Pizza Dough Calculator

Standard dough weights per pizza depend on size and style. A 10-inch pizza uses approximately 200 grams of dough; 12-inch uses 250 grams; 14-inch uses 330 grams; 16-inch uses 430 grams. Neapolitan pizza traditionally uses 200 to 280 grams for a 10 to 12-inch pizza. These are starting points; adjust based on your preferred crust thickness.

Hydration depends on your oven and style. Neapolitan pizza for a wood-fired oven: 55% to 60%. Home oven pizza at 250 to 260 degrees C: 60% to 65%. New York-style: 60% to 63%. Focaccia-style or pan pizza: 70% to 80%. Higher hydration produces a more open, airy crust but requires more experience to handle.

Standard salt in pizza dough is 2% to 3% of flour weight. At 2%, 500 grams of flour needs 10 grams of salt. Salt strengthens gluten, controls yeast activity, and improves flavour. Avoid adding salt directly to yeast before it has time to dissolve; mix salt into flour first, then add water and yeast.

Yeast quantity depends on fermentation time and temperature. For a 2-hour room-temperature rise, use 1% instant yeast by flour weight. For a 24-hour cold ferment in the refrigerator, use 0.1% to 0.3%. Cold fermentation develops more complex flavour and is preferred by pizza professionals. This calculator defaults to 0.5% instant yeast, suitable for a 4 to 6 hour same-day dough.

Yes. Pizza dough benefits significantly from slow, cold fermentation. After mixing and shaping into balls, refrigerate for 24 to 72 hours. The dough balls keep in the refrigerator for up to 4 days. Remove from the refrigerator 1 to 2 hours before use and allow to come to room temperature before stretching.