How much does one pizza dough ball weigh?

For a 10-inch pizza use about 200 g, a 12-inch uses 250–280 g, and a 14-inch uses 300–330 g. Thick pan pizza dough balls are typically 400–500 g for a 12-inch pan.

What hydration should I use?

Neapolitan pizza dough is traditionally 58–65% hydration. New York style uses 60–65%. Detroit and Sicilian pan styles go higher, 70–80%, for a lighter, airier crumb. Higher hydration requires more practice to handle.

What yeast percentage should I use?

For a same-day 4–6 hour room-temperature proof, use 0.5–1% instant yeast. For a cold 24–72 hour fridge ferment, drop to 0.1–0.3%. Cold fermentation develops more flavor.

Why does this use baker's percentages?

Baker's percentages express every ingredient as a proportion of the total flour weight. Flour is always 100%. This makes it trivial to scale any recipe up or down regardless of the number of balls.

Should I use active dry or instant yeast?

This calculator assumes instant yeast (also called rapid-rise or fast-acting). If using active dry yeast, multiply the instant yeast weight by 1.25 to compensate for the lower activity.

Do I need olive oil in pizza dough?

Neapolitan dough traditionally uses no oil or a very small amount (1–2%). New York style adds 2–3% for a softer, more pliable crust. Pan pizza often adds 3–5%. Set it to 0% to omit it.

Pizza Dough Calculator by Dough Balls

Enter the number of dough balls, ball weight, and hydration to get exact gram measurements for flour, water, yeast, salt, and olive oil.

Dough Formula

Style Presets

Number of Dough Balls

Weight per Ball (g)

200–280 g = 10–12 inch pizza. 400–500 g = thick pan pizza.

Hydration (Water) 62%

58–65% Neapolitan · 60–65% New York · 70–80% pan

Salt 2.5%

Instant Yeast 0.3%

0.1–0.3% for cold 24–72 h · 0.5–1% for same-day proof

Olive Oil 2%

0% for traditional Neapolitan; 2–3% New York

Total Dough

—

Flour Needed

—

Ingredient Weights

Ingredient	%	Grams
Total Dough	—	—

Per Ball Breakdown

Summary

This pizza dough calculator converts a simple ball count and target weight into exact gram measurements for every ingredient using baker's percentages. Select a style preset for Neapolitan, New York, or pan pizza — or dial in your own hydration, yeast, salt, and olive oil values. The total dough weight, flour weight, and a copyable recipe summary update instantly as you adjust any input.

How it works

Enter the number of dough balls you want to make.
Set the target weight per ball in grams — 250 g is standard for a 12-inch pizza.
Choose a style preset or manually set the hydration percentage.
Adjust yeast, salt, and olive oil percentages if needed.
Read the ingredient weights in the results panel.
Use the Copy Recipe button to paste the formula into your notes.

Use cases

Scale up a pizza dough recipe for a dinner party without recalculating by hand.
Convert a single-ball formula to a batch for a commercial or home oven.
Compare ingredient ratios between Neapolitan, New York, and Detroit pizza styles.
Dial in hydration for wood-fired vs. home oven baking temperatures.
Teach baking students how baker's math applies to pizza dough.
Quickly estimate flour needed before a grocery run.

Frequently Asked Questions

Last updated: 2026-06-11 · Reviewed by Nham Vu