Pizza Dough Calculator
Free Neapolitan, New York & Roman recipes — yeast or sourdough
How the pizza dough calculator works
This free pizza dough calculator turns a few simple choices — how many pizzas, which style, and yeast or sourdough — into a precise recipe. It works in baker's percentages, the system professional bakers use, so every recipe scales perfectly from a single pizza to hundreds.
What are baker's percentages?
In baker's math the flour is always 100%, and every other ingredient is expressed relative to it. A dough at 60% hydration simply means 60g of water for every 100g of flour. Salt is typically around 2%, and the leavening — yeast or sourdough starter — is a small fraction on top. Because everything is a ratio, doubling the pizzas doubles every ingredient exactly.
How hydration changes your dough
Hydration is the single biggest lever on texture. Lower hydration (around 60%) gives a dough that is easy to shape with a tender chew. Higher hydration (70–80%) produces a lighter, more open and crispy crumb, but the dough becomes stickier and harder to handle. Beginners do well to start around 60–65% and increase from there.
Yeast vs. sourdough
Yeast is fast, predictable and forgiving — ideal for a same-day or next-day pizza. Sourdough takes longer but rewards you with deeper flavour and a more digestible crust. A long, cool fermentation improves both, which is why the calculator includes a fermentation timer with 2h, 8h, 24h and 48h presets.
The three classic styles
- Neapolitan — soft, chewy and puffy with a charred leopard-spotted crust. Roughly 270g dough balls at about 60% hydration, baked very hot and fast.
- New York — sturdy, foldable slices with a little more weight and oil. Around 300g balls at about 65% hydration.
- Roman — thin and shatteringly crispy thanks to high hydration. Around 220g balls at about 75% hydration.
Pizza dough FAQ
What hydration should I use for Neapolitan, New York and Roman pizza?
As a starting point: Neapolitan around 60%, New York around 65%, and Roman around 75% hydration. Higher hydration gives a lighter, more open crumb but a stickier, harder-to-handle dough. This calculator pre-fills these values for each style.
How much yeast do I need for pizza dough?
Very little. A long, slow fermentation needs only a tiny amount of dry yeast (roughly 0.05% of the flour weight at ~22°C / 70°F). Use a touch more if your kitchen is cold or you are in a hurry, and less if it is warm.
How much sourdough starter should I add?
Around 5% of the flour weight is a good default. Ideally use a stiff starter at about 60% hydration — it boosts yeast activity while keeping the dough less sour and fluffier.
How long should pizza dough ferment?
Anywhere from 2 hours at room temperature to 24–48 hours cold in the fridge. Longer, cooler fermentation develops more flavour and a more digestible crust. The built-in fermentation timer has 2h, 8h, 24h and 48h presets.
Can I cold-ferment pizza dough in the fridge?
Yes. A cold, slow ferment (24–72 hours) is one of the easiest ways to improve flavour and texture. Reduce the yeast slightly, refrigerate after the initial mix, and let the dough come back to room temperature before shaping.
What are baker's percentages?
Baker's percentages express every ingredient relative to the flour weight, which is always 100%. So 60% hydration means 60g of water per 100g of flour. This calculator works in baker's percentages so recipes scale perfectly to any number of pizzas.
How much should each pizza dough ball weigh?
Typical dough-ball weights are about 270g for Neapolitan, 300g for a New York slice pie, and 220g for Roman-style. Heavier balls give thicker, larger pizzas. You can set any weight using the Custom style.
How much salt goes into pizza dough?
About 2% of the flour weight is a reliable default — enough to season the dough and control fermentation without slowing it down too much.
What is the difference between Neapolitan, New York and Roman pizza dough?
Neapolitan is soft and chewy with a puffy charred crust, baked very hot and fast. New York is sturdier and foldable with slightly more weight and oil. Roman (al taglio / tonda) is thin and crispy thanks to its high hydration.
How do I scale a pizza dough recipe for many pizzas?
Set the number of pizzas and the calculator multiplies every ingredient automatically using baker's percentages. It works for anything from a single pizza to thousands, so it's handy for parties and catering.
Is this pizza dough calculator free?
Yes, completely free. It runs entirely in your browser, needs no sign-up, and all of The Bread Code's recipes and tools are free to use.