🍕 NY Pizza Dough Calculator
Calculate exact ingredients for authentic New York-style pizza dough using baker's percentages
| Pizza Size | Diameter | Dough Weight (g) | Dough Weight (oz) | Typical Style |
|---|---|---|---|---|
| Personal | 8" | 120–150g | 4.2–5.3 oz | Single serve |
| Small | 10" | 160–190g | 5.6–6.7 oz | Thin NY-style |
| Medium | 12" | 200–230g | 7.1–8.1 oz | NY standard |
| NY Standard | 14" | 250–280g | 8.8–9.9 oz | Classic NY slice |
| Large | 16" | 300–330g | 10.6–11.6 oz | NY large pie |
| Classic NY | 18" | 330–370g | 11.6–13.1 oz | Full NY pie |
| Sicilian Sheet | 18"x26" | 900–1100g | 31.7–38.8 oz | Sheet pan |
| If Recipe Calls For | Instant Dry (IDY) | Active Dry (ADY) | Fresh Yeast |
|---|---|---|---|
| 1 tsp Instant Dry | 1 tsp | 1.25 tsp | 3 tsp (0.35 oz) |
| 1 tsp Active Dry | 0.75 tsp | 1 tsp | 2.25 tsp |
| 1 packet (7g IDY) | 7g / 2.25 tsp | 8.75g | 21g |
| Baker's % 0.35% | 0.35% flour | 0.44% flour | 1.05% flour |
| Baker's % 0.50% | 0.50% flour | 0.63% flour | 1.50% flour |
| Style | Hydration | Resulting Texture | Ideal For |
|---|---|---|---|
| Thin & Crispy | 55–58% | Crisp, cracker-like | Roman, thin NY |
| Classic NY | 58–62% | Chewy crust, slight crisp | Foldable NY slices |
| High-Hydration NY | 63–67% | Open crumb, airy edge | Neo-NY, artisan |
| Sicilian / Grandma | 68–75% | Soft, airy, focaccia-like | Sheet pan pies |
| Neapolitan | 60–65% | Charred, leopard spots | WFO, high heat |
The Dough for Pizza requires only some basic ingredients. Almost every recipe uses only these things: flour, water, yeast, salt, sugar and olive oil. One does not require fancy kinds of flour.
Regular flour or that for bread both work well. Flour with a lot of proteins gives the nicest results but usual flour also does the task.
How to Make Pizza Dough
To start well, activate the yeast first. That means mix lukewarm water with sugar and yeast, later leave it stand for around ten minutes, until it foams and bubbles. The water should be warm, but not boiling.
One follows that step, because if the Dough does not rise correctly, the texture can suffer during the baking.
One does not require special tools. Two bowls and a wooden spoon suffice. A regular blender works also, but it is not needed.
In a regular blender mix for four to six minutes, later rest for ten minutes, and then mix again for two to three minutes. That works well. The Pizza Dough should feel a bit wet.
It pulls from the bottom and sides of the bowl, but stays soft. Some seconds of hand kneading finish the job. The Dough requires only one rise.
Some recipes require only 30 minutes to rise, while others require around 90 minutes. Roll the Dough balls in oil and cover them with plastic wrap, later leave them stand at room temperature four around two hours. Later the Dough becomes light and easy to work.
Stretch the Dough slowly and give it time to relax between the stretches, that helps a lot.
Dough made on the same day does not have good taste. Ferment the Dough cold in the refrigerator for at least two days, and it will make a real difference. Just leave the Pizza Dough to ferment cold, and it will only improve.
Even so, if the Dough stands too long, the gluten breaks and the Dough really can fall and collapse.
The weight of the Dough depends on the size of the Pizza. For a 10-inch Pizza one requires around seven ounces of Dough. A 12-inch Pizza uses about 10 ounces.
For a 14-inch Pizza around 14 ounces works well. For Pizza with thin crust around 350 grams suffice for two people.
A Pizza stone creates a big difference. It provides more even heat and crispness to the crust. Bake at 550 degrees for 10 to 12 minutes for pan Pizza, while the hand-tossed version on a Pizza stone requires around 9 to 10 minutes.
For pan Pizza adding olive oil to the recipe of the Dough helps to form a thick, crispy, golden bottom with puffy soft layers on top. Mixing breadcrumbs with semolina or whole wheat flour gives interesting textures. The place also matters.
High altitude and high humidity both affect the result of the Dough.
Frozen Dough balls last well for at least a month. Simply move them to the refrigerator the night before the baking. A calculator for portions of Dough removes the need to guess forbalancing flour, water, yeast and salt for any size.
