Pizza Dough Calculator: Create Your Masterpiece in Seconds!

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Pizza Dough Calculator

Here is our signature pizza dough calculator.  With this fantastic tool, you can now make your creations.  No need to add or subtract any ingredients. 

Just follow these simple steps:

Pizza Dough Calculator Instructions

Step 1. Choose your favorite pizza style.

Step 2. Enter the desired amount of dough balls

Step 3. Enter the desired weight of each dough ball.

Step 4. Enter the ingredient percentages.  

Don’t forget Flour is always 100%, so you don’t need to enter any values for Flour.

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Your pizza dough calculator results will automatically show in the RESULTS section. 

PRESS the DOWNLOAD RECIPE button if you like to download your pizza dough calculator results. 

You will then have a complete recipe with all the steps to follow with your ingredient proportions. 

Your recipe will be downloaded in a .PDF file so you can save, print, and share it with your friends.

Below the calculator is a Quick Reference section for everything you need to know to get started.  Have Fun!

Pizza Dough Calculator


Download the Pizza Dough Calculator Results of Your Recipe in the Green Button Above.

Important Notice

Your pizza dough calculator recipe will be downloaded in a PDF file.  Don’t worry; it’s FREE, NO SPAM, NO EMAIL required.  It’s for YOU!

Save, print, and share your recipe’s results with your friends.

Additional Pizza Dough Calculator Resources

Here’s an additional recommended reference by pizza style.

With these recommended pizza dough percentages, you can go to the pizza dough calculator and play around with different baker’s percentages and hydration percentages.

These are just a starting point, so make your best pizza dough.


IngredientNeapolitanNY-StyleSicilianChicago Deep
Flour100%100%100%100%
Water65%65%75%60%
Yeast1%1%1%1%
Salt2%2%2%2%
Oil5%2%
Sugar4%
Lard4%
Malt3%2%
Butter4%
Cornmeal5%

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Pizza Dough Calculator Results
Pizza Dough Calculator Results

Homemade Pizza FAQs

Here are some of the pizza frequently asked questions we get.

How to Start Making Pizza?


Making pizza at home is very simple, and anyone can do it.  If you don’t have a mixer, you can still make the dough by hand.

Check our guide on How to Get Started to begin your pizza-making journey.

Do I need a pizza oven to make pizza at home?


No, you can make pizza in a regular kitchen oven, and these days you can even make pizza on your stove or grill. 

Check our Recommended Oven Section to find the oven best suits your needs.

What is the best flour for pizza?


The best flour for pizza is flour that contains a high-protein content.  Of course, it will depend on the kind of oven you have.

Regarding the brand, we’ve found that Caputo Chef’s Flour works best for home ovens while Caputo Pizzeria works best for high-temperature ovens. 

To learn more about flour and why we think Caputo is best, check the Best Flour for Pizza article.

How long should I bake pizza?


The time to cook your pizza will depend on your choice of pizza and the kind of oven you have. 

The lower the temperature, the longer will take to cook your pizza.  On average, it will take 12 to 15 min to cook pizza in a 500F oven. 

For details on specific cooking times and temperatures, check the Guide to Oven Temperature and Cooking Time article.

What kind of yeast should I use for pizza?


To make pizza dough, you can use any yeast you have available.  You can use fresh, instant, or active dry yeast

The amount of yeast to use will vary depending on which one you use. 

We found that active dry yeast gives the best results, to find out why we think it is best to check Yeast: Here is What You Need to Know article.

What is the best hydration percentage?


On average, water should be 65% of the total weight of flour.  For example, if your recipe calls for 500g of flour, you should add 325g of water (500 x .65 = 325).

Of course, the temperature of the oven will also have an impact on your final result. 

Check our guidelines and our Baker’s Percentage Charts for the best results.

For more pizza questions, check our Pizza FAQs Page or Contact Us.​

Quick Reference

What should be the dough ball size per pizza?

Here is a guide for your total dough ball weights.  The lowest weight will produce a Thin Crust, while the highest weight will produce a thick crust.                       

12-inch Pizza  – 175g – 275g
14-inch Pizza – 450g – 550g
16-inch Pizza – 560g – 660g 

For specific doughball sizes, check this article.

What are the essential ingredients for pizza?

The basic homemade pizza recipe requires that you have the following ingredients:

Flour – Any high-protein flour is preferred, but you can also use all-purpose flour.

Water – Bottled water is recommended; however, you can use tap water. Try to avoid using mineral water.
Yeast – We prefer using Active Dry Yeast, but you can also use Instant Yeast; the proportion will be the same. You can use them interchangeably ( 1 : 1 ) for small amounts of dough.

Salt – Fine sea salt is always preferred as it dissolves faster and tastes better. You can use regular table salt if you can’t find or don’t have fine sea salt. However, table salt has an iodine taste that will transfer to your dough.

Oil – A good olive oil will give you the best results, but you can also use vegetable oil.

Sugar – Plain white sugar can be used, or honey is an excellent substitute if you prefer.

What is Baker’s Percentage?

Baker’s percentages (or baker’s math) is where all ingredient amounts are expressed as a percentage of the total weight of the flour contained in the recipe. 
The total flour weight is always given as 100 percent.  

In other words, the flour is the base amount, so it’s always 100 percent. The other ingredients are expressed as percentages of that amount.

For more on Baker’s Percentage, check:

This Method will take your pizza skills to the next level or calculate your baker’s percentage with our Baker’s Percentage Calculator.

Recommended Percentages
Flour is always 100%
Water should range from 50% to 75%
Yeast should range from 1% to 5%
Salt should range from 1% to 3%.

For more information, check our Recommended Baker’s Percentages Charts.

What should be the order of ingredients to make pizza?

If you are using Instant Yeast, the order is as follows:

Instant Yeast:
If you are using Instant Yeast, the order is as follows:
Flour – Add the flour to a mixing bowl
Yeast – Mix the yeast with the flour to get an even distribution.
Water – Add the water and start mixing the dough
Oil – Add the oil and continue mixing the dough
Sugar – Add the sugar and keep mixing the dough
Salt – Lastly, add the salt and mix all the ingredients thoroughly.

Active Dry Yeast:

If you are using Active Dry Yeast, the order is as follows:
Water – Add a small amount of the total water to a small bowl, and keep the remainder of the water separate.
Yeast – Mix the yeast with the water in a small bowl and let it sit for 10-15 min.
Flour – Add the flour to a mixing bowl, add the water/yeast mixture and the rest of the water and start mixing.
Oil – Add the oil and continue mixing the dough
Sugar – Add the sugar and keep mixing the dough
Salt – Lastly, add the salt and mix all the ingredients thoroughly.

How to knead pizza dough?

You can either use a mixer to knead the dough or knead it by hand. Using a stand mixer should be set at the lowest speed for no more than 6 to 8 minutes.

If you are mixing by hand, ensure all the ingredients are mixed thoroughly and knead the dough for about 10 to 15 minutes or until the dough becomes smooth to the touch.

How to proof pizza dough?

First Fermentation
Once your mixture is kneaded, you must shape it into a big mass/ball of dough. You can use the same bowl you mixed it in and let it sit for about 1 to 1 ½ hrs. or until it doubles in size. 

The best temperature to proof pizza dough is about 80°F.

Degassing
After the dough has doubled in size, you will have a big ball of dough inflated like a balloon. 
You must deflate the dough by pressing it down with your fist, allowing all of the air to be released.

Proofing – Second Fermentation
After degassing, you need to reshape the dough into smaller balls and set them apart so they don’t touch each other. Cover the balls with either a towel or clear wrap and refrigerate them for 8 to 24 hrs. 

Are You Having Trouble Making Pizza Doughballs?

Here’s What You Can Do

We love that you can now buy fresh pizza dough balls straight from New York City. The perfect since for a medium pizza. They will ship frozen, just thaw and make the most wonderful pizza in minutes.

Highly Recommended!
Fresh Made New York City Pizza Dough - All Natural Ingredients

New York Pizza is different. The crust is completely unique. Airy, Crispy, and a taste that can’t be duplicated. Dairy-Free - Soy Free. Pizza Dough is made fresh and frozen only for transportation. All-Natural ingredients - Flour, Water, Olive Oil, Salt, Sugar and Yeast


Price includes Express Shipping. 1 Doughball creates a 12 to 14-inch pie depending on how thick you like the crust.


Complete instructions with each order. Taste the difference New York Water makes!



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Looking for a Gluten-Free Pizza Dough?

For those looking for a gluten-free pizza dough option, you can check this out!

Bravadough Professional Gluten-Free Pizza Dough at Home

Hand-tossed, deep-dish, thin-crust, stromboli, calzone, cinnamon roll, breadstick, this dough does it all.  

 

Perfect Browning (Leopard Spots) on the bottom of the crust, so you can eat with your hands.


No parbaking is required. Top dough raw and cook in the oven.



Check it Out
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The Last Slice

We hope that you are now a master using our pizza dough calculator!

Did you make a unique pizza dough recipe?

Let us know; we would love to know. As always, you can contact us if you have any questions.

Enjoy!

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