Calcoid

Pizza Dough Calculator

Scale pizza dough by baker's percentages and thickness factor. Neapolitan, NY, Sicilian, Detroit, or custom. Yeast type, hydration, and salt included.

Batch details

Thickness factor (TF) controls dough weight per square inch. A 14" New York pie at TF 0.105 lands around 460 g per ball.

65% hydration, 2.5% salt, 0.5% yeast, 2% oil, 2% sugar

Dough ball

458 g

16.16 oz per ball, total batch 1,833 g (64.65 oz).

IngredientGramsOuncesUS measure
Flour (bread)1,066 g37.59 oz8 1/4 cups
Water693 g24.43 oz2 1 cups
Salt27 g0.94 oz1 1/2 tbsp
Instant yeast5.33 g0.19 oz1 3/4 tsp
Olive oil21 g0.75 oz1/8 cups
Sugar21 g0.75 oz1/8 cups

Prep notes

New York style benefits from a 24 to 72 hour cold ferment. Stretch by hand, no rolling pin. Bake at 500 to 550 F on a stone for 8 to 12 minutes.

Pizza Dough Hydration Examples

Baker's percentages use flour weight as 100%. Water, salt, and yeast scale from the flour amount.

FlourHydrationWaterTotal dough before salt and yeast
500 g55%275 g775 g
500 g60%300 g800 g
500 g65%325 g825 g
500 g70%350 g850 g
500 g75%375 g875 g

Frequently Asked Questions about the Pizza Dough Calculator

How do baker's percentages work for pizza dough?
Flour is always 100%. Other ingredients are expressed as percentages of flour weight. A 65% hydration dough means 650 g water per 1000 g flour. Salt at 2.5% means 25 g per 1000 g. Baker's percentages make scaling recipes trivial.
What hydration should I use?
Neapolitan: 60-65%. NY style: 62-65%. Detroit/Sicilian: 70-80%. Roman al taglio: 75-85%. Higher hydration gives an open crumb and chew but is harder to handle. Start at 62% for your first try and work up.
What is thickness factor?
Thickness factor (TF) is grams of dough per square inch (or per square cm) of pizza. NY thin: 0.08-0.10 oz/sq in. Neapolitan: 0.09-0.11. Detroit/pan: 0.13-0.16. Multiply TF by pan area to get dough ball weight. The calculator handles TF in both US and metric units.
How much yeast do I need?
Depends on fermentation time. Quick (2-4 hours): 0.5-1% instant dry yeast. Same-day (6-8 hours): 0.2-0.4%. Cold ferment (24-72 hours): 0.05-0.2%. Less yeast means more flavor development. Fresh yeast uses about 3x the weight of instant dry.
How much salt should I use?
2-3% of flour weight is standard. Neapolitan tradition specifies 2.8-3%. Lower (1.5-2%) for sweeter doughs or shorter fermentation. Above 3% inhibits yeast noticeably. The calculator defaults to 2.5%.

Related Calculators

More calculators in "Lifestyle"

Coffee Ratio CalculatorRice Water CalculatorSwim Pace CalculatorShoe Size CalculatorUnit Price CalculatorRace Time Predictor
See all 81 calculators in "Lifestyle"