Pizza Dough Calculator
Decide how many pizzas and how big; the calculator handles everything else, from a 60% Neapolitan to a 70% pan dough.
Your pizzas
Total dough weight is fixed by the number of balls and their size; the calculator splits it into flour, water, starter, and salt at your hydration.
Flour
688 g
Water
413 g
Starter
0 g
Salt
19 g
Style quick guide
- Neapolitan, 60%: soft and chewy with a puffy crust. It wants very high heat, ideally 450 C or hotter, for 60 to 90 seconds.
- NY style, 62%: a little more stretch, sturdy enough to fold a slice. Works well in a home oven on a steel or stone.
- Pan and Sicilian, 68 to 70%: higher hydration that loves an oiled pan and a long relaxed proof. The pan does most of the shaping for you.
For the best flavor, mix the dough and let it bulk 4 to 6 hours at room temperature, then divide into balls and cold ferment 24 to 72 hours. The long chill builds flavor and makes the dough easier to stretch. If you want to understand how hydration changes handling, compare 70% and 75%on the hydration chart, or check your true hydration with the hydration calculator.
Frequently asked questions
What hydration should pizza dough be?
Neapolitan is usually around 60%, NY style around 62%, and pan or Sicilian styles around 68 to 70%. Higher hydration makes a more open crumb but a stickier dough that is harder to stretch.
How much dough does one pizza need?
A 280 g ball makes a 12 inch Neapolitan pizza. Use 250 g for a thinner base or 330 g for a puffy NY style slice.
Can I use sourdough starter for pizza dough?
Yes. Enter your starter percentage, for example 20%, and the calculator adjusts for the flour and water already inside the starter.
How long should I ferment pizza dough?
Bulk 4 to 6 hours at room temperature, divide into balls, then cold ferment 24 to 72 hours. Long cold fermentation gives the best flavor and an easier stretch.
What flour is best for pizza?
Strong bread flour or 00 pizza flour, ideally 12 to 13% protein. It builds the gluten you need to stretch thin without tearing.