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
| Ingredient | Baker's % | Grams |
|---|---|---|
| Flour | 100% | 873 |
| Water | 60% | 524 |
| Salt | — | 17.5 |
| Yeast (ADY) | — | 4.4 |
| Oil | — | 44 |
| Sugar | — | 17 |
| Total | — | 1480 |
| Per ball | — | 370 |
Gear for Pan Pizza
Recommended tools for this style
Pan pizza has more ingredients to measure. Weigh them to 1 g rather than winging it.
Check Price →Cold-ferment overnight in something wide and shallow: 10 cm deep chills a mass far sooner than a tall tub does.
Check Price →
Now make something with it
You've got your pan dough recipe — pick a recipe and follow our step-by-step instructions.