Pizza Dough Calculator
Calculate pizza dough ingredients by number of pizzas, size and thickness with hydration and rise time guidance
Ingredients
Hydration: 46.2% (water as % of flour)
How to Calculate Dough Per Pizza
A typical 12-inch pizza needs around 280g of dough at regular thickness. Scale up or down by size and crust style: a 10-inch comes in at 200g, a 14-inch at 380g. Thin crust uses 0.8x the standard weight, thick crust uses 1.3x. The calculator runs all three sizes against your selected number of pizzas (1 to 20) and outputs a baker's-percentage ingredient list using 65% hydration - the sweet spot for home oven Neapolitan-style pizza.
Hydration is the ratio of water to flour by weight, the single most important number in dough making. At 60 to 65%, dough is firm and easy to handle - ideal for beginners and home ovens that top out around 250°C. Move to 70% and the crust gets airier but the dough sticks to everything. True Neapolitan dough at 80°C wood-fired runs at 60 to 62% hydration with Tipo 00 flour because the high heat finishes the bake before moisture can drag the crust down.
Yeast, Salt and Why the Quantities Look Tiny
Salt at 2% of flour weight (so 8g salt per 400g flour) is the universal pizza ratio. Less and the dough tastes flat; more and it inhibits yeast activity. Instant yeast at just 0.2% is intentionally low because pizza dough benefits from a slow rise (8 to 24 hours in the fridge), which builds flavour through enzymatic action. A faster two-hour same-day rise needs more yeast - around 0.5 to 1% of flour weight - but tastes notably blander.
The 5% olive oil is optional and contentious. Traditional Neapolitan pizza is olive-oil-free in the dough; New York-style dough usually contains 2 to 5% to soften the crust and slow staling. Keep oil out of the dough if you're aiming for puffy, blistered Neapolitan-style; include it if you want a chewier, more elastic crust suitable for thicker toppings. For longer ferments and sourdough pizza, see the [Sourdough Calculator](/sourdough-calculator).
Frequently Asked Questions
How long should I let pizza dough rise?
A bulk rise of 1 to 2 hours at room temperature, then a 24 to 48 hour cold ferment in the fridge after balling, gives the deepest flavour and best browning. Short on time? A 2-hour bulk rise plus 30 minutes after balling will produce decent pizza but lacks the developed flavour. Plan dough the day before pizza night.
Tipo 00 flour or strong bread flour?
Tipo 00 (a fine-milled Italian flour with around 11 to 12% protein) is ideal for high-temperature pizza ovens because it browns at 400 to 500°C without burning. In a home oven topping out at 250°C, strong UK bread flour (12 to 14% protein) actually performs nearly as well and is easier to find. The calculator's quantities work with either flour type.
Can I freeze pizza dough?
Yes. Ball the dough after the bulk rise, oil lightly, and freeze in individual portions for up to three months. Defrost in the fridge overnight, then bring to room temperature for an hour before stretching. Freezing slightly reduces oven spring but the difference is small for home use.
Why is my pizza base soggy in the middle?
Three causes: too much sauce or wet toppings, an oven that's too cool, or a stone that wasn't preheated. Crank the oven to its maximum (usually 250°C) for at least 45 minutes with a pizza stone or steel inside. Use minimal sauce - a thin layer is enough - and pat down wet mozzarella with kitchen paper before topping.