Easily calculate dough ingredients needed for New York Style pizza by size and number of pizzas.

Please note that the “thinner, thin, and regular” are all slight variations of thin style pizza. For pan pizza and Neapolitan pizza, see recommendations below the calculator.

Pizza Size
Single Ball
Total Dough
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For a more detailed pizza dough calculator (including deep dish, stuffed pizza, the use of preferments, etc), head over to the Lyman calculator over at PizzaMaking.com

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 ~240 gram dough ball for an Ooni pizza oven (NEAPOLITAN DOUGH), choose: 11-inch, thin, 1 ball (or whatever number of balls you need) using “advanced” settings: 60% water, 2.8% salt, and 0.05% yeast (no oil, no sugar). Do a counter rise for at least 6 hours. Dough is then ready to use or it can be refrigerated for 2 or 3 days.

Have more questions about making pizza dough? Please see our FAQ page.

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