Calculate pizza dough ingredients by hydration, yeast type, and fermentation schedule. Covers Neapolitan, New York, deep dish, and Sicilian styles.
Pizza dough is easier to scale when you think in baker's percentages instead of cups and spoons. This calculator turns a pizza style, batch size, and hydration target into exact flour, water, salt, yeast, and oil weights.
Different styles use different hydration ranges. Neapolitan dough is usually lower hydration for a soft, airy rim, while New York, Sicilian, and Detroit styles often run wetter for a different crumb and handling feel. The calculator lets you set the style or fine-tune the hydration yourself.
That makes it useful when you want ingredient weights for the full batch and for each dough ball without recalculating the ratios from scratch.
Pizza dough formulas are simple enough to scale, but they are easy to miscopy when you are changing batch size, hydration, or fermentation time. Putting the ingredient weights in one place reduces the chance of a bad ratio making the whole batch harder to handle.
All percentages relative to flour weight (baker's %). Standard: Flour 100%, Water 60–70%, Salt 2.5–3%, Yeast 0.1–1% (varies by ferment time), Oil 1–3% (NY/Sicilian). Dough ball weight: 10" pizza ≈ 220g, 12" ≈ 260g, 14" ≈ 330g, 16" ≈ 420g.
Result: 636g flour, 401g water, 19g salt, 1.3g yeast, 0g oil
4 × 12" Neapolitan = 4 × 264g = 1,056g total dough. Flour = 1056 / (1 + 0.63 + 0.03 + 0.002) = 636g. Water = 636 × 0.63 = 401g. Salt = 636 × 0.03 = 19g. ADY = 636 × 0.002 = 1.3g (for 24-hour cold ferment).
In baker's math, every ingredient is expressed as a percentage of flour weight. Flour is always 100%. If you use 1000g flour and 65% hydration, you add 650g water. This system makes scaling trivial — double the flour, double everything else.
Yeast produces CO₂ (leavening) and ethanol + organic acids (flavor). Short ferments (2–4 hours) produce plenty of gas but minimal flavor compounds. Long cold ferments (48–72 hours) at 38°F slow yeast activity, allowing enzymatic breakdown of starches and proteins that create complex, nutty, slightly tangy flavors you can't get any other way.
Neapolitan: 58–65% hydration, no oil, 00 flour, 90-second bake at 900°F. New York: 60–65% hydration, 1–2% oil, bread flour, 8–12 min at 500–550°F. Detroit: 70–75% hydration, 2–3% oil, bread flour, pan-baked at 500°F. Sicilian: 75–80% hydration, 3% oil, bread flour, thick pan at 450°F.
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Neapolitan: 58–65%. New York: 60–65%. Sicilian/Detroit: 70–80%. Higher hydration = more open crumb but harder to handle. Start at 63% and adjust.
10" pizza: ~220g. 12": ~260g. 14": ~330g. 16": ~420g. These are pre-baking weights for thin-crust styles.
Neapolitan: 00 flour (Caputo Pizzeria). New York: bread flour (King Arthur). Detroit: bread flour. Deep dish: all-purpose or 50/50 bread+AP blend.
24 hours minimum, 48–72 hours ideal. Cold fermentation develops complex flavors, improves texture, and makes dough easier to stretch. Use less yeast for longer ferments.
Longer fermentation gives yeast more time to work. A 2-hour quick rise needs 1% yeast. A 72-hour cold ferment needs only 0.1%. Too much yeast with long fermentation overproofs the dough.
Not for Neapolitan (traditional rules forbid it). Yes for New York (1–2%) and Sicilian (2–3%). Oil adds tenderness and flavor.