Calculate dough ingredients needed for New York-style pizza by size and the number of pizzas.
Please note that for the thickness, “Old School thin, Classic thin, and standard NY style” are all slight variations of NY-style pizza.
NY Style
Pizza Calculator
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Ingredients
note: This calc assumes 120 g in 1 cup flour
For other pizza styles:
To make ~ 1 pound of dough for PAN PIZZA, choose: 15-inch, thin, 1 ball using “advanced” settings: 75% water; 4% oil; 2.2% salt; 1% sugar; 0.6% yeast. Combine water, oil, sugar, and yeast and let sit for 10 minutes; then add flour and combine. Cover and rest for 30 minutes. Add salt, and knead until dough develops sheen. Rest for one hour and then overnight refrigeration is recommended. Use wet hands to handle as this is a sticky one. This dough can be hard to stretch but it is so good!
To make Neapolitan dough, please see our Neapolitan pizza dough calculator or our recipe for Neapolitan pizza dough.
Have more questions about making pizza dough? Please see our FAQ page.