Pizza Dough Calculator
Choose the style, how many pizzas and how big for a full recipe in grams.
A standard takeaway large is about 30cm.
Answer
605g flour and 375g water
Your recipe
Percentages are of the flour weight, which is how bakers scale a recipe up or down without changing how the dough behaves.
Proving and baking
Slow prove: 2 hours at room temperature, then 8 to 24 hours in the fridge.
As hot as your oven goes, on a preheated tray or stone, 6 to 8 minutes.
Next step
Worth knowing
- Keep the salt and the yeast apart until the flour and water are mixed, salt straight onto yeast slows it down.
- Weigh the water. Measuring jugs are the main reason home dough comes out different every time.
- Doubling the size of a base almost doubles the dough twice over, because area grows faster than width.
Source: Baker's percentage method, standard UK bread and pizza formulations · Reviewed 2026-09-10 · Guidance version 1.0.0
Reference and detail
Style is really about hydration and flour
A Neapolitan base is wetter and made with strong flour so it can take a blistering heat for 90 seconds. A New York base is slightly drier with a little oil, which suits a domestic oven and a longer bake.
Weigh the water
Water weighs the same in grams as it measures in millilitres, and scales are far more accurate than a jug. Every serious dough recipe is written by weight for exactly this reason.
Slow proving beats extra yeast
A small amount of yeast and a night in the fridge develops far more flavour than a large amount and an hour on the worktop. The quantities here assume a normal room-temperature prove, so cut the yeast by a third if you are going overnight.
Questions and answers
Questions about pizza dough quantities
What hydration suits pizza dough?
It depends on the style, a classic Neapolitan dough is wetter and more elastic than a thick pan-style base. Choose your style above and the calculator uses the hydration that suits it, so you don't need to pick a percentage yourself.
How much dough do I need per pizza base?
It depends on the size you're stretching to as well as the style, dough scales with the area of the base, not its width, so a modest increase in diameter needs noticeably more dough. Enter your size and number of pizzas above for the full recipe.
Why keep the salt and yeast apart when mixing pizza dough?
Salt in direct contact with yeast slows it down before the dough is even mixed. Add them to different sides of the bowl, or mix the flour and water first and add both together.
Should I weigh the water for pizza dough rather than use a jug?
Yes. Weighing water in grams is more accurate than reading a measuring jug, and it's the main reason home dough behaves differently from one batch to the next.