Pizza Dough Calculator
Calculate perfect pizza dough ingredients for any size, quantity, and style. Get precise measurements for professional results.
Dough Style Guide
Neapolitan
Hydration: 60-65%
Classic Italian style with soft, chewy crust. Best with 00 flour. High heat (800°F+).
New York Style
Hydration: 63-68%
Thin, foldable crust with slight crispness. Includes sugar and oil. Medium-high heat.
Thin Crust
Hydration: 55-60%
Crispy, cracker-like base. Less water creates firmer dough. Roll very thin.
Thick Crust
Hydration: 65-70%
Deep dish or pan pizza. More dough per pizza. Longer baking time at lower heat.
Pro Tips for Perfect Dough
- Use a Scale: Weight measurements are far more accurate than volume. Invest in a kitchen scale.
- Water Temperature: Use lukewarm water (80-90°F). Too hot kills yeast, too cold slows fermentation.
- Fermentation Time: Longer is better! Cold ferment in the fridge for 24-72 hours for best flavor.
- Flour Type: 00 flour for Neapolitan, bread flour for NY style, all-purpose works for all.
- Kneading: Knead until dough is smooth and elastic. Windowpane test: stretch a small piece until translucent.
- Room Temperature: Let dough come to room temp before shaping (30-60 minutes).
- Don't Rush: Good pizza dough needs time. Plan ahead for best results.
How to Use This Calculator
- Select Pizza Size: Choose from standard sizes or enter custom dimensions.
- Choose Quantity: Enter how many pizzas you want to make.
- Pick Style: Select your preferred pizza style (affects dough weight and ingredients).
- Adjust Hydration: Lower = firmer dough, higher = softer, airier crust.
- Select Units: Choose grams (most accurate), ounces, or cups.
- Calculate: Get your custom recipe with all ingredients perfectly scaled!