Calculate pizza dough ingredients by hydration, yeast type, and fermentation schedule. Covers Neapolitan, New York, deep dish, and Sicilian styles.
Perfect pizza starts with perfect dough, and perfect dough starts with precise baker's math. This calculator computes exact flour, water, salt, yeast, and oil amounts for any pizza style — Neapolitan, New York, deep dish, or Sicilian — using baker's percentages.
Hydration is the ratio of water to flour by weight. Neapolitan dough runs 58–65% hydration for a soft, puffy cornicione. New York style uses 60–65% for a foldable, chewy slice. Detroit/Sicilian goes 70–80% for an airy, focaccia-like crumb. This calculator lets you dial in exact hydration.
Enter your number of pizzas, size, and style. The calculator outputs ingredient weights for the full batch and per dough ball. It also provides fermentation schedules — from a 2-hour quick rise to a 72-hour cold ferment for maximum flavor development. Every gram is precise because great pizza is not about feel; it's about ratios. Check the example with realistic values before reporting.
Baker's percentages make scaling pizza dough trivial, but the math is tedious by hand. This calculator handles any style, any batch size, and adjusts yeast for your fermentation schedule. Keep these notes focused on your operational context. Tie the context to the calculator’s intended domain. Use this clarification to avoid ambiguous interpretation. Align this note with review checkpoints.
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.
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.