A pizza dough calculator uses baker's percentages to compute precise ingredient amounts for any number and size of pizzas. Flour is always 100% — water, salt, yeast, and oil are calculated as percentages of flour weight, ensuring consistent results whether you're making 1 pizza or 12.
Pizza Settings
55-60% = stiff/Neapolitan • 62-65% = NY style • 70%+ = focaccia
Ingredients
How to Use the Pizza Dough Calculator
This pizza dough calculator uses baker's percentages — a professional baking system where all ingredients are expressed as a percentage of total flour weight. Because flour is always 100%, scaling recipes up or down is simple arithmetic.
Step 1: Enter Your Pizza Count and Size
Set how many pizzas you're making and the diameter. A 12-inch pizza feeds 2-3 people. Toggle between inches and centimeters using the unit button. Most home ovens fit a 12-inch pizza; a 14-inch fills a standard baking steel.
Step 2: Choose Crust Thickness
Thin crust (Neapolitan or NY style) uses about 180-220g per 12-inch pizza. Medium uses 240-280g. Thick/pan style uses 320-380g. The calculator adjusts flour quantity accordingly.
Step 3: Set Hydration Level
Hydration percentage is the ratio of water to flour. Lower hydration (55-60%) creates dough that's easier to handle and shape. Higher hydration (65-70%+) creates an airier, more open crumb but requires more experience to work with. Start at 62% and adjust after a few batches.
Fermentation Tips
Cold fermentation in the refrigerator for 24-72 hours develops the best flavor and creates extensible dough. Room temperature fermentation takes 1-4 hours depending on yeast amount and temperature. Remove dough from the fridge 1-2 hours before shaping.
FAQ
What hydration percentage should pizza dough be?
Neapolitan-style pizza uses 55-60% hydration for a stiff dough that chars well. New York style is 58-65%. Roman-style and focaccia go up to 70-80%. Higher hydration creates an airier, chewier crust but is harder to work with.
How much dough do I need per pizza?
For a 12-inch pizza, use 200-250g of dough for thin crust, 270-300g for medium, and 320-380g for thick. This calculator scales precisely based on your pizza diameter and crust preference.
Can I use active dry yeast instead of instant?
Yes, but use 25% more active dry yeast and dissolve it in warm water first. Instant yeast can be added directly to flour. Both work — instant yeast is more convenient.
How long should I ferment pizza dough?
Cold fermentation (refrigerator, 24-72 hours) develops the best flavor. Room temperature fermentation takes 1-4 hours. Cold-fermented dough is easier to stretch and has a more complex taste.
Is this tool free?
Yes, completely free with no account required. All calculations happen in your browser.