Scale Up Your Pizza Game with a Pizza Dough Weight Chart
As pizza aficionados with years of experience under our belts, we understand that the secret to a perfect pizza starts with the dough. In our quest for pizza perfection, we’ve delved deep into the intricacies of doughball weights and their impact on the final result.
We are excited to unveil our comprehensive Pizza Doughball Weight Chart, a game-changing resource for pizza enthusiasts and professionals alike. So, whether you’re a seasoned PRO or just starting your pizza-making journey, continue reading to discover the significance of doughball weight and how it can elevate your pies to the next level.
Let’s embark on this delicious adventure and unlock the true potential of your pizza dough!
Here’s What You Will Find:
Pizza Doughball Weight Chart
Precision Matters: Weighing ingredients ensures consistent results and accurate proportions for your pizza dough. This attention to detail helps you achieve the perfect texture and flavor every time.
Dough Weight by Size: Understanding the ideal dough weight for each pizza size is essential for achieving a balanced crust thickness and even cooking. Our Pizza Doughball Weight Chart simplifies this process, guiding you toward pizza perfection.
Customize Your Style: Personalize your pizza by adjusting the doughball weight to suit your preferred style: a thin, crispy crust or a thick, pillowy Neapolitan. Experiment and discover the perfect balance for your taste buds.
Why Weigh the Ingredients?
Especially with dry ingredients like wheat flour that can be fluffy or compacted (thus varying in volume), measuring by flour weight helps to ensure that your dough preparation is consistent.
This process is beneficial when cooking for guests – you want to know how your crust will behave and taste. Entertaining and experimentation generally do not mix!
A scale is a wise investment if you plan to routinely make pizza and other baked goods. Get a scale showing your dough weight in ounces and grams.
We like to use grams as our unit of measure because it is easier to weigh small amounts of ingredients (like salt) in grams and do the scaling math (which we’ll discuss later).
Also, portioning dough by weight helps make crust size consistent from pie to pie and day to day.
Here is the Scale We Use and Recommend
The My Weigh KD8000 is a versatile Bakers Math Kitchen Scale with a large 8000g capacity and multiple weighing modes, including a percentage weighing function for precise baking. Its stainless steel platform is easy to clean, and the backlit weight display ensures easy reading. The hinged gunk shield adds convenience during messy applications—a must-have tool for accurate and consistent measurements in the kitchen.
Before measuring wheat flour, it’s best to stir it a bit because it settles in the container.
What is Baker’s Percentage, and Why Should I Use it?
The baker’s percentage (also known as baker’s math) states a pizza dough recipe as the weight of each ingredient relative to the flour’s weight.
It is standard practice in commercial bakeries to ensure consistency and is useful when scaling a recipe up or down to make different batch sizes.
This method has advantages when it comes time to adapt a recipe to prepare a specific amount of dough; you can calculate precisely how many grams of each ingredient you need without guessing and potentially missing the mark.
In addition to the flour, you can with the sauce and the cheese.
Just place a large bowl on the scale and press the “Tare” button to bring it to “0” then add the ingredients up to the desired weight.
Also, suppose you want to start experimenting and developing your pizza dough recipe. In that case, you can record the relative amounts of water, salt, or sugar (for example), adjust the amounts of these ingredients, and compare the results.
Why do we use grams as a measure of pizza dough weight?
The main reason why we use grams is that when making pizza at home, we handle small amounts of ingredients; with grams, these ingredients are easier to scale.
Grams are easier to scale than any other unit of measurement. Why?
No fractions! All-round numbers, no need to round up or down.
Check this out, wouldn’t it be easier to read and weigh out 530 grams of bread flour on a scale than “1 pound, 2.695 ounces”? or isn’t adding 10 grams of yeast easier than .352 ounces easier?
Also, remember that most home baking scales can’t register decimals or fractions.
Pounds and ounces are a thing in the US. The rest of the world uses the metric system.
If you want to learn more about the baker’s percentage method, check our article Are you still measuring in cups? Here is How to Achieve Consistency.
How to Convert a Recipe to Baker’s Percentage
We will convert our standard pizza dough recipe into Baker’s Percentage to show you how it is calculated. Here is our standard recipe if you want to learn more about it.
Proportions of Our Pro Homemade Pizza Dough Recipe
Our Pro Homemade Pizza Recipe calls for the following ingredients:
- 500g High Protein Flour or Bread Flour
- 325g Water
- 5g Active Dry Yeast
- 10g Salt
- 25g Olive Oil
- 20g Honey or Sugar
To convert this recipe into baker’s percentages, each ingredient’s weight is expressed as a percentage of the flour’s weight.
So, we divide the grams of each ingredient by the grams of flour (500) and multiply by 100 to get the percent:
- 500g Flour – 500g/500g=100%
- 325g Water – 325g/500g= 65%
- 5g Active Dry Yeast – 5g/500g = 1%
- 10g Salt – 10g/500g = 2%
- 25g Olive Olive Oil – 25g/500g = 5%
- 20g Honey or Sugar – 20g/500g = 4%
An important note: In baker’s math, the total does NOT = 100%; the flour alone=100%.
In this recipe, the sum of all percentages = 177%.
With the baker’s percentage formula in hand, it is now easier to adjust your recipe for a pizza party with ten friends or an intimate evening at home.
First, to know how much dough to make for the day, you need to know how much dough you need per pie and, thus, the dough ball weight. And the weight of your pizza doughball depends on the pizza style you want to make.
How does a Millennial weigh their doughballs?
How Do Various Pizza Crust Styles Vary in Thickness?
There is no absolute standard for thickness among the various crust styles, given that every pizza maker has its unique recipe.
However, we can all agree that the NY-style pizza is a very thin crust pizza, and Chicago and Sicilian styles are quite thick. Neapolitan pizza is thin and tends to be slightly thicker than the New York style.
As a standard measure, thin-crust pizzas are about 1/8”, and thick crust pizzas are about ¼” thick.
A thick crust is about 25% more dough than a thin crust, and a pan pizza is about 50% times more than the dough weight of a thin crust.
Of course, other variables define the two styles, but we’re talking crust thickness here. The typical pan pizza is almost as thick as a Chicago-style deep-dish pizza (which is extraordinarily thick and more like a pie). Both are cooked in a pan or cast-iron skillet with approximately one-inch sides and a generous oil amount.
To achieve a very thin New York-style crust, the dough is typically stretched or rolled with a rolling pin to 1/8 inch (3 mm), pinched with a dough docker, then quickly topped and baked.
Neapolitan pizza dough uses a bit more dough, resulting in a slightly thicker crust.
Sicilian-style pan pizza starts with about 1/4-inch-thick dough patted or stretched to fill the pan. It is then allowed to rise a bit in the pan before baking to achieve that thick crust.
For more on crust thickness, you can check our article Wondering How Thick You Should Stretch Your Dough? Find Out!
What is the Pizza Dough Weight to Achieve My Desired Pizza Style?
It goes without saying that the bigger the pie, the more dough you need to maintain the desired crust thickness. Also, the thicker the crust you want, the more you need dough. But how much more?
There is some math involved to calculate the amount of dough you need. We need to find the surface area of the desired pizza. To calculate the surface area, you need to use the following formula:
p x R2 where P = 3.14 and R = radius of the desired pizza size.
Using the numbers from our recipe, we found that 885 grams of dough are good to make four 12″ pizzas (Thin Crust). So we take 885g / 4 = 221.25g.
To calculate the surface area of the 12″ pizza would be 3.14 x 36 = 113.04.
To determine the area per square inch would be 221.25 / 113.04sq in = 1.95 per sq in.
Other Pizza Doughball Weight and Sizes Calculations
To calculate for other pizza sizes, you would need to calculate as follows:
10” Pizza would be 3.14 x 25 = 78.5 x 1.95g/sq in = 153.07g
12” Pizza would be 3.14 x 36 = 113.04 x 1.95/sq in = 220.42g
14” Pizza would be 3.14 x 49 = 153.86 x 1.95/sq in = 300.02g
16” Pizza would be 3.14 x 64= 200.96 x 1.95/sq in = 391.87g
If you want a thick crust, multiply any of the above results by 1.25 or 25%.
To make things easy for the home baker who wants to know the pizza doughball weight, we did the math and rounded it up to the nearest and easy-to-remember number; in-home baking, 1 or 2 grams of dough will not make a palpable difference.
Use the chart below to determine the pizza doughball weight you’ll need for a given size (diameter) and pizza crust style.
Pizza Dough Weight Chart
Recommended Pizza Dough Weight per Pizza Size
If you are starting out or would like to experiment with pizza doughball weights, the middle point is always a good place to start because you can either deduct or add more dough according to your preference. Accordingly, you can start with the following weights:
Pizza Dough Weight Chart
|Pizza Size||NY Style Pizza||Neapolitan Pizza||Pan Pizza|
Specific Pizza Dough Weight by Size
How much dough for a 10″ pizza?
For a 10″ pizza, you will need 190 grams of dough.
How much dough for a 12″ pizza?
For a 12″ pizza, you will need 275 grams of dough.
How much dough for a 14″ pizza?
For a 14″ pizza, you will need 375 grams of dough.
How much dough for a 16″ pizza?
For a 16″ pizza, you will need 490 grams of dough.
What Size Doughball Makes What Size Crust (Ounces)
For those of you who use ounces instead of grams, here’s a quick reference:
Pizza Dough Weight Chart in Ounces
|Pizza Doughball Weight (Size)||Thick Crust||Hand-Tossed||Thin Crust|
|9 oz||8 inch||10 inch||12 inch|
|14 oz||10 inch||12 inch||14 inch|
|16 oz||12 inch||14 inch||16 inch|
|19 oz||13 inch||15 inch||17 inch|
|23 oz||14 inch||16 inch||18 inch|
|26 oz||16 inch||18 inch||20 inch|
If you don’t want to go by inches, here’s a quick reference by common size:
Pizza Dough Weight – FAQs
How much dough for a small pizza?
For a small pizza, you will need 9 ounces of dough.
How much dough for a medium pizza?
For a medium pizza, you will need 16 ounces of dough.
How much dough a large pizza?
For a large pizza, you will need 23 ounces of dough.
Pizza Dough Weight – Additional Tips
It is important to note that when you calculate the pizza doughball weight, they are at room temperature; a frozen dough ball will weigh more as the water from condensation freezes.
You may be surprised to find that a 14-inch pizza requires about twice the dough as a 10-inch pizza; this is the power of pi and pie!
If you’re not that into math, don’t worry; just follow the chart or the recommended weights to determine what dough ball weight you need to achieve the crust size you like.
Our standard recipe (above) makes 885 grams of dough perfect for four 12-inch New York-style crusts or three 14-inch crusts.
How Can I Adjust the Recipe to Make More or Less Dough?
If you want to make other pizza styles or more doughballs, you may need to adjust the amount of dough you make on a given day.
In that case, use our finished dough calculator to determine the weight of each ingredient you need.
For example, you want to make four 12-inch Neapolitan pizzas. Looking at the chart above, you see that 275g of dough is needed per pie, for a total of 1100g of dough. At 885g total, the standard recipe is not enough to make the four dough balls you want.
In theory, you could double it, but that is a lot of dough, and your mixer might not be able to handle it. Using the baker’s percentages of your recipe and the finished dough calculator is better.
Go to the calculator, then enter the baker’s percentage for each ingredient and the total dough weight you need (1100g). The calculator will tell you how many grams of each ingredient you need- no more math required!
Additional Pizza Dough Resources
In this article, we are going to dive deep into the mysterious ways of water. In conjunction with flour, yeast, and salt, it can make the most spectacular pizza dough.
Making homemade pizza is not complicated; see how with just a few ingredients like flour, water, yeast, and salt you can do wonders. In this article, we will discuss the role of salt in homemade pizza and discover four (4) basic rules applicable to salt, that are easy to remember that will make you a better homemade pizza baker.
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The Last Slice
We hope that we’ve provided a simple way for you to find your pizza dough weight chart, so you can start making pizza immediately.
We challenge you to try different weights and test the results to find which doughball weight works the best for you!
Please check our additional resources below or contact us; we’ll gladly help.
Additional Dough Resources
Try our homemade pizza dough calculator. Start by choosing the pizza style you want to bake, insert the desired baker’s percentages, and download your FREE recipe.
Can you buy pizza dough, you ask? Of course, you can! Is there anything you can’t buy at stores? Considering …
The crust is one of the deciding factors in most pizza styles, right from the thin crust ones such as New Haven and New York style to thick crust pizzas such as the Sicilian and the Detroit. So no matter what pizza style you like, the crust is always a deciding factor. So how thick your crust should be? Let’s find out!
Making a pizza is all about getting your pizza dough to have just the right amount of hydration. If you’re looking to get the best results this guide can help you find the specific pizza dough hydration according to your desired pizza style. Let’s check it out!
Learn how temperature, time and hydration affect pizza dough and how you can control them.
This baker’s percentage chart will give you a starting point to develop your own recipe. These are the four main base recipes that can be adapted to any other pizza style.
Homemade Pizza FAQs
How to Start Making Pizza?
Making pizza at home is actually 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 your grill.
Check our Recommended Oven Section for the oven that 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 the kind of pizza you are making 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 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.
When in Doubt, Check Our Resources
To help you become a better homemade pizza baker, we developed these reference sources you can use when making any of our recipes.
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!
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