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)

Recipe for 4 Pizzas

Bread Flour (00 or All-Purpose)597g
Water388g
Salt14.9g
Instant Yeast0.6g
Total Dough: 1000gPer Ball: 250g

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

StyleHydrationBall WeightCharacteristics
Neapolitan60-65%250-280gThin center, puffy cornicione, charred spots
New York60-65%280-320gFoldable, chewy, crispy bottom
Detroit68-75%350-400gThick, airy, caramelized cheese edges
Thin Crust50-55%180-220gCracker-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.

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