Pizza Dough Calculator
Calculate the perfect pizza dough recipe for any style. Choose from Neapolitan, New York, Detroit, or thin crust presets.
Pizza Style
Dough Settings
0.1% (24h+ rise)1% (4-6h)2% (2-3h)
Pro Tips
- Neapolitan: Use Caputo 00 flour, 24-72 hour cold ferment
- NY Style: High-gluten bread flour, room temp or overnight ferment
- Detroit: Use a blue steel pan, cheese to the edges before sauce
- General: Weigh ingredients for consistency, use room temp water
Pizza Dough Guide
The Basic Ingredients
Great pizza dough requires just four ingredients: flour, water, salt, and yeast. The ratios and fermentation time determine the final texture and flavor.
- Flour: The base. Higher protein = more gluten = chewier crust
- Water: Hydration affects texture. More water = softer, airier dough
- Salt: Flavor and gluten strengthening. Usually 2-3%
- Yeast: For rise. Less yeast = longer fermentation = more flavor
Pizza Styles Compared
| Style | Hydration | Ball Weight | Characteristics |
|---|---|---|---|
| Neapolitan | 60-65% | 250-280g | Thin center, puffy cornicione, charred spots |
| New York | 60-65% | 280-320g | Foldable, chewy, crispy bottom |
| Detroit | 68-75% | 350-400g | Thick, airy, caramelized cheese edges |
| Thin Crust | 50-55% | 180-220g | Cracker-like, crispy, minimal rise |
Frequently Asked Questions
For a 12-inch pizza: 250-280g for thin crust, 280-320g for medium, 350-400g for thick/Detroit style. Adjust based on your desired thickness.