Pan Pizza Dough Calculator
Exact gram measurements for authentic pan pizza dough. Adjust the number of pizzas and size below.
Best Flour
All-purpose flour works perfectly. Pan pizza doesn't need high protein — the oil (5%) and butter keep the crumb soft and tender. Bread flour makes it chewier if that's your preference.
Technique
Mix and knead 5-8 minutes. Oil a cast iron or cake pan generously. Press dough in, cover, and proof 1-2 hours until puffy. The dough essentially fries in the oil as it bakes, creating a crispy golden bottom.
Pro Tip
At 60% hydration with 5% oil, this is the richest dough in our calculator. Let the dough come to room temperature before pressing into the pan — cold dough springs back and fights you.
1–12 pizzas
Get the Free Dough Cheat Sheet
A printable one-pager with every ratio you need. Tape it to your fridge.
Now make something with it
You've got your pan dough recipe — pick a recipe and follow our step-by-step instructions.