Hydration and dough-ball weight by style
| Style |
Typical hydration |
Dough ball |
Leavening |
| Neapolitan |
60% |
270 g |
Yeast |
| New York |
65% |
300 g |
Yeast |
| Roman |
75% |
220 g |
Yeast |
| Sourdough |
60% |
270 g |
Sourdough |
Which flour for which pizza
| Pizza |
Best flour |
| Neapolitan (very hot oven) |
Strong flour — Italian Type 00 (W300+) |
| New York / general |
Strong bread flour (~13–14% protein) |
| Roman / high hydration |
Strong bread flour (high gluten) |
| Sourdough pizza |
Strong bread flour (high gluten) |
It's simpler than it looks: for every one of these you want a strong, high-gluten flour (a bread flour). Type 00 vs. Type 0 only changes how finely it's milled — gluten strength is what lets the dough stretch thin without tearing.
Pizza Dough Ball Size Guide
| 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 |
pizza dough calculator · API
