Lifestyle
Pizza Dough Calculator
Scale pizza dough by baker's percentages and thickness factor. Neapolitan, NY, Sicilian, Detroit, or custom. Yeast type, hydration, and salt included.
Batch details
Thickness factor (TF) controls dough weight per square inch. A 14" New York pie at TF 0.105 lands around 460 g per ball.
65% hydration, 2.5% salt, 0.5% yeast, 2% oil, 2% sugar
Dough ball
458 g
16.16 oz per ball, total batch 1,833 g (64.65 oz).
| Ingredient | Grams | Ounces | US measure |
|---|---|---|---|
| Flour (bread) | 1,066 g | 37.59 oz | 8 1/4 cups |
| Water | 693 g | 24.43 oz | 2 1 cups |
| Salt | 27 g | 0.94 oz | 1 1/2 tbsp |
| Instant yeast | 5.33 g | 0.19 oz | 1 3/4 tsp |
| Olive oil | 21 g | 0.75 oz | 1/8 cups |
| Sugar | 21 g | 0.75 oz | 1/8 cups |
Prep notes
New York style benefits from a 24 to 72 hour cold ferment. Stretch by hand, no rolling pin. Bake at 500 to 550 F on a stone for 8 to 12 minutes.
Frequently Asked Questions about the Pizza Dough Calculator
How do baker's percentages work for pizza dough?
Flour is always 100%. Other ingredients are expressed as percentages of flour weight. A 65% hydration dough means 650 g water per 1000 g flour. Salt at 2.5% means 25 g per 1000 g. Baker's percentages make scaling recipes trivial.
What hydration should I use?
Neapolitan: 60-65%. NY style: 62-65%. Detroit/Sicilian: 70-80%. Roman al taglio: 75-85%. Higher hydration gives an open crumb and chew but is harder to handle. Start at 62% for your first try and work up.
What is thickness factor?
Thickness factor (TF) is grams of dough per square inch (or per square cm) of pizza. NY thin: 0.08-0.10 oz/sq in. Neapolitan: 0.09-0.11. Detroit/pan: 0.13-0.16. Multiply TF by pan area to get dough ball weight. The calculator handles TF in both US and metric units.
How much yeast do I need?
Depends on fermentation time. Quick (2-4 hours): 0.5-1% instant dry yeast. Same-day (6-8 hours): 0.2-0.4%. Cold ferment (24-72 hours): 0.05-0.2%. Less yeast means more flavor development. Fresh yeast uses about 3x the weight of instant dry.
How much salt should I use?
2-3% of flour weight is standard. Neapolitan tradition specifies 2.8-3%. Lower (1.5-2%) for sweeter doughs or shorter fermentation. Above 3% inhibits yeast noticeably. The calculator defaults to 2.5%.
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