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Quick answer
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Live Ferment Timer
Dough temp — how warm your mixed dough feels (use a probe thermometer for accuracy). Inoculation — starter weight divided by flour weight × 100 (e.g. 100g starter in 500g flour = 20%). The timer updates as you type and shows a ±25% window because every kitchen is different. Open Start time, starter, cold retard to: set when you begin bulk fermentation and get a "ready at" clock; adjust for whether your starter is freshly fed, at peak, or hungry; or model a cold retard in the fridge. DoughRise Coach subscribers can record actual bulk times — after 3 bakes the predictions are calibrated to your kitchen, starter, and flour.
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Start time, starter, cold retard
Start time
Hours since fed
After (h)
Retard temp (°C)
Duration (h)
h
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Go Bakery →Dough Portioning
The pizza dough calculator for perfect portions, every time
Quick answer
Dough weight per ball scales with pan area, not diameter, so a bigger pizza needs disproportionately more dough than the size increase suggests. A standard 12″ Neapolitan pizza uses roughly 250–280g of dough. Example: 1060g of dough split into 4 balls for 12″ pizzas = 265g per ball.
This pizza dough calculator works out your dough ball weight for any base size, or divides a batch into equal portions for bread, rolls, and anything else you’re baking in multiples. Set your target weight and portion count, and it returns the total dough you need to prepare.
Getting portion sizes right matters for even baking. Pieces of equal weight bake in the same time and reach consistent results. For pizza, a Neapolitan base typically weighs 250 to 280g for a 30 to 33cm base. Roman-style al taglio uses larger portions, often 350 to 400g for a rectangular base. Dinner rolls are usually 60 to 80g, burger buns 90 to 110g.
The calculator also helps with planning. If you know you are making 6 pizzas at 260g each, it tells you to prepare 1560g of dough. Factor in that dough loses weight during baking (roughly 10 to 15% from moisture evaporation) if you want to hit a specific baked weight target.
Portion weight is only half the equation. Your pizza dough hydration determines how the dough handles once it’s divided: wetter doughs need gentler shaping and more bench rest between portioning and stretching. Use the hydration calculator alongside this one to dial in both numbers together. Making pizza specifically? The pizza dough guide walks through the dough itself, from Neapolitan to pan, and how to stretch and bake it.
Enter your own pan size and quantity above for exact ball weights.
Any
number of portions
250g
typical pizza base weight
60g
typical dinner roll weight
How It Works
How pizza dough ball weight actually scales
Dough weight for a round pizza scales with area, not diameter, which trips a lot of people up. Going from a 25cm to a 30cm pizza looks like a 20% size increase, but the actual dough weight needs to go up by closer to 44%, because area increases with the square of the radius. A useful shortcut: weight per pizza is roughly base weight × (diameter ÷ reference diameter)². Use a known reference, like 250g for 30cm Neapolitan, and you can scale to any size without guessing.
For rectangular Roman-style bases, it’s simpler: weight scales directly with the tray’s surface area, so a tray twice the size needs roughly twice the dough.
Worked example: batch for a pizza night
Say you’re making 6 pizzas for a Friday pizza night with mates, 30cm Neapolitan-style, at 270g per base.
- Total dough needed: 6 × 270g = 1,620g
- Add roughly 2% for scraps and bench loss when dividing and shaping: 1,620g × 1.02 ≈ 1,650g
- In baker’s percentages that’s flour 100%, water 68%, starter 20%, salt 2.5%, which works out to roughly 865g flour, 590g water, 175g starter and 20g salt (1,650g total; use the baker’s percentage calculator to adjust the ratios for your own recipe)
- Portion into 6 balls of 270g each once bulk fermentation is done, rest 20 to 30 minutes covered, then shape
The 2% buffer matters more than it looks. Without it you’ll come up short on the last ball, or end up trimming down every piece to match, which wastes gluten development you already did.
Common portioning mistakes
Skipping the bench rest
Dividing dough straight out of bulk fermentation and shaping immediately makes it fight you. Gluten needs a few minutes to relax after the stress of dividing, or your pizza bases will spring back and refuse to stretch. Rest divided portions for 15 to 30 minutes, covered, before final shaping.
Ignoring bake loss when it matters
If you’re portioning to hit a target baked weight, such as rolls sold by weight, remember 10 to 15% evaporates during baking. Portion the raw dough heavier to compensate, not the other way round.
Eyeballing instead of weighing
Cutting dough by eye reliably produces pieces 10 to 20g apart, which shows up as uneven bakes, especially with pizza where a heavier base takes longer to cook through. A cheap kitchen scale pays for itself in consistency alone.
Frequently Asked
Questions about
dough portioning
How much dough do I need for a pizza base?
For a standard Neapolitan pizza (30 to 33cm), use 250 to 280g of dough. For a thicker base or larger diameter, increase to 300 to 350g. New York-style pizza with a slightly thicker, foldable base uses 300 to 350g for a 35cm pie. Roman pizza al taglio uses heavier portions, typically 350 to 450g for a large rectangular base. The portioning calculator lets you set your target weight and number of bases to get your total batch quantity.
How do I divide dough into equal portions?
Weigh the total dough, then divide by the number of portions to get your target weight. Use a kitchen scale and a bench scraper to cut portions close to the target, then add or remove small pieces to reach the exact weight. Avoid overworking each piece during portioning as this can tighten the gluten and make shaping harder. Pre-shape loosely into rounds, rest for 15 to 30 minutes covered, then do your final shaping.
Does dough lose weight during baking?
Yes. Most bread and pizza dough loses 10 to 15% of its weight during baking as moisture evaporates from the crust. A 260g pizza base typically bakes to around 220 to 230g. If you are hitting a specific baked weight target, such as for portioning baked rolls to sell by weight, factor this loss into your pre-bake dough weight using the portioning calculator.
How much dough do I need per person for pizza night?
Plan for one 250 to 280g pizza per adult if pizza is the main event, or 180 to 220g each if you’re serving sides and salads alongside. For a group of 6 having pizza as the main course, that’s roughly 1,600g of dough total. The portioning calculator scales this instantly once you set your headcount and per-person target weight.
What size pizza does 250g of dough make?
250g of dough stretches comfortably to a 30 to 32cm Neapolitan-style base at a typical thin-to-medium thickness. Push it thinner and you can reach 34 to 35cm, though thin bases tear more easily and need a gentler stretch. For a thicker New York-style crust, 250g suits a smaller 28cm base instead.
Should I portion dough before or after bulk fermentation?
Always after. Portioning before bulk fermentation means each piece ferments separately with more exposed surface area, drying out faster and fermenting less evenly than one larger mass. Let the full batch complete bulk fermentation together, then divide, rest, and shape. The only exception is if you’re deliberately cold-retarding individual portions differently for a staggered bake.
How many dough balls does 1kg of dough make?
At a standard 250g pizza portion, 1kg makes exactly 4 dough balls with nothing left over. For dinner rolls at 70g each, 1kg makes roughly 14, allowing for a small amount lost to bench scraps. The portioning calculator handles the division and tells you the exact count and any remainder for whatever total weight and portion size you’re working with.
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