WhiskMath

Pizza Dough Calculator

Get the exact flour, water, salt, and yeast for any number of pizzas — Neapolitan, New York, or Detroit style.

%

Typically 60–75%.

Flour
679 g
23.96 oz
Water
421 g
14.85 oz
Total dough
1120 g
280 g per ball
  • Salt: 17 g (0.6 oz) — 2.5% of flour.
  • Instant yeast: 3 g (0.1 oz) — 0.4% of flour.
  • For active dry yeast, use about 1.33× this amount and proof it in the water first.
  • A cold 24–72 hour fridge ferment deepens flavor — reduce yeast slightly for longer rises.
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How to use this calculator

  1. Enter how many pizzas

    Type the number of pizzas you want to make.

  2. Choose the size and style

    Pick a pizza size and a style — Neapolitan, New York, or Detroit. The style sets a sensible default hydration.

  3. Fine-tune the hydration

    Adjust the hydration percentage if you want a wetter or drier dough, typically between 60 and 75%.

  4. Read your dough recipe

    The calculator shows the flour, water, salt, and yeast in grams and ounces, plus the total dough weight and per-ball weight.

Recommended gear

As an Amazon Associate, WhiskMath earns from qualifying purchases. These picks don't cost you anything extra.

Escali Primo Digital Kitchen Scale

Baker's percentages and equal dough balls both depend on an accurate gram scale.

$25

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SAF Instant Yeast, 1 lb

The calculator's defaults assume instant yeast — it mixes straight into the flour with no proofing.

$8

View on Amazon

Pizza size and dough ball weight

SizeDough ball weight
10-inch personal180 g
12-inch280 g
14-inch380 g
16-inch500 g
New York 18-inch540 g
Detroit 10×14800 g

Total dough weight is the ball weight multiplied by the number of pizzas.

Tips & best practices

  • Weigh your dough into equal balls — it is the single biggest factor in getting consistent pizzas.
  • Mix salt and instant yeast into the flour separately; direct contact in concentrated form can slow the yeast.
  • A cold 24–72 hour ferment in the fridge deepens flavor far more than a quick room-temperature rise.
  • For active dry yeast, use about 1.33× the instant amount and proof it in the water first.
  • Let cold dough balls come up to room temperature before shaping so they stretch without tearing.
  • Higher hydration doughs need a well-floured surface and a gentle hand — resist adding too much extra flour.

Frequently asked questions

How much dough do I need per pizza?
It depends on size and style. A 10-inch personal pizza uses about 180 grams of dough, a 12-inch about 280 grams, a 14-inch about 380 grams, and a 16-inch about 500 grams. Detroit-style pan pizza uses much more — around 800 grams for a 10x14 pan.
What is baker's percentage in pizza dough?
Baker's percentage expresses every ingredient as a percentage of the flour weight. Flour is always 100%, and water, salt, and yeast are percentages of that flour weight. It makes a recipe easy to scale to any number of pizzas.
What hydration should pizza dough be?
Neapolitan dough is typically around 60 to 62% hydration, New York style around 63 to 65%, and Detroit style higher, around 70%. Higher hydration gives a more open, airy crumb but a stickier dough to handle.
How much yeast goes in pizza dough?
For instant yeast, around 0.4% of the flour weight is a good starting point for a same-day dough. Long, cold ferments use even less. This calculator uses 0.4% instant yeast by default.
How much salt should pizza dough have?
About 2.5% of the flour weight is standard for pizza. Salt controls fermentation and strengthens the dough as well as adding flavor, so it is worth measuring by weight.
Can I use active dry yeast instead of instant?
Yes. Use about 1.33 times the instant yeast amount and dissolve it in the water before mixing. Instant yeast can go straight into the flour, which is why it is the default here.
Should I cold-ferment my pizza dough?
A cold ferment of 24 to 72 hours in the fridge develops deeper flavor and better texture. If you plan a long ferment, reduce the yeast slightly so the dough does not over-proof.
Why weigh pizza dough into equal balls?
Equal dough balls bake into equal pizzas — same rise, same thickness, same bake time. Dividing by eye leads to one thin pizza and one thick one, so use a scale for the per-ball weight this calculator gives you.

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Sources: The Pizza Bible by Tony Gemignani; Standard baker's percentage method for pizza dough.

Results are estimates for informational use. For food safety, always confirm meat doneness with a thermometer against current USDA guidance. WhiskMath does not provide medical or dietary advice.