Pizza Dough Calculator
Calculate flour, water, yeast, salt, oil, and sugar for any number of pizzas using baker's percentages. Style presets for Neapolitan, NY, Detroit, Sicilian, Thin, Roman.
Pizza Dough Calculator
Baker's percentages (% of flour weight — flour is always 100%)
Against the AVPN 2024 dose table
The AVPN doses per litre of water, so its hydration is a range set by the flour: 1,000 g of water over 1,800 g of flour is 55.6%, over 1,600 g it is 62.5%. Ball weights in the same text: 200 g for a 22-24 cm pizza, 280 g for 28-35 cm. EU Regulation 97/2010 gives 180-250 g. "Inside" is a range check on these figures, not a certification.
How to use the Pizza Dough Calculator
Pick a pizza style preset
Six presets plus a custom mode. Neapolitan is the only one with a published reference behind it: it sits inside the ranges of the AVPN's 2024 regulations, and the calculator shows where your figures land against them. New York, Detroit, Sicilian, Thin & crispy and Roman al taglio are our own starting points for those styles, and the note under the menu says so. Change any percentage after picking a preset.
Set dough ball count and weight
The AVPN's 2024 regulations pair ball weight with pizza size: 200 g for a 22-24 cm pizza and 280 g for 28-35 cm. EU Regulation 97/2010 allows 180-250 g for a pizza no wider than 35 cm. Outside Neapolitan, ball weight is whatever your recipe and pan call for. The calculator multiplies the two numbers for the total dough, then splits it by your percentages. At the New York preset, 8 balls of 250 g is 2,000 g of dough and about 1,190 g of flour.
Choose fresh or dry yeast
The AVPN writes its yeast as fresh brewer's yeast, 0.1-3 g per litre of water, and converts with one rule: 1 g of dry yeast equals 3 g of fresh. The calculator uses that rule both ways, and switching the yeast type converts the percentage so the amount of yeast stays the same. The AVPN does not separate instant from active dry yeast. If your packet prints its own conversion, follow the packet. An 11 g sachet holds more than most batches need: the New York preset's default batch of 4 × 250 g asks for 1.8 g of dry yeast.
Weigh, mix and ferment
Weigh everything in grams; the yeast in particular is too small to measure by the spoon. For Neapolitan dough, the AVPN's 2024 text says to "Start with water" and ferments for 12-24 hours in total at room temperature or in a proofing chamber at 18-20 °C. The EU specification gives two hours, then four to six hours after balling, at room temperature. Many home recipes for other styles ferment the dough in the fridge instead; that is a home technique, and neither Neapolitan text describes it.
Pizza dough math — baker's percentages, hydration, and why grams beat cups
Pizza dough is a short ingredient list: flour, water, salt and yeast, and in some styles oil or sugar. What separates one dough from another is the ratios. Bakers write them as baker's percentages: every ingredient as a percentage of the flour weight, with flour fixed at 100%. "62% hydration" means 62 g of water for every 100 g of flour, whatever the batch size. That makes scaling a single multiplication and makes two recipes comparable at a glance. The calculator works backwards from the dough you want: it divides the total dough weight by one plus the sum of the percentages to get the flour, then takes each ingredient as its percentage of that flour.
Neapolitan hydration is a range, set by the flour
The AVPN's 2024 regulations do not give a hydration percentage. They dose everything per litre of water: 40-60 g of salt, 0.1-3 g of fresh brewer's yeast, and 1,600-1,800 g of flour "depending on the degree of absorption" (the Italian text gives the unit, "1.600/1.800 Kg"). The water never moves, so the hydration comes entirely from the flour: 1,000 g of water over 1,800 g of flour is 55.6%, and over 1,600 g it is 62.5%. The same arithmetic puts the salt at 2.22-3.75% of the flour.
EU Regulation 97/2010, which registers "Pizza Napoletana" as a Traditional Speciality Guaranteed, also starts from a litre of water, with 50-55 g of sea salt and 3 g of brewer's yeast. Its flour is harder to read. It adds "10 % of the prescribed total quantity of flour" first, then says to "gradually add 1,8 kg" until the desired consistency is reached. Whether the 1.8 kg is the whole flour or comes on top of that first tenth is not settled by the text, and "until the desired consistency" makes it a target rather than a fixed dose. The hydration those quantities imply therefore depends on how the flour total is read, so this page gives no single EU hydration figure and the calculator does not check against one.
Outside Neapolitan, the hydration you choose is a matter of style and handling. Lower hydration gives a stiffer dough that is easier to shape; higher hydration gives a slacker, stickier dough. The preset values for the other styles are our own starting points, not figures from a standard.
Yeast: fresh, dry, and the AVPN's rule of three
Pizza recipes use very little yeast by weight. The AVPN's 0.1-3 g of fresh yeast per litre of water works out at 0.0056-0.19% of the flour, and its own conversion, 1 g dry for 3 g fresh, puts dry yeast at 0.0019-0.0625%. The 2022 edition paired the larger amounts with the shorter ferments: its worked example used 1.5 g of fresh yeast for 8 hours at 23 °C and 0.3 g for 24 hours. The Neapolitan preset uses 0.15% fresh yeast, inside that range. The EU specification's 3 g is "brewer's yeast" with no form stated. Read as fresh, it equals the AVPN's maximum; read as dry, it is three times that maximum by the AVPN's rule.
Flour, and the ASEAN shopping question
The AVPN's 2024 regulations allow type "00" or type "0" flour, with type "1" permitted as 5-20% of the total, and they name no brands. The EU specification asks for common wheat flour of strength W 220-380. Imported Italian 00 and 0 flours are sold at premium grocers and online across ASEAN, usually at a higher price than local bread flour. Many home cooks in Singapore, Malaysia and Indonesia use local bread flour instead. That makes a perfectly good pizza, but not one the AVPN's flour clause describes, and a higher-protein flour can take a little more water for the same feel. Weigh, note the hydration that worked, and adjust from there.
What the AVPN and EU texts set for Neapolitan dough, in baker's percentages
Baker's percentages express every ingredient as a percentage of flour weight, with flour fixed at 100%, so they can add up to well over 100%.
The AVPN's 2024 rules dose per litre of water: 40-60 g salt, 0.1-3 g fresh yeast, 1,600-1,800 g flour. In baker's terms that is 55.6-62.5% hydration and 2.22-3.75% salt.
The AVPN text says "Never add any fat or sugar to the dough." The Neapolitan preset sets both to zero.
AVPN 2024 fermentation: 12-24 hours in total, at room temperature or in a proofing chamber at 18-20 °C. The 2022 edition gave 8-24 hours.
Neither the AVPN's 2024 rules nor EU Regulation 97/2010 mentions refrigerating the dough. Cold fermentation is a home technique outside both texts.
The AVPN's yeast rule: 1 g of dry yeast equals 3 g of fresh. It does not separate instant from active dry yeast.
The AVPN publishes its rules free: the 2024 English edition is a PDF on pizzanapoletana.org. Its recipe web page still carries some 2022 wording, including the 8-24 hour window.
Ball weight: the AVPN gives 200 g for a 22-24 cm pizza and 280 g for 28-35 cm; EU Regulation 97/2010 gives 180-250 g.
The two texts reverse the oven: the AVPN gives the floor 380-430 °C and the dome about 485 °C, while the EU text gives the floor about 485 °C and the dome about 430 °C.
The Detroit style is known for cheese pushed to the edge of the pan, where it browns into a crisp, lacy rim.
Frequently Asked Questions
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A way of writing dough recipes where every ingredient is a percentage of the flour weight, and flour is always 100%. So "62% hydration, 2% salt, 0.3% yeast" means 620 g water, 20 g salt and 3 g yeast per 1,000 g of flour. Scaling is one multiplication, and comparing two recipes is a matter of comparing their percentages.
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A range, not one number. The AVPN's 2024 rules use one litre of water to 1,600-1,800 g of flour, which is 55.6-62.5% hydration in baker's terms. EU Regulation 97/2010 also uses one litre of water and names 1.8 kg of flour, added gradually after a first tenth of the total "until the desired consistency is reached". The text does not settle whether 1.8 kg is the whole flour, so the hydration it implies depends on how that total is read, and we give no single EU figure. For other styles the presets are our starting points; adjust to the dough you like handling.
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The AVPN's 2024 rules give 40-60 g of salt per litre of water. Against its 1,600-1,800 g of flour, that is 2.22-3.75% of the flour, our arithmetic. The EU specification gives 50-55 g of sea salt per litre; what share of the flour that is depends on how its flour total is read (see the hydration answer above). The same salt reads differently depending on what you divide by: 50 g is 5% of the water and under 2% of the finished dough.
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The AVPN writes its dose as fresh brewer's yeast and gives one conversion: 1 g of dry yeast equals 3 g of fresh. The calculator uses that rule for the "same yeast as" line and when you switch the yeast type. The AVPN does not separate instant dry yeast from active dry yeast, so neither does the calculator. If your packet prints its own conversion, follow the packet.
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Not by the AVPN's own rules. Its 2024 regulations allow type "00" or type "0" flour, with type "1" permitted as 5-20% of the total, and they name no brands. The EU specification asks for common wheat flour of strength W 220-380. Local bread flour makes good pizza at home, but it is outside the AVPN's flour clause.
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No. The AVPN's 2024 rules give 12-24 hours in total, at room temperature or in a proofing chamber at 18-20 °C; the 2022 edition gave 8-24 hours. The EU specification gives two hours, then four to six hours after balling, and says the dough "kept at room temperature, is ready to be used within the next six hours". Neither mentions a fridge. Many home recipes for other styles ferment in the fridge; that is their own method, and this page does not give storage times.
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Because filling in a number you did not type would print a recipe you did not ask for. An earlier version quietly used 250 g when the ball weight was empty. Now an empty or out-of-range field shows a message and the results stay blank until it is fixed.
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A rolling pin presses out the gas that fermentation built up, so the crust bakes flatter and denser. Stretching by hand keeps more of it. For a cracker-style thin crust, where a dense crust is the point, rolling is fine.
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No. All calculations run in your browser; the figures you type are not sent anywhere. Open DevTools → Network while you type to confirm it.
Method & sources
How it computes
PizzaDoughKernel: flour = total dough ÷ (1 + (hydration + salt + yeast + oil + sugar) ÷ 100), each other ingredient its percentage of that flour. Dry and fresh yeast convert by the AVPN rule, 1 g dry = 3 g fresh. The Neapolitan preset is checked against the AVPN 2024 dose table per litre of water, which our arithmetic puts at 55.6-62.5% hydration, 2.22-3.75% salt and 0.0056-0.1875% fresh yeast.
What this tool implements
- AVPN 2024 §2.1.2, per 1 litre of water: salt 40-60 g, fresh brewer's yeast 0.1-3 g, dry yeast at 1/3 of fresh, flour 1,600-1,800 g ("1.600/1.800 Kg" in the Italian text), type 00 or 0 with type 1 at 5-20%; "Never add any fat or sugar to the dough"; balls 200 g for 22-24 cm and 280 g for 28-35 cm; fermentation 12-24 h at room temperature or in a chamber at 18-20 °C (2022 edition: 8-24 h).
- EU Reg. 97/2010 Annex II: 1 litre of water, 50-55 g sea salt, 3 g brewer's yeast (form not stated), a first 10% of the total flour then 1.8 kg added gradually until the desired consistency; balls 180-250 g. No single EU hydration is given, because the text does not settle whether 1.8 kg is the whole flour.
- The non-Neapolitan presets (New York, Detroit, Sicilian, thin, Roman) are labelled on the page as our own starting points, not published standards.
- Corrected 2026-10-18: a "24-48h cold (4°C)" ferment attributed to the AVPN; the salt hint "1.8-2.5% typical"; three conflicting Neapolitan hydrations; instant-only yeast and an unsourced 1.25× active-dry ratio; "need 00 flour (Caputo / Le 5 Stagioni)"; unsourced figures (yeast multiplying 50-100×, fridge at ~5% of room-temperature activity, Caputo protein, a 450-500 °C oven); a blank ball weight silently read as 250 g; salt rounded to the whole gram from 10 g.
Sources
- Associazione Verace Pizza Napoletana. International Regulations for obtaining the use of the collective trade mark "Verace Pizza Napoletana" (Disciplinare), 2024 English edition, §2.1.2. https://www.pizzanapoletana.org/public/pdf/Disciplinare-2024-ENG.pdf
- Associazione Verace Pizza Napoletana. International Regulations (Disciplinare), 2022 English edition (fermentation 8-24 h). https://www.pizzanapoletana.org/public/pdf/Disciplinare_AVPN_2022…
- Commission Regulation (EU) No 97/2010 of 4 February 2010 entering a name in the register of traditional specialities guaranteed [Pizza Napoletana (TSG)], OJ L 34, 5.2.2010, p. 7-16, Annex II. https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32010R0097
What can make this go out of date
- None at runtime — the AVPN and EU figures are fixed publications.
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