Free kitchen tool
Pizza dough calculator
Work out exactly how much flour, water, salt and yeast you need for any number and size of pizzas, for a same-day rise or a slow overnight dough in the fridge.
Your pizza night
2 × 12-inch dough
288 g per dough ball · 577 g total dough
| Ingredient | Grams | Approximate |
|---|---|---|
| Flour (all-purpose or bread) | 338 g | about 2 2/3 cups, spooned and leveled |
| Warm water | 216 g | about 7/8 cups |
| Fine salt | 6.8 g | about 1 1/8 teaspoons |
| Instant or active dry yeast | 4.1 g | about 1 1/3 teaspoons |
| Olive oil | 8.4 g | about 5/8 tablespoons |
| Sugar | 3.4 g | about 3/4 teaspoons |
- Mix the flour, salt, sugar and instant yeast (dissolve active dry yeast in the warm water first).
- Add the water and oil, mix, then knead 8 to 10 minutes until smooth.
- Cover and rise until doubled, 1 to 2 hours.
- Divide into 2 balls, rest 15 minutes, stretch and bake as hot as your oven goes on a preheated surface.
Weighing gives the most reliable dough; cup measures are rounded.
How to use it
Three steps.
- 1Choose how many pizzas and what size.
- 2Pick a crust style and hydration.
- 3Weigh the ingredients and follow the short method.
Questions
Good to know
How much dough do I need for a 12-inch pizza?
About 230 grams for thin crust, 280 grams for a classic crust and 340 grams for a thick crust.
What is hydration in pizza dough?
The weight of the water as a percentage of the flour. 60 to 65 percent is easy to handle; higher hydration makes a lighter but stickier dough.
How much yeast for overnight pizza dough?
Much less: around 0.4 percent of the flour weight when the dough rises slowly in the fridge for 24 to 72 hours.