Pizza Dough Calculator by Ball Weight
Great pizza starts with the right dough weight per pie and the right ratios. This calculator works backward from your target: multiply the number of pizzas by your ball weight to get total dough, then split that into flour, water, salt, and yeast using baker's percentages.
Ball weight sets the size
A 12-inch pizza is typically a 250-280 g ball; larger or thicker crusts want more. Consistent ball weight is the secret to consistent pizzas, so weigh each one rather than eyeballing.
Hydration and time
Neapolitan-style doughs sit around 60-65% hydration. Lower yeast with a longer, cooler ferment develops far more flavor than a fast rise with lots of yeast — a cold overnight proof is the single biggest upgrade most home bakers can make.
Frequently asked questions
- How much dough per pizza?
- About 250-280 g for a 12-inch pie; scale up for larger or thicker crusts.
- What hydration for pizza dough?
- 60-65% for Neapolitan-style; higher for airier, more artisan crusts.
- Why so little yeast?
- A small amount with a long, cold ferment builds better flavor and a more digestible crust.