Pizza Dough Calculator
Dough weight per ball, and the recipe.
Dough per ball
4 balls · 30 cm · Regular 0.44 g/cm²
- Total flour
- 767g
- Total water
- 475g
- Hydration
- 62%
Hydration is water ÷ flour. Oil (2%) isn’t counted.
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Bread flour | 767 g | 100 |
| Water, cold (under 15 °C) | 475 g | 62 |
| Salt | 13.4 g | 1.75 |
| Sugar | 8 g | 1 |
| Olive oil | 15 g | 2 |
| Instant yeast | 2.5 g | 0.33 |
| Total doughincl. 3% for bowl loss | 1 281 g | 167.08 |
Divide into 4 × 311 g
Uses a gluten-free pizza flour blend at 80% water. Use a blend made for pizza or bread that already contains a binder (xanthan or psyllium). Plain rice or almond flour won’t hold together.
How to mix and cold-ferment (2–4 days)
- Water under 15 °C. Use cold tap water or chill it. Aim for a finished dough temperature of 21–24 °C so the yeast stays slow for a long cold ferment.
- Mix: water → dissolve the salt and sugar → add the flour and yeast → mix on low about 2 min until no dry flour remains → add the oil → mix 8–10 min on low-medium until smooth. Using active dry yeast? Stir it first into a little lukewarm water (about 35 °C, 5× the yeast’s weight, taken from the total) for 5 min.
- Divide right away into the per-ball weight (4 × 311 g), round each ball and oil it lightly.
- Cold proof 2–4 days in the fridge (about 3–4 °C) in lidded containers. Flavour peaks around day 2–3.
- Temper 2–3 h at room temperature before stretching.
Use a paddle, not a hook. Mix 4–5 min into a soft, sticky dough. Rest it covered in the fridge for at least 1 h and up to 48 h (a 24 h rest improves flavour). Portion with oiled hands and press out on rice flour. Gluten-free dough has no windowpane stage.
How this is calculated
Dough weight comes from the pizza’s area times a thickness factor (Thin 0.35, Regular 0.44, Thick 0.57 g/cm²; 1 oz/in² = 4.394 g/cm²). The batch adds 3% for dough left in the bowl; each ball stays at the exact weight.
ball = π(d/2)² × TF · batch = n × ball × 1.03 · flour = batch ÷ Σ%
A = π × (30 ÷ 2)² = 707 cm² · ball = A × 0.44 = 311 g · batch = 4 × 311 × 1.03 = 1 281 g · flour = batch ÷ 167.08% = 767 g
Formula: bread flour 100, water 62, salt 1.75, sugar 1, olive oil 2 and yeast from 1% fresh (instant 0.33, active dry 0.40) using the site’s 1 : 0.40 : 0.33 ratio.
How much dough for each pizza size?
| Size | Thin | Regular | Thick |
|---|---|---|---|
| 25 cm | 172 g | 216 g | 280 g |
| 30 cm | 247 g | 311 g | 403 g |
| 35 cm | 337 g | 423 g | 548 g |
| 40 cm | 440 g | 553 g | 716 g |
| 10″ | 6.3 oz | 7.9 oz | 10.2 oz |
| 12″ | 9.0 oz | 11.3 oz | 14.7 oz |
| 14″ | 12.3 oz | 15.4 oz | 20.0 oz |
| 16″ | 16.0 oz | 20.1 oz | 26.1 oz |
Why isn’t hydration 64% with the oil?
Hydration is water ÷ flour. Oil softens the dough but isn’t water, so it isn’t counted. See the Baker’s % calculator for any formula, and the Yeast Converter to swap yeast types.