Perfect Pizza Calculator

Your details

Each style loads realistic preset values. Switch to Custom to enter your own.
pizzas
Weight of one raw dough ball before baking. Presets load a typical value for the chosen style.
g
Water as a percentage of flour weight (baker's percentage). Higher hydration = airier, chewier crumb.
%
Salt as a percentage of flour weight. 2-3% is standard for most styles.
% of flour
Olive oil as a percentage of flour weight. 0% for Neapolitan; 2-3% for New York and Sicilian styles.
% of flour
Active dry needs about 25% more than instant; fresh needs about 3x more.
Instant dry yeast as a percentage of flour. The calculator converts this to your chosen yeast type.
% of flour
Typical range: 60-100 g for a 12-inch pizza. Adjust for thick or thin sauce preference.
g
Typical range: 80-150 g mozzarella for a 12-inch pizza.
g
Total weight of all other toppings (vegetables, meat, etc.) per pizza.
g
slices
Typical adult appetite: 2-3 slices for a main course, 1-2 as a side.
slices
Total dough weight
1.08 kg

Combined raw dough for all pizzas

Flour663 g
Water398 g
Salt18.6 g
Oil0.0 g
Yeast0.66 g
Total sauce320 g
Total cheese480 g
Total toppings240 g
Servings16 people
Total slices32 slices
Flour (g)663
Water (g)398
Salt (g)18.6
Oil (g)0
Yeast (g)0.66
Total dough (g)1,080
Flour663
Water398
Salt18.6
Oil0
Yeast0.66

Neapolitan pizza: 1.08 kg of dough for 4 pizzas.

  • This batch uses 663 g of flour and 398 g of water as the dough base.
  • At 60% hydration, the dough is in a comfortable working range: supple enough to stretch easily and open enough to get good oven spring.
  • Your 4 pizzas will yield 32 slices, feeding approximately 16 people.

Next stepNeapolitan dough benefits from a slow cold ferment of 24-48 hours, then 2 hours at room temperature before baking in a very hot oven (430-500 C / 800-930 F).

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