Pizza Dough Calculator
Last reviewed: July 2026
Pick a style, choose how many dough balls you want and how big each one should be, and the calculator returns a complete ingredient list in grams using baker's percentages. Adjust hydration and yeast type independently if you know what you're doing.
Traditional AVPN spec: 00 flour, 60–65% hydration, no oil or sugar. Long, cold ferment (24–72 h) is where the flavour comes from.
| Ingredient | Grams | % |
|---|---|---|
| Flour (00 for Neapolitan, bread flour otherwise) | 606.2 | 100% |
| Water (cool, ~60°F) | 375.9 | 62% |
| Salt (fine sea salt) | 17 | 2.8% |
| Instant dry yeast (IDY) | 0.9 | 0.15% |
| Total dough | 1000 | 165.0% |
Result
4 × 250 g balls = 1000 g total dough at 62% hydration. Full breakdown in the table above.
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How this calculator works
Baker's percentages, in one paragraph
Every ingredient in a bread or pizza recipe is expressed as a percentage of the total flour weight, and the flour itself is always 100%. That means if you know the flour weight, you know every other ingredient by simple multiplication: 62% hydration on 600 g of flour is 600 × 0.62 = 372 g of water; 2.8% salt is 600 × 0.028 = 16.8 g. The system stays exact whether you're making one pizza or fifty, and it makes it trivial to compare two recipes at a glance — "70% hydration, 2% salt, 0.3% instant yeast" tells an experienced baker exactly what kind of dough they're looking at.
Working backwards from finished ball weight — how this calculator does it — is a matter of dividing. The sum of all the percentages (flour + water + salt + oil + sugar + yeast) tells you what fraction of the dough is flour, and the total dough weight divided by that fraction gives you the flour weight in grams. From there every other ingredient is a percentage of that number.
Neapolitan style
Neapolitan is the shortest ingredient list on the page and the most demanding technique. The AVPN (Associazione Verace Pizza Napoletana) spec is flour, water, salt, and yeast — nothing else — at 60–65% hydration, baked in 60–90 seconds at 800–900°F in a wood-fired oven. At home you'll need a pizza steel or a stone preheated for a full hour and the broiler running on high to come close. The dough is soft, tacky, and lightly sticky; it should be shaped by hand (never a rolling pin) and left with a fat, uncompressed rim so the cornicione blisters.
A 24–48 hour cold ferment develops flavour and makes the dough easier to shape. Use a low yeast percentage (0.1–0.2% IDY) for the cold ferment; too much yeast in the fridge produces a dough that overproofs by the time you want to bake it.
New York style
New York style takes the Neapolitan template and adapts it for a home or restaurant deck oven that tops out around 550°F. To bake well at that temperature — 6 to 8 minutes rather than 90 seconds — the dough needs a slightly higher-protein flour for structure, and small amounts of olive oil and sugar for tenderness, browning, and that classic golden underside. The result is a large (14–18") pie with a foldable slice, a crisp bottom, and a chewy chew from the well-developed gluten.
New York dough scales from about 260 g per 12" pie up to 400+ g for a full 18" slice pie. A 24–72 hour cold ferment is standard; the sugar accelerates browning even with the extra time in the fridge.
Pan / Detroit / Sicilian
Pan-style pizzas ditch the traditional round shape and bake in a heavily-oiled rectangular pan on the bottom rack of the oven, which fries the base while the top bakes. Because the dough is protected by the pan you can push hydration much higher (72–80%) without losing shape; the extra water gives you the light, airy crumb and shatteringly-crisp bottom that defines the style. Detroit pizza uses a specific "square" pan seasoned with layers of cheese around the edge that fry into caramelised "frico" as it bakes; Sicilian is closer to focaccia in construction.
Ball weights are much larger here — a full 9" × 13" pan takes around 500 g of dough — because you're pressing the dough to fill the pan rather than stretching a disk. Same 24–72 hour cold ferment applies.
Yeast: convert between IDY, ADY, and fresh
Instant dry yeast (IDY) is the strongest by weight. Active dry yeast (ADY) is roughly 1.25× the IDY amount. Fresh (cake) yeast is roughly 3× the IDY amount. The calculator switches all three automatically when you change the yeast dropdown. If a recipe you're following gives one but your kitchen has another, multiply accordingly and don't overthink it — pizza dough is very forgiving of small yeast variations.
Source: Style presets (Neapolitan, New York, pan) follow published ratios from the Associazione Verace Pizza Napoletana and Modernist Pizza; baker’s-percentage math follows Hamelman’s Bread.
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