🍕 Professional Pizza Math
Pizza Dough Calculator
Scale dough balls for Neapolitan, New York style, or Detroit pan pizza. Precise baker’s percentages for home ovens or high-heat pizza ovens.
Batch Size & Dough Ball Dimensions
Ball Weight (g)320g
10" (200g)12" (260g)14" (320g)Pan (450g)
Formula Baker’s Percentages
Hydration65%
Salt2.5%
Olive Oil2%
Instant Dry Yeast0.4%
Use 0.15%–0.3% for 24–72 hour cold ferment in refrigerator.
Batch Formula
4 balls × 320g = 1280g Total
Flour (00 or Bread)747 g
Water485 g
Fine Salt18.7 g
Extra Virgin Olive Oil14.9 g
Sugar / Honey11.2 g
Instant Dry Yeast2.99 g
Total Dough Weight1280 g
💡 Pro Fermentation Tip:Mix, knead until smooth, rest for 2 hours at room temp, portion into 4 balls, and place in oiled containers in the fridge for 24 to 72 hours for maximum flavor and blistered crust.
The Science of Pizza Dough Hydration
The secret to pizzeria-quality pizza at home is matching your dough hydration to your oven’s maximum temperature.
- Neapolitan (60% Hydration): Designed for 900°F (480°C) wood-fired ovens. At such intense heat, pizzas bake in 60–90 seconds. Higher hydration would result in a gummy, undercooked center.
- New York Style (65% Hydration + Oil & Sugar): Standard home ovens max out around 500°F–550°F (260°C–285°C), taking 5–8 minutes to bake on a preheated baking steel. Adding 2% olive oil coats gluten strands to keep the crust supple, while 1.5% sugar prevents pale crusts by caramelizing at lower home temperatures.
- Detroit / Pan Style (70%–75% Hydration): High water content creates massive steam pockets during baking, producing an airy, light focaccia texture under heavy Wisconsin brick cheese and red sauce.
Baking sourdough bread too?
Switch back to our flagship sourdough calculator with reverse loaf scaling.