How much dough per pizza — weight by diameter, for any size
The right dough-ball weight depends on the pizza's diameter and how thick you like the crust. Dough scales with area, not diameter — so a 14-inch pizza needs almost twice the dough of a 10-inch one, not 40% more. The table below gives reliable starting weights for thin Neapolitan-style and slightly heavier New York-style rounds.
| Pizza size | Diameter (cm) | Neapolitan (thin) | New York |
|---|---|---|---|
| 10" | 25 cm | 230 g | 250 g |
| 11" | 28 cm | 260 g | 290 g |
| 12" | 30 cm | 290 g | 330 g |
| 13" | 33 cm | 340 g | 380 g |
| 14" | 36 cm | 380 g | 430 g |
| 16" | 40 cm | 480 g | 540 g |
Once you've picked a ball weight, use the pizza dough calculator to turn it into an exact flour, water, salt and yeast (or sourdough) recipe for any number of pizzas.
As a guide for a thin Neapolitan-style round: about 230g for a 10-inch (25cm), 290g for a 12-inch (30cm) and 380g for a 14-inch (36cm). New York style runs a little heavier. Use the table below for the full breakdown.
Dough scales with area, not diameter. A common rule is roughly 0.4g of dough per cm² for a thin crust and up to 0.6g per cm² for a thicker base. Multiply by the area (π × radius²) of your pizza to get the ball weight.