Pizza Dough Calculator
Tell it how many pizzas you are making and how long the dough will rise — it gives you exact grams of flour, water, salt and yeast. Works for Neapolitan, New York and pan pizza, and for same-day or cold-fermented dough.
| Flour (00 or bread flour) | – | |
| Water | – | |
| Salt | – | |
| Instant dry yeast | – | |
| Olive oil | – | |
| Sugar | – |
Yeast amounts are starting points for a kitchen around 70°F (21°C): use a bit less when it is warmer, a bit more when it is colder. Weigh ingredients with a kitchen scale — cups are too inaccurate for dough.
How to make the dough
- Mix. Dissolve the yeast in the water, add about three quarters of the flour and stir. Add the salt (and oil and sugar if used), then the rest of the flour.
- Knead 8–10 minutes by hand, or 5–6 minutes in a stand mixer, until the dough is smooth and springs back when poked.
- Rest covered for 1–2 hours at room temperature, then divide into balls of the weight above and place them in a lightly oiled container.
- Ferment for the time you chose. For cold fermentation, keep the balls in the fridge and take them out 2–4 hours before baking.
- Stretch and bake. Neapolitan pizza bakes in 60–90 seconds in an outdoor pizza oven around 800–900°F (430–480°C); New York style takes 6–10 minutes at the highest home-oven setting on a preheated stone or steel.
Choosing an oven? See our pizza oven guides. More recipes and techniques are in Recipes & Techniques.
Questions
What is dough hydration?
Hydration is the weight of water divided by the weight of flour. A 65% dough has 650 g of water for every 1,000 g of flour. Higher hydration gives a lighter, airier crust but a stickier dough that is harder to shape.
How much dough do I need for one pizza?
About 250 g makes a classic 10–11 inch Neapolitan pizza, 280 g a 12 inch New York–style pizza, and a 10 × 14 inch Detroit or Sicilian pan takes about 450–550 g.
Can I use active dry yeast instead of instant yeast?
Yes. Use about 25% more active dry yeast than instant yeast, or about three times as much fresh yeast. The calculator converts the amount for you when you pick the yeast type.
Why ferment pizza dough in the fridge?
A slow cold ferment of 24–72 hours develops more flavor and a crust that browns and blisters better. It also fits your schedule: make the dough days ahead and take the balls out 2–4 hours before baking.
Is the yeast amount exact?
Yeast amounts are starting points for a kitchen around 70°F (21°C). If your kitchen is warmer, use a little less yeast; if it is colder, use a little more or let the dough rise longer.