Pizza Dough Calculator
Exact gram measurements for 6 pizza dough styles — Neapolitan (60–65% hydration), New York (58–62%), Detroit (70–75%), pan, sourdough, and gluten-free. Built on baker's percentages, free for home pizza makers.
New to cold fermentation? See our 24/48/72-hour guide — it explains the schedule behind the numbers.
1–12 pizzas
12
65% Hydration?
Hydration is the ratio of water to flour in your dough, expressed as a percentage. Higher hydration = softer, more open crumb but harder to handle.
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 596 |
| Water | 65% | 388 |
| Salt | — | 14.9 |
| Yeast (ADY) | — | 1.2 |
| Total | — | 1000 |
| Per ball | — | 250 |
Gear for Neapolitan Pizza
Recommended tools for this style
Caputo "00" Chef's Flour (blue bag)
The flour Neapolitan pizzaiolos use. Soft, extensible dough with perfect charring.
Check Price →Skyflame Aluminium Pizza Peel (14 × 16 in)
Neapolitan dough is soft — a thin aluminium peel is the only way to launch and turn it cleanly.
Check Price →Greater Goods Single Sensor Baking Scale
Neapolitan ratios are percentages of the flour weight, so the flour weight has to be a real number. This one reads to 1 g.
Check Price →
Now make something with it
You've got the dough recipe — pick a pizza style and follow our step-by-step instructions.