Alles, was wir bitten, ist eine Bewertung, erzählen Sie uns, was gut oder schlecht ist, damit wir wissen, was Sie wirklich denken, um unseren Service für Sie zu verbessern!
01
Instant results
No sign-up, no waiting. Type your numbers and get professional-grade calculations in real time.
02
Works anywhere
Metric or imperial, any currency. Built for bakers in the UK, US, Europe, Australia and beyond.
03
Baker's precision
From fermentation timing to lamination layers — every formula is grounded in real baking science.
Quick answer
Enter your pizza count and size, pick a style, and this works out exact ball weight and a full recipe using the thickness-factor method professional pizzerias use. Example: a 30cm New York-style pizza needs roughly 280g of dough per ball.
⚡ LIVE
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.
▶
Start time, starter, cold retard
Start time
Hours since fed
After (h)
Retard temp (°C)
Duration (h)
h
Saves to your history · calibrates after 3 bakes
DoughRise Pro
Save your formulas, track every bake
Pro unlocks formula history, bake logs, export to PDF, and advanced tools — everything a serious baker needs in one place.
All 25 calculators included · Cancel anytime · £9.99/mo
Enjoying the calculators?
Save results to your Pro account →
Go further
Pro
DoughRise Pro
Every tool saved, perfected. Save formulas, export to PDF, track your bake history.
Explore Pro →AI Coach
AI Baking Coach
A baking scientist in your pocket. Ask anything, get real answers grounded in technique.
Meet the Coach →Bakery
DoughRise Bakery
For bakers who mean business. Commercial scaling, costing engine, and team tools.
Go Bakery →🍕 Pizza Dough Calculator
Enter your pizza count and size — get exact ball weight and a full style-based recipe.
Pick a style, enter how many pizzas and what size, and this builds the whole recipe using the thickness-factor method professional pizzerias use. This is different from the Portioning calculator, which only divides a batch you already have — this one builds the batch from scratch.
Advanced options
Pizza Dough Science
Pizza Dough Ball Weight
Calculator
Quick answer
Ball weight = pizza area (in²) × your style's thickness factor (TF, oz/in²), converted to grams. A 12″ New York pizza is 113 in² × 0.090 oz/in² ≈ 289g per ball.
The pizza dough ball weight calculator above takes your pizza style, count and size, then works out the exact ball weight and a full baker's percentage recipe to match it. Pick Neapolitan, New York, Detroit, Sicilian/Pan or Thin & Crispy, and it switches to rectangular pan measurements automatically for the styles that need them.
Every style bakes at a different thickness, so no single ball weight works across the board. Professional pizzerias size dough using thickness factor (TF): ounces of dough per square inch of pizza area. A thin Neapolitan needs far less dough per square inch than a thick Sicilian pan pizza, and the calculator bakes that difference straight into the maths.
Already know your total dough weight and just need to divide it into balls? The Dough Portioning calculator handles that in seconds flat. This calculator goes a layer deeper: it works out the ball weight itself from scratch, for whichever style you're baking.
Pick a style above to fill these exact ball weights into the calculator.
5
Pizza styles supported
±0.5g
Ball weight accuracy
Free
No account needed
How It Works
How thickness factor sizes a pizza ball
Thickness factor (TF) is the industry-standard way to size pizza dough: ounces of dough per square inch of pizza (or pan) area. Multiply the area of your pizza by the style's TF and you get exactly how much dough that pizza needs, no guesswork, no eyeballing a ball on the scale.
For round pizzas the calculator works out area with πr², then switches automatically to length × width for Detroit and Sicilian styles, which bake in rectangular pans rather than round ones. Each style carries its own typical TF: thinner styles like Neapolitan and Thin & Crispy sit at the low end, thicker pan styles like Sicilian and Detroit sit at the high end, and New York lands in the middle.
Worked example: a 12″ New York pizza
New York style runs a thickness factor of about 0.090 oz per square inch.
- Area: a 12″ pizza has a radius of 6″, so area = π × 6² ≈ 113 in²
- Ball weight: 113 in² × 0.090 oz/in² ≈ 10.2 oz
- In grams: 10.2 oz × 28.35 ≈ 289g per ball
Scale that up by however many pizzas you're making, and the calculator builds the full baker's percentage recipe (flour, water, salt, yeast) around that ball weight automatically.
Common mistakes
Using a home oven's pan area without adjusting the thickness factor
A home oven’s baking steel or pan is usually smaller than a pizzeria’s, but the style’s TF doesn’t change just because the equipment did. Measure the actual diameter or pan dimensions you’re baking on and let the calculator work out area from that, rather than reusing a ball weight you saw quoted for a different size.
Forgetting the yeast conversion between forms
IDY, ADY and fresh yeast aren’t interchangeable gram for gram. As a rule of thumb, 1g of instant dried yeast (IDY) is roughly equivalent to 1.5g of active dry yeast (ADY) or 3g of fresh yeast. Swap forms without converting and you’ll under- or over-proof the dough.
Frequently Asked
Questions about
pizza dough ball weight
What’s the difference between this and the Dough Portioning (pizza dough) calculator?
The Dough Portioning calculator is the place to start if you already know your dough weight and just want to divide it into balls or scale a batch. This calculator goes a layer deeper: pick a style (Neapolitan, New York, Detroit and more) and it works out the ball weight itself from scratch, using the thickness-factor method professional pizzerias use, then builds the full recipe around it.
What is thickness factor (TF)?
Thickness factor is ounces of dough per square inch of pizza area. A thin Neapolitan runs around 0.077 oz/in²; a thicker Sicilian pan pizza runs around 0.12 oz/in². Multiply your pizza’s area by the TF to get ball weight.
Why does Detroit-style need length × width instead of a diameter?
Detroit and Sicilian pizzas are baked in rectangular pans, not round ones, so the calculator switches automatically to length × width when you pick either style.
Twenty-five baking calculators.
One free toolkit.
Fermentation timers, hydration ratios, starter health, costing and more.
