Pizza Dough Calculator: Create Your Masterpiece in Seconds!

Welcome to the Ultimate Pizza Dough Calculator

Here is our signature pizza dough calculator.  This fantastic tool allows you to make your creations without adding or subtracting 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.  (See below)

Step 5. Download the pizza dough calculator results

Important Notice

Your pizza dough calculator recipe will be downloaded as 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.

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

IngredientNeapolitanNY-StyleSicilianChicago Deep

I Need Help With…

Select the Best Ingredients for Your Pizza

Find What You Need to Get Started Making Pizza

Find the Best Flour for Homemade Pizza

Find the Best Yeast for Homemade Pizza

Our Recommended Ingredients

Create Your Own Topping Combinations

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.

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Homemade Pizza FAQs

Here are some of the most 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 which 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. 

Check the Best Flour for Pizza article to learn more about flour and why we think Caputo is best.

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. 

Check the Guide to Oven Temperature and Cooking Time article for details on specific cooking times and temperatures.

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.  That’s 65% hydration. 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

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 or dough ball. 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 or degas the dough by pressing it down with your fist, releasing all the air.

Second Fermentation

Proofing – 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 for proofing and refrigerate them for 8 to 24 hrs. 

Are You Having Trouble Making Pizza Doughballs?

Here’s What You Can Do

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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.


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