Pizza Dough Recipe Calculator

Pizza dough at a glance

All pizza doughs are built around baker's percentages — flour is 100%, everything else is a percentage of flour weight. Key variables:

• Hydration (water %): Higher = chewier, holier crust. Lower = crispier.
• Salt %: Typically 2-3% of flour weight. Slows fermentation; balances flavor.
• Yeast %: 0.2-1% for cold fermentation, 1-2% for same-day. Less yeast + more time = more flavor.
• Oil %: 0-3% (skip for Neapolitan, 1-2% for NY, 2-4% for Detroit).

Style-by-style

• Neapolitan: 60% hydration, 2-3% salt, very little yeast (0.2-0.5%), 12-24h cold ferment. Bakes 60-90 sec at 850-1000°F. Tipo 00 flour ideal.
• New York: 60-65% hydration, 2-3% salt, 1% oil, 0.5% yeast, 24-48h cold. Bakes 6-10 min at 550°F home oven. Bread flour or high-protein AP.
• Detroit: 70-75% hydration, 2.5% salt, 1% yeast, 8h room ferment. Bakes in oiled steel pan at 500°F for 15-18 min. Brick-like edges, crispy bottom.
• Thin crispy: 55-58% hydration, 2% salt, 1% yeast, 1% oil, 1-2h rest. Roll thin, bake 8-10 min at 500°F.
• Sicilian: 70-75% hydration, 2-3% salt, 1% oil, 0.3% yeast, 24-48h cold. Rectangular thick crust in oiled pan.

Dough ball weight by pizza size

• 8" personal: 180-220g dough ball
• 10" small: 220-270g
• 12" medium: 260-310g
• 14" large: 340-400g
• 16" extra-large: 420-480g
• 18" XXL: 530-600g

Time and temperature matter

Cold fermentation (24-72 hours in fridge) develops flavor through slow enzyme action. Same-day doughs (3-4 hour rise at room temp) are functional but flat in flavor. Most pizzerias use 48-72h cold ferment for this reason.

For tested pizza stones, ovens, and gear, see our kitchen reviews.