Pizza Dough Calculator: Create Your Masterpiece in Seconds!

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.

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.

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.

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.

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.

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.