A 12-inch (30 cm) pizza needs a dough ball of about 290 g. This page pre-fills the calculator for a 60%% hydration Neapolitan-style 12-inch base; change the count to scale it to as many pizzas as you need.
Open the full recipe & timer
Perfect for a cozy dinner!
💡 Higher hydration = softer, more open crumb (but stickier dough!)
💡 A stiffer starter (≈60%) keeps the dough fluffier and less sour.