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!
Recommended Pizza Percentages by Pizza Style
| Ingredient | Neapolitan | NY-Style | Sicilian | Chicago Deep |
|---|---|---|---|---|
| Flour | 100% | 100% | 100% | 100% |
| Water | 65% | 65% | 75% | 60% |
| Yeast | 1% | 1% | 1% | 1% |
| Salt | 2% | 2% | 2% | 2% |
| Oil | – | 5% | 2% | – |
| Sugar | – | 4% | – | – |
| Lard | – | – | – | 4% |
| Malt | – | – | 3% | 2% |
| Butter | 4% | |||
| Cornmeal | 5% |
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.
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
We love that you can now buy fresh pizza dough balls straight from New York City. The perfect size for a medium pizza. They will ship frozen, just thaw and make the most wonderful pizza in minutes.
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!
Check Our Other Pizza Calculators
Bakers Percentage Calculator for Pizza Dough: Is as Easy as 123
the PROs
This Baker’s Percentage Calculator will allow you to you calculate the baker’s percentage for any given pizza recipe in a few seconds.
Pizza Checklist: Stuck on Not Knowing How to Start Your Pizza? Here’s Step 1
the PROs
Pizza Checklist A homemade pizza checklist will help determine whether you can make pizza at home. This comprehensive checklist or …
Pizza Dough Hydration Calculator
the PROs
Making the perfect pizza dough can be difficult, especially for novice bakers. But with the right tools, anyone can master …
Finished Pizza Dough Calculator: A Quick Shortcut to Pizza Doughball Weight
the PROs
This Finished Dough Calculator will allow you to you calculate the exact amount of ingredients in grams you need for your pizza dough in a few seconds.
You May Also be Interested in…
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!
Not a PRO? Not a Problem!
Take a pizza class to bring your pizza skills to the next level,
so you can be a PRO!
Related Posts
Costco Pizza Delivery: Find How You Can Get It Now!
the PROs
People go to Costco’s food court for many different reasons, but the cheesy slice of pizza they serve is among …
Pizza for Beginners: Don’t Buy Pizza, Make It! Here’s How to Get Started!
the PROs
You have this idea that you want to make pizza at home as opposed to ordering it, but where do you start? Don’t worry! Here you will find answers and directions to all your questions.
Pizza Toppings Under Cheese or Over Cheese? [Why the Order Matters]
the PROs
Is Pizza Cheese on Top or Bottom? Hey pizza lovers, are you wondering if you should layer pizza toppings under …
Newsletter
Subscribe to our Recipe of the Week newsletter and receive our partners’ latest recipes, tips, and discount offers.
Keep in Touch!