Perfect Pizza Calculator
Customize dough formulas for Neapolitan, New York, or pan pizzas with accurate baker’s percentages and topping guides.
Increase for extra cheese lovers.
Style snapshot
Hydration: 65%
Oil: 3% of flour
Sugar: 2% of flour
Dough ball
300 g
Per pizza
Total dough
1200 g
1.20 kg
Sauce total
360 ml
0.36 L
Cheese total
480 g
0.48 kg
| Ingredient | Weight (g) | Baker's % |
|---|---|---|
| Flour (total) | 694.4 | 100% |
| Water | 451.4 | 65.0% |
| Salt | 17.4 | 2.5% |
| Instant yeast | 2.1 | 0.3% |
| Oil | 20.8 | 3% |
| Sugar | 13.9 | 2% |
How to Use This Calculator
Select pizza style & size
The calculator adapts hydration, oil, and sugar to match Neapolitan, New York, or pan crusts.
Weigh dough ingredients
Mix in the order water → flour → yeast/salt (separated initially) → oil/sugar. Autolyse for improved gluten development.
Divide, ferment, and bake
Portion dough balls, cold ferment if desired, then top each pizza with the suggested sauce and cheese amounts.
Formula
Dough ball weight = Style weight × (diameter ÷ 12)²
Ingredient weight = Flour × (Baker's % ÷ 100)
Example: New York style, 4 pies at 14" → Dough ball ≈ 408 g → Flour ≈ 964 g, Water ≈ 626 g (65%), Salt ≈ 24 g (2.5%).
Tip: Adjust yeast percentage based on fermentation time and temperature. Reduce to 0.1% for long cold ferments.
Full Description
Pizza dough is a balance of hydration, salt, oil, and fermentation time. This calculator translates professional baker’s percentages into precise gram weights so you can scale dough for any number of pies. Choose between Neapolitan, New York, or pan style bases—each with tailored hydration and enrichment levels. Enter your desired pizza diameter and count to calculate dough ball weights, total dough, and topping quantities.
The output includes flour, water, salt, yeast, oil, and sugar weights, plus estimated sauce and cheese usage per pie. Use the styling tips to adapt fermentation schedules and baking temperatures to your oven setup, whether you’re working with a home oven, pizza steel, or wood-fired setup.
Why this helps
- Scale a favorite formula for parties or pop-ups without manual calculations.
- Compare dough characteristics across classic pizza styles.
- Plan toppings to avoid running out of sauce or cheese.
- Teach baker’s percentage concepts in pizza workshops.
Track your fermentation times, dough temperatures, and flour types to refine your ideal formula. For even baking, weigh each dough ball and proof in covered containers to prevent skinning.
Frequently Asked Questions
Can I change flour type?
Yes. Strong bread flour works best for NY and pan styles. For Neapolitan, use 00 flour and adjust hydration ±2% based on absorbency.
How do I handle same-day dough?
Increase yeast to 0.5% and ferment at 24°C (75°F) for 2–3 hours with folds. Flavor will be milder than long ferments.
What if I don’t use sugar?
Set sugar to zero by switching style or subtracting the sugar weight. Expect lighter browning in home ovens without added sugar.
How much sauce should I use?
Stick to the per-pie recommendation. Too much sauce can lead to soggy centers, especially at lower oven temperatures.