The Neapolitan preset makes four 250 g balls at 62% hydration with 2.8% salt and 0.2% instant yeast: 606 g of flour and 376 g of water.
How the pizza dough calculator works
PizzaDoughCalc works in baker’s percentages. Flour is 100%, and water, salt, oil, sugar and yeast are each a percentage of the flour weight. The total dough is the number of balls times the ball weight; the flour is that total divided by one plus the sum of the other percentages, and each other ingredient is the flour times its percentage. The yeast percentage is for instant dry yeast: active dry yeast is 1.25 times that weight and fresh yeast 3 times. Teaspoons assume about 3.1 g per teaspoon of dry yeast. Pizza size comes from a thickness factor, the grams of dough per square inch for each style.
Dough ball weight by pizza size
| Diameter | Neapolitan | New York | Thin crust | Pan / Detroit |
|---|---|---|---|---|
| 10 in (25 cm) | 181 g | 188 g | 157 g | 275 g |
| 12 in (30 cm) | 260 g | 271 g | 226 g | 396 g |
| 14 in (36 cm) | 354 g | 369 g | 308 g | 539 g |
| 16 in (41 cm) | 462 g | 483 g | 402 g | 704 g |
| 18 in (46 cm) | 585 g | 611 g | 509 g | 891 g |
Style presets
| Style | Hydration | Salt | Oil | Sugar | Instant yeast |
|---|---|---|---|---|---|
| Neapolitan | 62% | 2.8% | 0% | 0% | 0.2% |
| New York | 63% | 2% | 2% | 1% | 0.4% |
| Thin crust | 55% | 2% | 3% | 1% | 0.5% |
| Pan / Detroit | 70% | 2% | 2% | 0% | 0.5% |
Presets are common starting points, not rules. Flour absorbs water differently by brand and protein content, and yeast amounts depend on how long and how warm the dough ferments: use less yeast for a long cold rise and more for a same-day dough.
Frequently asked questions
How much flour do I need for one pizza?
For a 250 g Neapolitan ball at 62% hydration, about 150 g of flour and 94 g of water.
How much dough for a 12 inch pizza?
About 230–270 g for a Neapolitan or New York style 12 inch pizza; thin crust needs less and pan pizza more.
Which flour is best for pizza dough?
Italian 00 flour for Neapolitan pizza baked very hot, and bread flour or high-gluten flour for New York style in a home oven.
Is PizzaDoughCalc free?
Yes, with no sign-up or ads.
Is my recipe saved?
Yes, in this browser only.