Pizza Dough Calculator

Compute precision ingredient weights for any number of dough balls, tailored for high-heat pizza ovens or standard home baking steels.

Quick Style Presets
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%

60-63% for high-heat ovens; 65-70% for standard home electric ovens.

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Total Batch Weight
560.0 g

2 balls × 280.0 g

Ingredient Scale Checklist

Ingredient Baker's % Scale Weight
Bread / '00' Flour 100.0% 338.8 g
Water 62.0% 210.0 g
Fine Sea Salt 3.0% 10.2 g
Instant Dry Yeast 0.3% 1.0 g
Per Ball Weights

Each 280.0g ball contains ~169.4g flour, 105.0g water, 5.1g salt, and 0.5g yeast.

Neapolitan vs. New York Style Pizza Physics

Crafting unforgettable pizza comes down to matching your dough formula to your oven's thermodynamic environment.

  • Neapolitan Pizza: Baked at 850°F to 900°F (450°C – 485°C) in dedicated wood, gas, or electric pizza ovens (like Ooni or Gozney). With intense radiant top heat and conductive stone floor heat, the dough springs and cooks completely in just 60 to 90 seconds. To achieve this, Neapolitan recipes require zero sugar or oil (which would char prematurely) and keep hydration between 60% and 62.5%. Salt is relatively high (2.8% to 3.0%) to stabilize the gluten web against rapid gas expansion.
  • New York Style Pizza: Baked at 500°F to 550°F (260°C – 290°C) on a heavy baking steel or cordierite pizza stone for 6 to 9 minutes. Because the bake is longer, higher water (62% – 66%) along with 1% to 2% sugar (malt powder) and 2% olive oil is frequently incorporated to prevent the crust from turning into a dry cracker.

The Chemistry of Multi-Day Cold Fermentation

Our standard 2-ball recipe combines 2 balls of 280g each at 62% hydration, 3.0% salt, and 0.3% yeast, requiring:

Formula Verification (2 Balls × 280g = 560.0g Dough):
• Total Dough Weight = 2 × 280g = 560.0g
• Flour = 560.0g / (1 + 0.62 + 0.03 + 0.003) = 338.8g
• Water = 338.8g × 0.62 = 210.0g | Salt = 338.8g × 0.03 = 10.2g | Yeast = 338.8g × 0.003 = 1.0g

By restricting instant yeast to 0.3% (or 1.0g for this entire batch), you can safely place the balled dough in airtight containers in your refrigerator (3°C – 4°C / 37°F – 40°F) for 24, 48, or even 72 hours. During this resting period, yeast activity is slowed to a crawl, while native amylase enzymes continuously convert flour starches into maltose and amino acids. This creates superior aroma, complex acidity, and the signature bubbly blistered crust upon baking.

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Frequently Asked Questions

What hydration for Neapolitan pizza?

True Neapolitan pizza (as regulated by the Associazione Verace Pizza Napoletana - AVPN) calls for a hydration level between 58% and 62.5%, baked at scorching temperatures around 450°C to 485°C (850°F to 900°F) for 60 to 90 seconds. Because wood-fired ovens transfer intense thermal energy, keeping hydration moderate prevents the base from turning soggy and produces the iconic leopard-spotted, airy cornicione.

How much yeast for cold ferment?

For long cold ferments (48 to 72 hours in the refrigerator), reduce instant dry yeast to between 0.15% and 0.25% of flour weight (or approximately 0.4% to 0.6% for fresh yeast). Over a 2-to-3 day cold ferment, the cold slows yeast metabolism while allowing endogenous enzymes (amylase and protease) to break complex starches into simple sugars, developing immense flavor without over-proofing.

How many grams per pizza ball?

For standard 10-to-12 inch individual Neapolitan-style pizzas, dough balls typically weigh between 240g and 260g. For standard 12-to-14 inch New York style or tavern pizzas, 280g to 320g is standard. Large 16-inch New York style pies require dough balls between 420g and 450g.