Pizza Dough Calculator
Pick your pizza style, size, and how many you're making — and get the exact flour, water, salt, yeast, and oil weights using true baker's percentages. Includes a gluten-free option.
Pizza style guide
Neapolitan — soft, blistered, ~62% hydration. New York — foldable, chewy, ~63% with a little oil and sugar. Tavern (Chicago thin) — cracker-thin, ~50% hydration, cut into squares. Bar Pie — small, crispy, edge-to-edge cheese, ~58%. Detroit/Pan — airy, ~70% hydration and oil. Sicilian — thick and light, ~68%.
What is baker's percentage?
Every ingredient is expressed as a percentage of the flour weight (always 100%). "62% hydration" means the water weighs 62% of the flour. It scales perfectly from one pizza to fifty. This tool back-solves the flour from the finished dough weight you want.
Gluten-free pizza dough
The gluten-free toggle switches to a 1:1 GF flour blend, raises hydration (GF flours drink more water), and adds xanthan gum for structure since there is no gluten. GF dough is wetter and is not kneaded — mix, rest, then shape.
Frequently asked questions
How much dough do I need per pizza?
A 12-inch Neapolitan is about 250 g. Thin tavern and bar-pie styles use less; pan styles like Detroit use more.
What's the difference between tavern and bar pie?
Both are thin and crispy. Tavern (Chicago-style) is cracker-thin and cut into squares. Bar pie is a small round with cheese to the edge and a crisp, slightly chewier bottom.
Can I make gluten-free pizza dough?
Yes — turn on the gluten-free toggle. It switches to a 1:1 GF blend, raises hydration, and adds xanthan gum for structure.
What hydration should I use?
60-65% is forgiving for home ovens. Go higher (68-75%) for airier crumb, or lower (48-52%) for crisp tavern-style crusts.