Calculate the perfect amount of ingredients for your homemade pizza dough based on number of pizzas, size, and style.
Perfect pizza dough is all about ratios. The most important ratio is hydration - the amount of water relative to flour, expressed as a percentage. A 65% hydration dough means 650g of water for every 1000g of flour. Higher hydration creates a lighter, airier crust with larger holes, while lower hydration produces a denser, chewier texture. Different pizza styles have different ideal hydration levels.
Traditional Italian pizza with 65-70% hydration. Creates a soft, pillowy crust with characteristic leopard spotting when baked at high temperatures (800-900°F). The dough is wet and sticky, requiring practice to handle, but produces an incredibly light and airy result.
Classic American pizza with 60-65% hydration. Produces a foldable slice with a crispy bottom and chewy interior. The moderate hydration makes it easier to work with than Neapolitan while still creating good texture. Typically baked at 500-550°F in a home oven.
Crispy, cracker-like pizza with 55-60% hydration. Lower water content creates a drier dough that rolls out thin and bakes up crispy. Perfect for those who prefer a crunchy base that won't get soggy under toppings. Works well with heavy toppings.
Pan pizza or Detroit-style with 60-65% hydration. The dough is pressed into an oiled pan, creating a crispy bottom and edges with a soft, bread-like interior. Often includes olive oil in the dough for extra richness and flavor.
The foundation of your dough. Use bread flour (12-14% protein) for chewier crust, or all-purpose flour (10-12% protein) for softer texture. Italian "00" flour is traditional for Neapolitan pizza. The protein content affects gluten development and final texture.
Hydrates the flour and activates gluten formation. Higher hydration creates more open crumb structure but is harder to handle. Use room temperature or slightly warm water (not hot, which can kill yeast). Chlorinated tap water is fine, but filtered water can improve flavor.
Essential for flavor and gluten strength. Salt tightens the gluten network, making dough more elastic and easier to stretch. It also controls yeast activity and fermentation speed. Don't skip it - unsalted dough tastes bland and has poor texture.
Creates the rise and develops flavor through fermentation. Less yeast with longer fermentation (24-72 hours cold) produces better flavor. More yeast for same-day dough (2-4 hours). Active dry yeast and instant yeast work equally well - instant can be mixed directly with flour.
Adds richness, flavor, and helps create a crispier crust. Traditional Neapolitan doesn't use oil, but NY-style and pan pizzas often do. Oil also makes the dough easier to stretch and prevents it from drying out. Use extra virgin for best flavor.
| Pizza Size | Diameter | Thin Crust | Regular | Thick Crust |
|---|---|---|---|---|
| Personal | 10 inches | 150g | 180g | 220g |
| Medium | 12 inches | 220g | 270g | 320g |
| Large | 14 inches | 300g | 370g | 440g |
| Extra Large | 16 inches | 400g | 480g | 560g |
Fermentation is where pizza dough develops its complex flavor. Longer, slower fermentation at cold temperatures produces superior taste and texture compared to quick room-temperature rises.
2-4 hours at room temperature
12-24 hours cold fermentation
48-72 hours cold fermentation
Mix flour and salt in a large bowl. Dissolve yeast in water, then pour into flour. Mix with a wooden spoon until shaggy, then knead by hand for 10-15 minutes until smooth and elastic. The dough should pass the "windowpane test" - stretch a small piece thin enough to see light through without tearing.
Use the dough hook attachment on low speed. Mix all ingredients for 2 minutes, then increase to medium-low for 8-10 minutes. The dough should clean the sides of the bowl and form a smooth ball. Don't over-knead - the dough can become too tight and difficult to stretch.
Mix ingredients just until combined (no kneading). Cover and refrigerate for 24-72 hours. The long fermentation develops gluten naturally through enzymatic action. This method produces excellent flavor and texture with minimal effort, perfect for high-hydration doughs.
Proper shaping preserves the air bubbles created during fermentation, resulting in a lighter crust with better texture. Never use a rolling pin on pizza dough - it deflates all the gas bubbles you worked so hard to create.
1. Bring to room temperature: Remove dough from refrigerator 1-2 hours before shaping. Cold dough is too tight to stretch properly.
2. Flour your work surface: Use just enough flour to prevent sticking. Too much flour makes the dough tough.
3. Press from center: Use your fingertips to press the dough from the center outward, leaving a 1-inch border for the crust.
4. Stretch gently: Pick up the dough and let gravity help stretch it. Rotate as you go, working around the edge.
5. Rest if needed: If dough springs back, let it rest 10-15 minutes to relax the gluten, then continue stretching.