Pizza Dough Calculator
Dough scales with area. Double the diameter, quadruple the dough.
Work out Pizza Dough. Dough scales with area. Double the diameter, quadruple the dough. States the assumption instead of hiding it.
Dough balls
85 g × 4
339 g total · Neapolitan. Thin centre with a puffed rim, cooked fast and hot.
The thickness factor — dough grams per square centimetre of finished pizza — is the number nobody writes down and the one that decides what you get. A Neapolitan and a New York slice at the same diameter differ only in this. Dough scales with area, not diameter. A 40 cm pizza needs four times the dough of a 20 cm one, not twice, which is why doubling a recipe by eye gets it badly wrong. Cold fermentation builds far more flavour than a warm rise. Twenty-four to seventy-two hours in the fridge lets enzymes break starch into sugars while yeast activity stays low, and it is the single biggest quality lever available at home.
How the Pizza Dough Calculator works
Dough ball weights from pizza diameter and style, with the full flour, water, salt, yeast and oil breakdown. The thickness factor is what separates a Neapolitan from a New York slice at the same size.
Also known as: how much dough for a 12 inch pizza · neapolitan dough ball weight · pizza dough for 4 people · thickness factor pizza
Not medical advice. This calculator gives a general estimate, not medical advice. It cannot account for your individual health, medical history, or medication. Talk to a qualified healthcare professional before acting on any result.
Frequently asked questions
How much dough for a 12-inch pizza?
About 230 g at a Neapolitan thickness factor of 0.12 g/cm². A New York style at 0.14 runs nearer 270 g and a pan pizza considerably more.
What is a thickness factor?
Dough grams per square centimetre of finished pizza. It is the number that actually defines a style, and almost no recipe states it.
Does doubling the diameter double the dough?
No — it quadruples it. Area goes with the square of the radius, which is why scaling a recipe by eye gets it so badly wrong.
What hydration for Neapolitan?
58 to 65% is the usual range, with 62% a common target. Higher hydration needs a hotter oven to set the crust before the base dries.
Is cold fermentation worth it?
Substantially. Twenty-four to seventy-two hours in the fridge lets enzymes break starch into sugars while yeast activity stays low, and it is the biggest flavour lever available at home.
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