What is a good dough ball weight for pizza?

For a standard 30cm (12-inch) pizza, use 230-260g per ball. For Neapolitan-style (thinner), 200-220g works well. For thick-crust or deep-dish, go up to 300-350g. The weight affects how thick or thin you can stretch the dough.

What hydration should I use?

60-65% is good for beginners — easy to handle and shape. 65-70% gives a lighter, more open crumb with a crispier crust. Neapolitan pizza traditionally uses 58-62%. High-hydration (72%+) creates an airy, bubbly crust but is harder to stretch.

How long should pizza dough ferment?

For same-day pizza: 4-8 hours at room temperature. For better flavour and texture: 24-72 hours cold fermentation in the fridge. Cold fermentation develops complex flavours and makes the dough easier to stretch.

Can I freeze pizza dough?

Yes. After bulk fermentation, divide into balls, coat lightly in oil, wrap individually, and freeze for up to 3 months. Defrost in the fridge overnight, then bring to room temperature for 1-2 hours before stretching.

What is the best flour for pizza dough?

For Neapolitan-style pizza, use Italian 00 flour (Caputo Pizzeria is the gold standard) which has moderate protein (12-13%) and fine milling. For New York-style, use strong bread flour (13-14% protein). For home ovens, a mix of 00 and strong bread flour works well. Avoid plain flour as it lacks the protein needed for proper gluten development.

BakeCalcs

Pizza Dough Calculator

Calculate ingredient quantities for pizza dough based on number of pizzas, ball weight, and hydration.

Number of Pizzas

Dough Ball Weight

Hydration

Salt

Oil

Yeast (instant)

How We Calculate This

Pizza dough is calculated using baker's percentages. All ingredients are expressed as a percentage of the flour weight. The calculator works backwards from total dough weight to find the flour, then calculates everything else.

The Formula

Total dough = Number of pizzas × Ball weight
Flour = Total dough ÷ (1 + hydration% + salt% + oil% + yeast%) where percentages are as decimals
Each ingredient = Flour × its percentage

Typical Percentages

Hydration: 60-70%
Salt: 2-3%
Oil: 0-5% (Neapolitan uses none, Roman uses some)
Yeast: 0.2-1% (less for long fermentation)

Frequently Asked Questions

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.