Pizza Dough Ball Weight Calculator
Calculate dough ball weight for any pizza size, crust thickness, and batch count.
Returns flour, water, salt, and yeast amounts from baker percentage inputs.
The weight of each dough ball determines the final pizza size and crust thickness. Professional pizzaiolos weigh every ball precisely for consistent results.
Dough Ball Weight Formula
Dough Ball Weight (g) = Pizza Area (in²) × Thickness Factor
Where Thickness Factor (grams per square inch) varies by style:
| Pizza Style | Factor (g/in²) | Typical Size | Ball Weight |
|---|---|---|---|
| Neapolitan | 1.2–1.4 | 12" | 250–280 g |
| New York | 1.3–1.5 | 18" | 330–380 g |
| Roman (thin) | 0.9–1.1 | 14" | 200–230 g |
| Pan/Sicilian | 1.8–2.2 | 12×12" | 450–550 g |
| Detroit | 2.0–2.5 | 10×14" | 500–650 g |
Pizza Area:
- Round: π × (diameter/2)²
- Rectangular: length × width
Worked Example — 12" Neapolitan
Area = π × 6² = 113.1 in² Ball weight = 113.1 × 1.3 = 147 g — but this is the flour-equivalent weight.
In practice, Neapolitan dough balls for a 12" pizza weigh 250–280 g because the dough includes water, salt, yeast, and oil. The standard approach:
Total Dough = Flour Weight × (1 + Hydration% + Salt% + Yeast% + Oil%)
For 65% hydration Neapolitan:
- Flour: 165 g
- Water (65%): 107 g
- Salt (2.5%): 4 g
- Yeast (0.2%): 0.3 g
- Total per ball: ~276 g
Baker’s Percentage Recipe (per dough ball)
| Ingredient | Baker’s % | For 270g ball (65% hydration) |
|---|---|---|
| Flour | 100% | 162 g |
| Water | 65% | 105 g |
| Salt | 2.5% | 4 g |
| Yeast (dry) | 0.2% | 0.3 g |
| Olive Oil | 1% | 1.6 g |
| Total | 168.7% | ~273 g |
Hydration Guide
| Hydration | Result | Best For |
|---|---|---|
| 55–60% | Stiff, easy to handle | Beginners, thick crust |
| 60–65% | Classic balance | Neapolitan, NY style |
| 65–70% | Soft, airy, more oven spring | Wood-fired Neapolitan |
| 70–80% | Very wet, difficult to handle | Roman al taglio, focaccia |
The cold-fermentation flavor secret
The dough recipe above produces good pizza on the same day. But the single biggest jump in flavor comes from cold fermentation: 48-72 hours in the refrigerator at 4°C (40°F). Same exact ingredients, but the slow fermentation breaks down starches into simpler sugars, develops organic acids, and produces the complex sour-savory backbone that distinguishes great pizza dough from average. Mix the dough, ball it up, cover, refrigerate, and forget it for two or three days. Pull the balls 2-3 hours before stretching to warm up. Most pizzaiolos consider this the #1 home-pizza upgrade.