Pizza Dough Calculator
Pick how many dough balls you want and how big — get a complete recipe in grams, for Neapolitan, New York or pan pizza.
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Flour
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Water
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Salt
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Yeast
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Total dough
Classic Neapolitan: just flour, water, salt and a little yeast. Ferment 8–24 h at room temperature, or 48–72 h in the fridge for more flavour.
Ball weight cheat sheet
| Pizza | Ball weight | Size |
|---|---|---|
| Neapolitan | 230–280 g | 28–32 cm / 11–13" |
| New York | 300–400 g | 35–45 cm / 14–18" |
| Pan / Sicilian | ~1.5 g per cm² of pan | fills the pan |
| Kids' size | 150–180 g | 20–24 cm / 8–9" |
Getting the fermentation right
The yeast percentage here (0.2–0.5% instant) assumes a slow room-temperature ferment, which is where pizza flavour comes from. If you need dough in 2–3 hours, raise the yeast to about 1%. If you're cold-fermenting in the fridge for 2–3 days, you can drop as low as 0.1%. Using fresh yeast instead? Multiply the yeast amount by 3 — or use our yeast converter.