Pizza Dough Calculator
How much dough a pizza of your size needs from a thickness factor, and the flour, water, salt and yeast for the batch, or the thickness factor of a pizza you like.
Result
Dough per pizza: 321 g
Weigh the dough: a scale is essential for this page.
- Thickness factor, oz per in²
- 0.1
- All the dough
- 641 g (23 oz)
- Flour
- 382.2 g (13.5 oz)
- Water
- 248.4 g (8.8 oz)
- Salt
- 9.55 g (0.34 oz)
- Yeast
- 1.15 g (0.04 oz)
- Oil
- 0 g (0 oz)
- Pizza area
- 113.1 in² (729.66 cm²)
https://calcgallery.com/baking/pizza-dough-calculator/
Results are arithmetic on the figures you enter. Cooking times are estimates: ovens, cuts and starting temperatures vary, so check doneness with a thermometer. Safe temperatures are the USDA's; guidance differs by country, so check your own. Read the full disclaimer
How to use the Pizza Dough Calculator
- Choose the shape and size of your pizza, and a thickness factor. If you have a pizza you like, use the other mode to find its factor from its dough ball.
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- Read the dough per pizza and the weight of each ingredient for the whole batch.
From pizza size to dough
The dough a pizza needs is proportional to its area:
area of a round pizza = π × (diameter ÷ 2)²dough per pizza (oz) = area (in²) × thickness factorA pan pizza uses length times width instead. Everything after that is the baker’s percentage formula: the batch’s total dough divided by the sum of the percentages gives the flour, and each other ingredient is the flour times its percentage.
Finding your own factor
Weigh the dough ball for a pizza you like, note its size, and choose the thickness factor mode. The factor it gives reproduces that pizza at any size: the same factor on a larger pizza gives the same thickness.
With your numbers
- Dough per pizza = area in square inches × thickness factor, in ounces
Quick reference
Weigh the dough: a scale is essential for this page.
| Example | Result |
|---|---|
| Two 12 in at 0.10 | Dough per pizza: 321 g |
| One 16 in at 0.10 | Dough per pizza: 570 g |
| 13 × 9 in pan at 0.10 | Dough per pizza: 332 g |
| Thin: 12 in at 0.08 | Dough per pizza: 257 g |
| A 280 g ball made 12 in | Thickness factor, oz per in²: 0.0873 |
| Four 30 cm at 0.10 | Dough per pizza: 311 g |
Common questions about the Pizza Dough Calculator
- What is a thickness factor?
- The weight of dough per square inch of pizza, in ounces, which is how the pizza trade specifies crust thickness. A 12-inch pizza has about 113 square inches, so a factor of 0.10 means 11.3 oz, or about 321 g, of dough. Higher factors give thicker crusts. The page supplies no factor for any style, because style names are informal and published figures disagree; the reverse mode finds the factor of a pizza you already like.
- How much dough do I need for a 16-inch pizza?
- Area rises with the square of the diameter, so a 16-inch pizza needs about 78% more dough than a 12-inch one at the same thickness, not a third more. At a factor of 0.10 that is about 570 g against 321 g.
- Why do the percentages not add up to 100?
- They are baker’s percentages: each is a share of the flour, which is 100%. A dough at 65% hydration with 2.5% salt and 0.3% yeast totals 167.8%, and the flour is the total dough divided by 1.678.
- Do I need a kitchen scale?
- Yes. Everything here is by weight, because salt and yeast at these percentages are only a few grams and measuring them by volume is too rough. The weights are rounded to the gram for the dough and to a hundredth of a gram for salt, yeast and oil.