Pizza Dough Calculator
Decide how many pizzas and how big; the calculator handles everything else, from a 60% Neapolitan to a 70% pan dough.
Your pizzas
Total dough weight is fixed by the number of balls and their size; the calculator splits it into flour, water, starter, and salt at your hydration.
Flour
688 g
Water
413 g
Starter
0 g
Salt
19 g
Style quick guide
- Neapolitan (60%): soft, chewy cornicione; best baked very hot (450 °C+) for 60–90 seconds.
- NY style (62%): a touch more extensible, sturdy enough for foldable slices in a home oven.
- Pan (68–70%): higher hydration loves a heavily oiled pan and a long, relaxed proof.
For the best flavor, mix the dough, bulk it 4–6 hours at room temperature, divide into balls, then cold-ferment 24–72 hours before baking.
Frequently asked questions
What hydration should pizza dough be?
Neapolitan is around 60%, NY style around 62%, and pan styles 68 to 70%. Higher hydration gives a more open crumb but a stickier, harder-to-handle dough.
How much dough does one pizza need?
A 280 g ball makes a 12-inch Neapolitan pizza. Use 250 g for a thinner 12-inch base or 330 g for a heartier NY-style slice.
Can I use sourdough starter for pizza dough?
Yes. Enter your starter percentage (for example 20%) and the calculator subtracts the starter's own flour and water automatically.