Enter your number of pizzas, dough ball weight, hydration, yeast, salt, and oil percentages into the Dough Ball Weight Calculator to get exact ingredient quantities for your entire batch. You'll see the precise amounts of flour, water, yeast, salt, and oil needed — calculated using authentic Baker's Math proportions.
Total Dough Weight
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Flour
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Water
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Yeast
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Salt
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Oil
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Dough Ball Weight (each)
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For a small pizza (around 10 inches), aim for 200–220g of dough per ball. A medium 12-inch pizza typically uses 250–280g, while a large Neapolitan-style pizza needs around 280–320g. New York and Sicilian styles often use more dough due to their larger size and thicker crust.
Baker's Math (or baker's percentages) expresses every ingredient as a percentage of the total flour weight, which is always 100%. This makes it easy to scale any recipe up or down while keeping proportions consistent. For example, 62% hydration means 620g of water for every 1000g of flour.
Classic Neapolitan dough is typically 57–62% hydration. New York style uses around 58–65%. Higher-hydration doughs (65–75%) produce a more open, airy crumb but are stickier and harder to handle. Start at 62% and adjust based on your flour type and environment.
The amount depends on your rise time and temperature. For a long cold ferment (24–72 hours), use as little as 0.1–0.3% dry yeast or 0.2–0.5% fresh yeast. For a same-day dough at room temperature, use up to 1% dry yeast. Less yeast and slower fermentation generally produce better flavor.
Traditional Neapolitan pizza dough uses no oil, relying on high-temperature baking for its characteristic char and texture. However, adding 2–3% olive oil (by flour weight) makes the dough more pliable, adds flavor, and helps with browning in home ovens that can't reach very high temperatures.
Neapolitan pizzas typically use 250–300g per ball for a 10–12 inch pie. New York slices use larger, thinner dough balls around 350–450g for a 16-inch pie. Sicilian dough is stretched into a pan and uses significantly more dough — often 700–900g for a standard sheet pan. Tonda Romana is an ultra-thin style using less dough per pizza.
Simply change the 'Number of Pizzas' field — the calculator automatically recalculates all ingredient weights proportionally using Baker's Math. All percentages (hydration, yeast, salt, oil) remain relative to flour weight, so the ratios stay correct regardless of batch size.
Most pizza recipes use 2–3% salt relative to flour weight. The Neapolitan pizza association (AVPN) specifies 2.5–3% sea salt. Salt strengthens gluten structure, controls fermentation rate, and adds flavor. Avoid adding salt and yeast together directly, as salt can inhibit yeast activity.