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Pizza Dough Calculator — flour, water, yeast and oil for any style
Great pizza starts with accurate proportions. Pizza dough is made from flour, water, salt, yeast and olive oil — each ingredient has a precise weight-based role. Too little water produces stiff, unworkable dough; too much and it sticks to everything. The calculator supports three dough styles: Neapolitan (thin, soft, charred crust — 62% hydration), classic (all-purpose homestyle — 58% hydration) and thick-crust (focaccia-style, fluffy — 65% hydration). Enter the number of pizzas, their diameter and style — the calculator returns every ingredient in grams. Results include: flour (g), water (g), salt (g), fresh yeast (g), instant dry yeast (g) and olive oil (g). The dough ball weight per pizza and hydration percentage are also shown so you can compare with your own recipe. Enter your pizza count, diameter and style — the calculator does the rest.
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How the pizza dough calculator works
The calculator first estimates the dough ball weight per pizza: weight = disc_area_cm² × style_factor (Neapolitan: 0.67 g/cm², classic: 0.85 g/cm², thick: 1.13 g/cm²). Disc area = π × (diameter/2)². It then distributes the total dough weight into ingredients using baker's percentages: - Flour: total_dough / (1 + hydration + salt% + yeast% + oil%) - Water: flour × hydration (62% / 58% / 65% by style) - Salt: flour × 2.5% - Fresh yeast: flour × 0.5%; instant dry yeast: flour × 0.17% - Olive oil: flour × 2% / 3% / 5% (Neo / classic / thick) All values are rounded to whole grams. Hydration is shown as a percentage for easy comparison with any recipe.
Example: 2 pizzas ⌀30 cm, classic style
For 2 pizzas ⌀30 cm (classic style, 58% hydration): dough ball weight ≈ 601 g/pizza → total dough ~1202 g. Ingredients: flour ≈ 733 g, water ≈ 425 g, salt ≈ 18 g, fresh yeast ≈ 4 g (instant dry yeast ≈ 1 g), olive oil ≈ 22 g. The sum of all ingredients equals the total dough weight (within rounding).
Frequently asked questions about pizza dough
How much flour do I need for pizza?
For a single ⌀30 cm pizza (classic style) the calculator gives about 366 g of flour. For two pizzas — about 733 g. The exact amount depends on diameter and style: Neapolitan dough is lighter (less flour), thick-crust is heavier. The calculator scales proportions automatically for any size.
What is pizza dough hydration?
Hydration is the ratio of water to flour expressed as a weight percentage (baker's math). Neapolitan: 62%, classic: 58%, thick-crust: 65%. Higher hydration produces a looser, more extensible dough with an open crumb and crispy crust — but it is trickier to shape.
How much yeast do I need for pizza dough?
Standard baker's percentages: fresh yeast — 0.5% of flour; instant dry yeast — ~0.17% (≈ 1/3 of fresh). For 500 g flour: ~2.5 g fresh or ~0.85 g instant dry. Using less yeast with a long cold fermentation (24–72 h in the fridge) gives far better flavour than a quick room-temperature rise.
How much water for pizza dough?
Water quantity follows the hydration percentage: Neapolitan — 62% of flour, classic — 58%, thick — 65%. For 500 g flour (classic): 290 g water. Note that different flours (00 vs. bread flour) absorb water differently — slight adjustment may be needed.
What flour is best for pizza?
Neapolitan pizza: Italian "00" flour (Caputo Pizzeria, Molino Grassi) — finely milled, high gluten (12–13%), ideal for long fermentation. Classic: all-purpose or bread flour (protein 11–12%). Thick-crust: bread flour or high-gluten flour. Minimum 11% protein is recommended for all styles.
How many pizzas per person?
Standard: 1 pizza ⌀30–33 cm per adult (about 600 g dough + sauce + cheese). For a party of 6, plan 6 pizzas ⌀30 cm or 4 larger ones (⌀38–40 cm). The calculator covers the dough — sauce and toppings are added separately.
How much salt for pizza dough?
The baking standard is 2–2.5% of flour weight. For 500 g flour: 10–12.5 g salt (about 2 teaspoons). The calculator uses 2.5% as the default. Salt controls fermentation (slows yeast), strengthens gluten structure and enhances flavour.
Is olive oil required in pizza dough?
Olive oil is not strictly required but it improves extensibility and flavour. The original STG Neapolitan pizza may contain a small amount or none; classic and thick-crust doughs benefit from 3–5% olive oil relative to flour. You can substitute with neutral vegetable oil.
How long should I knead and proof pizza dough?
Knead 8–10 minutes by hand or 5–7 minutes with a stand mixer until the dough is smooth and elastic. Then proof: 2–3 hours at room temperature or 24–72 hours in the fridge (cold proof). After cold proofing, let the dough rest at room temperature for 1–2 hours before shaping.
At what temperature and for how long should I bake homemade pizza?
Maximum oven temperature (230–260 °C / 450–500 °F), pizza stone or steel preheated for at least 30 minutes. Thin Neapolitan: 7–10 minutes. Classic: 10–13 minutes. Thick-crust (deep-dish): 15–22 minutes. A pizza stone or baking steel delivers the best results in a home oven.
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