Pizza Dough Calculator
Flour, water, salt and yeast in grams for any number of pizzas — Neapolitan, New York, pan or your own recipe
Pick a pizza style and how many pizzas you are making to get flour, water, salt, yeast, oil and sugar in grams, with cup and teaspoon equivalents. Four 250 g Neapolitan dough balls need 613 g of flour, 368 g of water, 18 g of salt and just under 1 g of fresh yeast.
Pizza dough by style (one dough ball)
| Style | Ball | Hydration | Salt | Flour | Water |
|---|---|---|---|---|---|
| Neapolitan (AVPN) | 250 g | 60% | 3% | 153 g | 92 g |
| New York style | 450 g | 63% | 2% | 267 g | 168 g |
| Pan / Detroit / Sicilian | 500 g | 70% | 2% | 287 g | 201 g |
| Thin & crispy | 200 g | 55% | 2% | 124 g | 68 g |
Flour = total dough ÷ (1 + the other percentages ÷ 100). Neapolitan figures follow the AVPN International Regulations: per litre of water, 1,600–1,800 g flour, 40–60 g salt and 0.1–3 g fresh yeast; 200–280 g dough balls.
Frequently asked questions
What hydration is best for pizza dough?
Neapolitan dough under the AVPN rules is about 55.6% to 62.5%; New York style 60–65%; pan pizza 65–75%.
How much dough do I need for one pizza?
200 g for a 22–24 cm Neapolitan pizza up to 280 g for 28–35 cm (AVPN); about 450 g for a 14-inch New York pie.