Pizza Dough CalculatorExact Flour, Water, Salt & Yeast for Any Style
Choose Neapolitan, New York, Detroit or thin crust, then set the number of pizzas, ball weight and hydration. You get gram-perfect ingredients, yeast scaled to your fermentation time, and a step-by-step dough timeline.
Built & tested by Manzoor Ahmad, Pharmacist & Calculator Developer · Updated
Formulas follow standard baker’s percentage practice and the AVPN Neapolitan specification. Yeast conversions use common manufacturer equivalents.
How do you calculate pizza dough ingredients?
Multiply pizzas × dough ball weight to get the total dough, then divide by (1 + hydration + salt + other %) to find the flour. Every other ingredient is a percentage of the flour. For 4 New York pizzas of 280 g each at 63% hydration, use about 677 g flour, 427 g water, 17 g salt, 14 g oil, 6.8 g sugar and 1.4 g instant yeast for a 24-hour cold rise.
Your dough
Your dough timeline
Pizza dough formulas by style
All amounts are baker’s percentages (flour = 100%).
| Style | Ball weight | Hydration | Salt | Oil / Sugar | Bake |
|---|---|---|---|---|---|
| Neapolitan | 230–270 g (10–12″) | 58–65% | 2.5–3% | 0 / 0 | 430–485°C, 60–90 s |
| New York | 260–320 g (14–16″) | 60–65% | 2–2.5% | 1–3% / 1–2% | 260–290°C, 6–10 min |
| Detroit (10×14″ pan) | 450–550 g | 68–75% | 2–2.5% | 1% / 0 | 250–260°C, 12–15 min |
| Thin & crispy | 180–220 g | 55–60% | 2% | 2–4% / 1% | 260°C, 8–10 min |
How the dough maths works
4 New York pizzas, 280 g each, 24 h cold
- Total dough: 4 × 280 × 1.02 = 1,142 g
- Flour: 1,142 ÷ 1.687 ≈ 677 g
- Water (63%): 427 g · Salt (2.5%): 17 g
- Oil (2%): 14 g · Sugar (1%): 6.8 g · IDY (0.2%): 1.4 g
Pizza and blood pressure
Pizza is one of the top sources of sodium in the US diet. A typical restaurant slice has 600–700 mg. Homemade dough at 2.5% salt adds about 420 mg per 280 g dough ball before cheese and toppings. If you’re watching your blood pressure, cutting salt to 1.8–2% still makes good dough, and fresh mozzarella has less sodium than aged cheeses. People on MAO inhibitors should avoid aged cheeses and cured meats such as pepperoni, because of tyramine.
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Pizza Dough calculator FAQs
For four 12-inch Neapolitan pizzas (250 g balls at 62% hydration), you need about 620 g of flour. For four 14-inch New York pizzas (280 g balls), you need about 680 g. Enter your pizza count and ball weight above for an exact amount.
Hydration is the weight of water as a percentage of the weight of flour. 650 g of water with 1,000 g of flour is 65% hydration. Higher hydration gives a lighter, more open crust, but the dough is stickier to handle.
It depends on fermentation time. About 0.3–0.5% instant yeast for a same-day dough, 0.2% for a 24-hour cold ferment, and 0.05–0.1% for 48–72 hours. Use 25% more for active dry yeast and about 3× as much for fresh yeast.
About 230–270 g for a Neapolitan-style 12-inch pizza, and about 200 g for thin and crispy. A 14-inch New York pizza uses about 280–300 g.
Cold fermenting for 24–72 hours in the fridge develops more flavour, a better crust colour, and dough that’s easier to stretch. Yeast activity slows while enzymes keep breaking down starch and protein.
Use 00 flour for very hot ovens (wood-fired, or pizza ovens above 400°C), where it gives a soft, tender crust. Use bread flour or high-protein all-purpose flour for home ovens at 250–290°C, where they brown better and give a chewier New York-style crust.
Manzoor Ahmad
Pharmacist · Supplement & Nutrition Writer (9+ yrs) · Calculator Developer (13+ yrs)
I’m a pharmacist and DexoCalc’s developer, and I love precise formulas. This dough calculator uses proper baker’s percentages, adjusts the yeast to your fermentation time, and adds 2% for dough that sticks to the bowl. That small detail is why other calculators leave you a little short.
References
- AVPN. International Regulations for True Neapolitan Pizza.
- USDA. FoodData Central (sodium values).
- Cauvain SP. Technology of Breadmaking, 3rd ed. Springer; 2015 (baker’s percentages and fermentation).
Note: Flours absorb water differently, so adjust hydration by 1–3% if the dough feels too stiff or slack. Oven temperatures and times are guides.