How to Use This Pizza Dough Calculator

Making homemade pizza dough is straightforward once you know the right ingredient ratios. This calculator uses baker's percentages to scale recipes accurately, whether you're making 1 pizza or 20.

Select how many pizzas you want to make using the slider
Choose your pizza size - personal (8"), medium (12"), large (14"), or New York style (18")
Pick a dough style - Neapolitan for thin and crispy, New York for foldable slices, or thick for pan-style
Adjust hydration - beginners should start at 60-65%, experienced bakers can try 70%+
Select your yeast type - the calculator adjusts amounts automatically
Choose your equipment - get customized baking tips

Need Step-by-Step Instructions?

This calculator gives you the quantities. For detailed instructions on how to mix, knead, and bake your dough, check out our complete recipe guide.

View Full Recipe Guide

Understanding the Numbers

What Is Hydration Percentage?

Hydration refers to the ratio of water to flour in your dough. A 65% hydration dough contains 65 grams of water for every 100 grams of flour.

Hydration Guide

55-60%: Stiff, easy to handle. Good for beginners and thick-crust pizzas.
60-65%: Standard hydration. Balanced workability and texture. Most home recipes use this range.
65-70%: Slightly wetter, creates more open crumb structure. Requires some experience.
70-75%: High hydration for airy, bubbly crust. Sticky and challenging to work with.

Yeast Type Differences

Active Dry Yeast

Most common in grocery stores. Requires proofing in warm water (105-115°F) before adding to flour. Use if you want to confirm yeast is alive before committing ingredients.

Instant Yeast (Rapid Rise)

Can be mixed directly into flour without proofing. Slightly faster rising. Uses less yeast than active dry. Convenient but harder to verify viability.

Fresh Yeast (Cake Yeast)

Professional bakery choice. Highly perishable (refrigerate, use within 2 weeks). Creates excellent flavor but harder to find. Uses roughly double the amount of dry yeast.

Equipment-Specific Tips

Your baking equipment significantly affects results. The calculator provides tips based on your selection, but here are the key principles:

Home Oven (No Stone)

Use the highest temperature your oven allows (typically 475-500°F). A preheated cast iron pan or baking sheet works well. Position in upper third of oven for better browning.

Pizza Stone

Preheat stone for 30+ minutes before baking. Creates crispier bottom crust than baking sheets. Let stone reheat between pizzas for consistent results.

Pizza Steel

Superior heat transfer compared to stone. Preheat for 45-60 minutes. Pizzas cook faster - watch carefully. Creates leopard-spotted char on crust.

Outdoor Pizza Oven

Reaches 700-900°F for authentic Neapolitan results. Cook time is 60-90 seconds. Rotate frequently for even cooking. Keep dough well-floured.

Estimated Ingredient Costs

The calculator shows estimated costs based on typical grocery store prices. Homemade pizza dough costs roughly $0.50-1.50 per pizza depending on size, compared to $3-5 for store-bought dough or $15-25 for delivery pizza.

Typical Ingredient Costs

All-purpose flour: ~$2.50 per kg ($0.05-0.10 per pizza)
Active dry yeast: ~$0.50 per packet ($0.05-0.15 per pizza)
Olive oil: ~$8 per 500ml ($0.05-0.10 per pizza)
Salt and sugar: negligible cost

Buying in bulk reduces costs further. A 5kg bag of flour can make 25-50 pizzas.

Frequently Asked Questions

Why does my dough weight differ from the calculator?

Minor variations are normal due to flour density differences, humidity, and measuring methods. For most accurate results, use a kitchen scale and measure ingredients by weight (grams) rather than volume (cups).

Can I use bread flour instead of all-purpose?

Yes. Bread flour has higher protein content (12-14% vs 10-12%), creating chewier, more elastic dough. You may need slightly more water (add 1-2% hydration) as bread flour absorbs more liquid.

How long does the dough need to rise?

Standard room temperature rise takes 1.5-2 hours until doubled. For better flavor, cold ferment in refrigerator for 24-72 hours. Cold dough is also easier to stretch and shape.

What if I don't have a kitchen scale?

The calculator provides cup/tablespoon measurements as alternatives. However, volume measurements are less accurate. For consistent results, consider investing in a basic kitchen scale ($10-20).

Can I freeze pizza dough?

Yes. After the first rise, divide into portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw overnight in refrigerator, then bring to room temperature before shaping.

Key Takeaways

This calculator uses baker's percentages to accurately scale recipes for any quantity
Start with 60-65% hydration if you're new to making dough - it's easier to handle
Active dry and instant yeast are interchangeable with slight amount adjustments
Weigh ingredients by grams for most accurate and consistent results
Cold fermentation (refrigerator rise) develops better flavor than room temperature
Homemade dough costs $0.50-1.50 per pizza - far cheaper than buying prepared dough

Pizza Dough Calculator

Your Pizza Dough Recipe

Tips for Home Oven (no stone)