Pizza Dough Calculator
Calculate the exact amount of flour, water, yeast, salt, and oil for your pizza dough. Choose a style, set your pizza size and count, and get precise measurements.
Pizza Dough Guide
How much dough per pizza?
For a 12-inch (30cm) pizza: Neapolitan ~250g, New York style ~280g, Sicilian ~380g, Thin & Crispy ~220g, Detroit ~400g.
What hydration is best for pizza dough?
Neapolitan: 60-65%. New York: 62-65%. Sicilian/Detroit: 70-75%. Thin & Crispy: 55-60%.
How much yeast for pizza dough?
This calculator uses 0.5% instant yeast (baker's percentage). For a 300g flour pizza dough, that's about 1.5g of instant yeast. For a slow 24-72 hour cold ferment, you can reduce to 0.2-0.3%.
Should I cold-ferment or room-temperature proof my pizza dough?
Cold fermentation (24-72 hours at 4°C) is the gold standard for flavor and texture — it slows yeast activity while enzymes continue breaking down starches into sugars, creating complex flavors and better browning. Room-temperature proofing (2-4 hours) works for same-day pizza but won't develop the same depth. For best results: mix, bulk ferment 1 hour at room temp, ball, then refrigerate 24-48 hours.
What flour is best for pizza dough?
High-protein bread flour (12-14% protein) gives the best chewy, structured crust. Tipo 00 flour is traditional for Neapolitan pizza — finely milled, about 12.5% protein, ideal for high-heat ovens. All-purpose flour works but produces a softer, less chewy crust. Avoid cake or pastry flour for pizza.
Why does my pizza dough shrink when I stretch it?
Dough that snaps back aggressively hasn't relaxed enough. Gluten tightens during handling. Solutions: 1) Let the dough rest at room temperature for 30-60 minutes after balling before stretching. 2) Use a well-rested dough — cold dough fights you more. 3) Stretch gently from the center outward, letting gravity help. 4) Don't over-knead initially — excessive gluten development makes stretching harder.
Can I freeze pizza dough?
Yes, pizza dough freezes excellently. After the first rise, portion into balls, lightly oil, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in the refrigerator, then let come to room temperature (1-2 hours) before stretching. The cold ferment during thawing actually improves flavor.