Pizza Dough Calculator

The total dough equals the number of balls times the ball weight. Because water, salt, yeast and oil are percents of flour, the flour is the total divided by one plus the sum of those percents. Then each ingredient is flour times its percent.

Neapolitan style is often 60 to 65 percent hydration, New York style a little lower, and pan or focaccia styles higher. Higher hydration gives a lighter, more open crust but a wetter, harder to handle dough.

A common size is 250 to 280 grams for a 12 inch Neapolitan pizza. Use around 200 to 230 grams for a smaller personal pizza, or more for a larger or thicker crust.

Salt is usually 2 to 3 percent of the flour weight. Instant yeast is often 0.2 to 1 percent depending on how long the dough proofs, with less yeast for a longer, cold ferment that builds more flavor.

Traditional Neapolitan dough uses no oil, so the default is zero. New York and pan styles often add 1 to 5 percent oil for a softer, richer crust. Set the oil percent to match the style you want.