For a rectangular pan, multiply length by width in inches and by about 3.5 g to get the dough weight.
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 dough for a 10 × 14 Detroit pan?
About 140 sq in × 3.5 g ≈ 490 g of dough.
What hydration for Detroit-style pizza?
Usually 68–75%, which gives the open, focaccia-like crumb.
How much dough for a half-sheet Sicilian pan?
A 13 × 18 inch pan is 234 sq in, so about 800 g of dough.
Is PizzaDoughCalc free?
Yes, with no sign-up or ads.
Is my recipe saved?
Yes, in this browser only.