🍕 Stadler Pizza Dough Calculator
Scale flour, water, yeast & salt perfectly — using baker’s percentages
| Pizza Size | Diameter | Dough Weight | Style | Hydration Range |
|---|---|---|---|---|
| Personal | 8 in / 20 cm | 140–160g (5–5.6oz) | Any | 60–65% |
| Small | 10 in / 25 cm | 190–210g (6.7–7.4oz) | Neapolitan, NY | 62–68% |
| Medium | 12 in / 30 cm | 240–260g (8.5–9.2oz) | Neapolitan, NY | 65–70% |
| Large | 14 in / 35 cm | 290–320g (10.2–11.3oz) | NY Style | 65–68% |
| XL | 16 in / 40 cm | 340–380g (12–13.4oz) | NY Style | 62–66% |
| Sicilian / Pan | 12x18 in / 30x45cm | 380–440g (13.4–15.5oz) | Pan Pizza | 70–80% |
| Deep Dish | 9 in / 23 cm | 350–420g (12.3–14.8oz) | Chicago | 55–60% |
| Yeast Type | Baker’s % Range | Equivalent to 1 tsp Dry | Best For |
|---|---|---|---|
| Active Dry | 0.3–1.0% | 1 tsp (3g) | Same-day or overnight |
| Instant / Fast-Rise | 0.2–0.8% | 0.75 tsp (2.4g) | Same-day, fast proof |
| Fresh (Compressed) | 0.6–2.0% | 3 tsp / 9g fresh | Long cold ferment |
| Sourdough Starter | 5–20% | N/A (% of flour) | Artisan, 24–72 hr |
| Pizza Style | Hydration % | Dough Feel | Crust Texture |
|---|---|---|---|
| Neapolitan | 60–65% | Soft, smooth | Puffy, charred, airy |
| NY Style | 63–68% | Tacky, stretchy | Chewy, foldable |
| Thin & Crispy | 55–62% | Firm, stiff | Crisp, cracker-like |
| Deep Dish | 55–60% | Dense, oily | Thick, buttery |
| Sicilian / Pan | 70–80% | Wet, sticky | Spongy, focaccia-like |
| Artisan Sourdough | 68–75% | Slack, extensible | Open crumb, crispy |
Pizza dough is one of those things that seems more complex than it really is. Simple recipe needs only six ingredients and does not need fancy flour. Whole wheat flour or bread flour both work well.
One can prepare everything in one bowl without a stand mixer, although one can use such tool if wanted. This dough needs almost no kneading, around three seconds… And only twenty minutes to rise.
How to Make Easy Pizza Dough
Starting the rise is the first stage. This means to mix warm water with sugar and yeast, then leave it to rest for around five minutes until it foams and bubbles. The water must be lukewarm not too warm.
This step is important, because if the dough does not rise right, the texture will be bad during baking.
Pizza dough is based on water, yeast, flour, olive oil, a bit of sugar and salt. No special gear is needed, just two bowls and a wooden spoon. It rises only one time, and a good homemade recipe is ready in around ninety minutes.
A version for one serving mixes in only ten minutes, then rests for thirty to sixty minutes before baking. It comes out well chewde with crispy edges.
For every size of pizza one needs the right amount of dough. For a small pizza, around seven ounces of dough works. A medium pizza uses about ten ounces.
At fourteen inches, fourteen ounces are the ideal amount. For bigger pizzas simply take more dough to cover the surface. A medium pizza gives around eight slices and is enough for three too four people.
Dough made the same day does not have the same taste as dough that had time to age. Ideally one prepares stadler pizza dough at least two days before and keeps it in the refrigerator. Dough fermented cold for forty-eight hours gives a much richer taste.
Letting the dough ferment slowly in the refrigerator simply improves it. But if it stays too long, the gluten breaks down and the dough really sags and flows.
A pizza stone makes a big difference. It provides more even heat and a crispier crust. During baking, a preheated oven at 550°F works well, around ten to twelve minutes for a pan pizza and nine to ten minutes for a hand stretched version on a pizza stone or steel.
Putting semolina or flour on the pizza peel helps slide the pizza onto the stone.
Moisture is an important factor that really affects the texture of the dough and the quality of the crust. The chosen flour also matters. Mixing bread flour with whole wheat flour or even adding a bit of whole grain can totally change the result.
A starter for sourdough can replace regular yeast for a tastier crust. One can store balls of dough in a freezer bag and keep them for at least amonth. Simply move the frozen ball to the refrigerator overnight before baking.
