Results
- Per ball: 289 g
- Total batch: 577 g
- Flour total: 354 g
- Water total: 213 g
Interpretation
This is a lean benchmark with moderate hydration and no oil, which keeps the ingredient list simple and the dough ball relatively light for a 12-inch pie.
Decision Hint
Use a case like this when you want a clean same-day or short cold-ferment baseline before you start pushing higher hydration.
Case 2: New York dinner service
Inputs
- 2 dough balls at 14.0 in
- New York preset
- Hydration 63.0% | Salt 2.5%
- Oil 2.0% | Yeast 0.3%
Computed Results
- Per ball: 458 g
- Total batch: 916 g
- Flour total: 546 g
- Water total: 344 g
Interpretation
The heavier 14-inch dough ball and the added oil push this batch toward a fuller New York-style handling and bake profile than the lean Neapolitan baseline.
Decision Hint
Choose a setup like this when you want a larger rim, a more substantial slice, and an easy-to-repeat home shop formula for round pies.
Case 3: Round pan batch for three
Inputs
- 3 dough balls at 12.0 in
- Round pan preset
- Hydration 65.0% | Salt 2.5%
- Oil 3.0% | Yeast 0.3%
Computed Results
- Per ball: 385 g
- Total batch: 1,154 g
- Flour total: 676 g
- Water total: 439 g
Interpretation
Compared with the 12-inch Neapolitan case, this preset increases dough-ball weight and oil so the same diameter carries more pan-style body and batch yield.
Decision Hint
Use this as a round-pan starting point, then adjust thickness factor upward only after you confirm how much crumb and edge height you want from your pan and oven.
Boundary Conditions
Sources & References
- AVPN Membership - Traditional Vera Pizza Napoletana MethodUsed for the traditional Neapolitan benchmark on dough ingredients, dough-ball handling, and the idea of a lean, oil-free baseline for that style family.
- King Arthur Baking - Baker's PercentageUsed for the flour-equals-100% rule and the page's explanation of how baker's percentages convert a dough formula into ingredient weights.
- Ooni - Neapolitan-Style Pizza DoughUsed as an accessible recipe benchmark for lean Neapolitan-style dough structure, including dough-ball size examples and a flour-water-salt-yeast ingredient set.
- Ooni - New York-Style Pizza Dough Using Halo ProUsed as an accessible New York-style recipe benchmark for a moderate-hydration, oil-inclusive dough profile and realistic dough-ball sizing.
- My House Of Pizza - Ideal Dough Weight for 16-Inch PizzaUsed only as a supplementary explanatory reference for dough-weight-per-area examples and for explaining why different crust styles use different ball-weight targets at the same diameter.