Free Neapolitan, New York & Roman recipes — yeast or sourdough
| Style | Typical hydration | Dough ball | Leavening |
|---|---|---|---|
| Neapolitan | 60% | 270 g | Yeast |
| New York | 65% | 300 g | Yeast |
| Roman | 75% | 220 g | Yeast |
| Sourdough | 65% | 270 g | Sourdough |
| Pizza | Best flour |
|---|---|
| Neapolitan (very hot oven) | Italian Type 00, strong (W260–320) |
| New York / general | Bread flour (high protein, ~12–14%) |
| Roman / high hydration | Type 0 or a strong bread flour |
| Sourdough pizza | Bread flour, or a 00 + bread-flour blend |
A pizza dough calculator converts baker's percentages into exact gram amounts: choose how many pizzas and a style, and it returns the precise flour, water, salt and yeast or sourdough — at any scale. For example, a 60%% hydration dough means 600 g of water per 1000 g of flour.
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.
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.
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 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.
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.
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.
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.
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.
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.
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.
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.
About 2% of the flour weight is a reliable default — enough to season the dough and control fermentation without slowing it down too much.
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.
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.
Usually the gluten is still tight or the dough is too cold. Let it rest covered for 15–30 minutes at room temperature so the gluten relaxes, then stretch again. Under-fermented or low-hydration dough also resists stretching — give it more time or a touch more water next time.
Sticky dough usually means high hydration, under-development, or warm dough. Wet your hands instead of adding lots of flour, use stretch-and-folds to build strength, and chill the dough if it's warm. If you're new to high hydration, drop to around 60–62% until you're comfortable.
Tough, dense dough is often under-fermented, under-hydrated, or over-worked into a tight ball. Give it a longer, cooler fermentation, nudge the hydration up a few percent, and handle it gently when shaping so you don't knock all the gas out.
As a rough guide: about 230g for a 10-inch, 280g for a 12-inch, and 380g for a 14-inch round. Thicker or pan styles need more. See the dough-per-pizza-size table for a full breakdown.
Less yeast for longer ferments. As a starting point at ~22°C / 70°F: roughly 0.3% fresh yeast for a 4–6 hour rise, about 0.1% for an overnight room-temperature rise, and as little as 0.05% for a 24–48 hour cold ferment. Warmer kitchens need less; colder need more.
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.