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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.
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🍕 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.
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Pizza Dough Science
How much dough for a pizza? Ball weights by size
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.
A 12-inch Neapolitan-style pizza needs a dough ball of about 248g. A 12-inch New York-style needs about 289g, because it's a little thicker. The table below covers 8 to 18 inches; the calculator handles any size.
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.
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Pizza styles supported
0.1g
Result precision, formula shown
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Dough ball weights by pizza size
Pick your size and style. Each weight opens the calculator with that pizza filled in, so you can build the full recipe around it.
| Pizza size | Neapolitan | New York | Thin and crispy |
|---|---|---|---|
| 8 inch 20cm | 110g | 128g | 100g |
| 10 inch 25cm | 172g | 200g | 156g |
| 12 inch 30cm | 248g | 289g | 224g |
| 14 inch 36cm | 338g | 393g | 305g |
| 16 inch 41cm | 441g | 513g | 399g |
| 18 inch 46cm | 558g | 649g | 505g |
Making one size? Use this page. Splitting a big batch into different sizes? Use the dough portioning calculator.
Pan pizzas (Detroit, Sicilian) are sized by the tin, not a diameter: pick that style in the calculator above and enter the pan's length and width.
How It Works
How thickness factor sizes a pizza ball
ball weight (g) = π × (diameter in inches ÷ 2)² × thickness factor × 28.35- thickness factor
- ounces of dough per square inch of pizza; about 0.077 Neapolitan, 0.090 New York, 0.070 thin and crispy
- 28.35
- grams in an ounce
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
How much dough for a 16-inch pizza?
About 441g for a Neapolitan style and 513g for New York style. Large portable ovens take 16-inch pizzas comfortably.
Should I weigh dough balls?
Yes. Equal weights mean pizzas that cook at the same rate, which matters when you're feeding people in waves.
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.
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