Our free pizza dough calculator is an invaluable tool for both amateur and professional pizzaiolos to measure the precise quantities of ingredients needed to create the perfect pizza dough.
When you want to make four 12-inch pizzas with a hydration level of 65%. The calculator would provide you with the exact amounts of flour, water, salt, and yeast required.
It suggest:
- Flour: 1000g
- Water: 650ml (65% of flour weight)
- Salt: 20g (2% of flour weight)
- Yeast: 3g (0.3% of flour weight)
Pizza Dough Calculator
| Pizza Size | Number of Pizzas | Hydration | Flour (g) | Water (ml) | Salt (g) | Yeast (g) |
|---|---|---|---|---|---|---|
| 10-inch | 6 | 68% | 1200 | 816 | 24 | 3.6 |
| 12-inch | 4 | 65% | 1000 | 650 | 20 | 3 |
| 12-inch | 2 | 70% | 800 | 560 | 16 | 2.4 |
| 14-inch | 1 | 60% | 700 | 420 | 14 | 2.1 |
| 14-inch | 3 | 65% | 900 | 585 | 18 | 2.7 |
| 16-inch | 1 | 60% | 475 | 285 | 9.5 | 1.4 |
| 16-inch | 2 | 70% | 950 | 665 | 19 | 2.85 |
| 18-inch | 1 | 65% | 800 | 520 | 16 | 2.4 |
| 18-inch | 2 | 60% | 1200 | 720 | 24 | 3.6 |
| 20-inch | 1 | 70% | 1000 | 700 | 20 | 3.0 |
| 24-inch | 1 | 65% | 1200 | |||
| 24-inch | 2 | 70% | 1800 |
Pizza Dough Formula
The pizza dough formula is the backbone of any great pizza. It’s a mathematical relationship between ingredients, typically expressed in baker’s percentages.
In this system, the flour is always considered 100%, and other ingredients are calculated as a percentage of the flour weight.
A basic pizza dough formula might look like this:
- Flour: 100%
- Water: 60-70% (depending on desired hydration)
- Salt: 2-3%
- Yeast: 0.3-1% (fresh yeast would be 1-3%)
For 1000g of flour:
- Flour: 1000g (100%)
- Water: 650g (65%)
- Salt: 20g (2%)
- Yeast: 3g (0.3%)
How Much Dough for a 12-inch Pizza?
A general rule of thumb is to use about 200-250g of dough for a 12-inch thin crust pizza.
If you’re making a Neapolitan-style pizza with a thin center and puffy cornicione (crust edge), you might use:
- 230g dough ball for a 12-inch pizza
This amount allows for a thin, crispy base while providing enough dough to create a light, airy crust around the edges.
What is the Best Ratio for Pizza Dough?
Many pizza professional swear by the 60/30/10 ratio:
- 60% flour
- 30% water
- 10% combined for salt, oil, and yeast
This ratio produces a dough with approximately 50% hydration, which is suitable for many pizza styles. Neapolitan-style pizzas often use a higher hydration level, closer to 65-70%.
For a single pizza dough using this ratio:
- Flour: 300g (60%)
- Water: 150ml (30%)
- Salt: 6g (1.2%)
- Oil: 15ml (3%)
- Yeast: 3g (0.6%)
What is the Rule of 55 Pizza?
It suggests that you should use 55 grams of dough per inch of pizza diameter.
For example:
- 12-inch pizza: 12 x 55 = 660g of dough
- 14-inch pizza: 14 x 55 = 770g of dough
- 16-inch pizza: 16 x 55 = 880g of dough
The Rule of 55 is a simple guideline used by some pizza makers to determine the amount of dough needed for different pizza sizes.
How Much Dough is Needed for a 16-inch Pizza?
You’d need 880g of dough. A more typical range for a 16-inch pizza would be:
- Thin crust: 400-450g
- Medium crust: 450-500g
- Thick crust: 500-550g
If you’re making a New York-style 16-inch pizza with a medium crust, you might use 475g of dough. This amount allows for a crust that’s sturdy enough to hold toppings but not too thick or bready.
References
Related Tools:
