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
Recipe for 4 Pizzas
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
How much dough do I need per pizza?
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.
What hydration should I use for pizza dough?
Neapolitan: 60-65%. NY Style: 60-65%. High-hydration styles like Detroit can go up to 70-75%. Higher hydration = softer, airier crust but harder to handle.
How long should pizza dough ferment?
Quick rise (2-4 hours room temp): use more yeast (1-2%). Slow rise (24-72 hours cold): use less yeast (0.1-0.3%). Longer fermentation = more flavor.
What's the best flour for pizza dough?
Neapolitan: Caputo 00 Pizzeria or similar high-protein 00 flour. NY Style: High-gluten bread flour (13-14% protein). Home ovens: All-purpose flour works fine.
Do I need oil or sugar in pizza dough?
Traditional Neapolitan: No oil or sugar. NY Style: Often includes a small amount of oil for crispness and sugar for browning. Detroit: Includes oil for the signature crispy bottom.
What is the recipe for Neapolitan pizza dough?
True Neapolitan dough is just 00 flour, water, salt, and a little yeast at about 60-65% hydration, with no oil or sugar. For four 250g balls: roughly 600g 00 flour, 390g water, 15g salt, and 0.6g instant yeast, cold-fermented 24-48 hours. Set the calculator to the Neapolitan preset to scale it to any number of pizzas.
Should I use a poolish for pizza dough?
A poolish (equal weights flour and water plus a pinch of yeast, fermented 12-16 hours) adds flavor and a lighter, more digestible crust. Use about 30-40% of your total flour in the poolish, then mix in the rest of the flour, water, and salt the next day. It is optional — a long cold ferment achieves much of the same depth.