Pizza Dough Calculator

For a standard 30cm (12-inch) pizza, use 230-260g per ball. For Neapolitan-style (thinner), 200-220g works well. For thick-crust or deep-dish, go up to 300-350g. The weight affects how thick or thin you can stretch the dough.

60-65% is good for beginners — easy to handle and shape. 65-70% gives a lighter, more open crumb with a crispier crust. Neapolitan pizza traditionally uses 58-62%. High-hydration (72%+) creates an airy, bubbly crust but is harder to stretch.

For same-day pizza: 4-8 hours at room temperature. For better flavour and texture: 24-72 hours cold fermentation in the fridge. Cold fermentation develops complex flavours and makes the dough easier to stretch.

Yes. After bulk fermentation, divide into balls, coat lightly in oil, wrap individually, and freeze for up to 3 months. Defrost in the fridge overnight, then bring to room temperature for 1-2 hours before stretching.

For Neapolitan-style pizza, use Italian 00 flour (Caputo Pizzeria is the gold standard) which has moderate protein (12-13%) and fine milling. For New York-style, use strong bread flour (13-14% protein). For home ovens, a mix of 00 and strong bread flour works well. Avoid plain flour as it lacks the protein needed for proper gluten development.

The yeast input here is for instant (fast-action) yeast. By weight the three forms run roughly instant : active-dry : fresh = 33 : 40 : 100, so instant is about one-third the weight of fresh. To swap: active-dry ≈ 1.2× the instant amount, and fresh ≈ 3× the instant amount. For example, 3g instant ≈ 3.6g active-dry ≈ 9g fresh. Active-dry should be dissolved in a little warm water first; instant and fresh can be mixed straight into the flour.