🍕 Lehmann Pizza Dough Calculator
Calculate exact ingredient weights using the professional Tom Lehmann baker's percent formula
| Pan Diameter | Dough Weight (g) | Flour (g) | Water 58% (g) | Salt 1.75% (g) |
|---|---|---|---|---|
| 8" Round | 128g | 79g | 46g | 1.4g |
| 10" Round | 200g | 124g | 72g | 2.2g |
| 12" Round | 283g | 175g | 101g | 3.1g |
| 14" Round | 385g | 238g | 138g | 4.2g |
| 16" Round | 502g | 310g | 180g | 5.4g |
| 18" Round | 636g | 393g | 228g | 6.9g |
| Pan Size (in) | Dough Weight (g) | Flour (g) | Water 58% (g) | Oil 1% (g) |
|---|---|---|---|---|
| 9 x 13 | 226g | 140g | 81g | 1.4g |
| 10 x 14 | 281g | 173g | 101g | 1.7g |
| 12 x 16 | 385g | 238g | 138g | 2.4g |
| 13 x 18 | 472g | 291g | 169g | 2.9g |
| 15 x 20 | 600g | 370g | 215g | 3.7g |
| 18 x 26 (half sheet) | 938g | 579g | 336g | 5.8g |
| Hydration | Style | Texture | Best For |
|---|---|---|---|
| 55–57% | Stiff | Firm, easy to handle | Cracker-thin, crspy crust |
| 58–60% | Standard NY | Smooth, classic stretch | NY-style, hand-tossed |
| 61–63% | Medium-High | Slightly tacky, open crumb | Artisan, pan pizza |
| 64–67% | High | Sticky, needs bench flour | Detroit, Neapolitan-style |
| 68–72% | Very High | Wet, slack dough | Deep dish, ciabatta-style |
| Method | ADY Yeast % | Time | Temp | Flavor |
|---|---|---|---|---|
| Same-day (room temp) | 0.50% | 2–4 hours | 70–75°F | Mild |
| Overnight cold ferment | 0.25% | 18–24 hours | 38–40°F | Good |
| 48-hour cold ferment | 0.20% | 48 hours | 38–40°F | Better |
| 72-hour cold ferment | 0.15% | 72 hours | 38–40°F | Best |
| IDY (Instant Dry) | 0.20% | Same as ADY | Any | Equivalent |
| ADY Amount | IDY Equivalent | Fresh Yeast | Notes |
|---|---|---|---|
| 1 tsp (3.1g) | 0.75 tsp (2.3g) | 0.9 oz (25g) | IDY is ~25% stronger |
| 2 tsp (6.2g) | 1.5 tsp (4.6g) | 1.8 oz (50g) | No proofing needed for IDY |
| 1 tbsp (9.3g) | 2.25 tsp (6.9g) | 0.85 oz (24g) | ADY must be proofed first |
Pizza dough is not as scary as it sounds. Six ingredients, and nothing fancy. Mix everything in one bowl with your hands, or use a mixer if you have, every way works just fine The whole kneading takes only a moment, and according to the recipe it can be ready in half an hour.
The ingredients themselves are really simple. Instant dry yeast does the main work, so that the dough rises. Take lukewarm water to wake it, warm enough to activate, but not too hot, otherwise you will kill it.
Make Easy Pizza Dough
Olive oil gives taste and a bit of moisture to the mix. For start, mix the yeast with water and sugar, then leave it rest five minutes, until it foams up. That is called proofing, and it shows that the yeasst is alive and ready to work.
Authentic Italian pizza dough uses only the basics: flour, salt, water and yeast. Some like all-purpose flour, others bread flour. You can mix 00 flour with semolina for a light and crisp crust.
Even a mix of bread flour with spelt or standard flour helps to play with the texture. First mix everything with a spoon, until it is too stiff, then knead it by hand or with a machine for three to six minutes, until it is smooth.
The dough ends soft and sticky, so knead it gentle on a floured surface with floured hands, and form a loose ball. One batch gives two pizzas of eleven inches each, so share it in two equal parts.
The amount you need depends on the size. For a ten inch pizza use around 180 grams. For twelve inch grow until 260 grams.
If you want bigger, like fourteen inches, prepare about 350 grams. Bigger pizzas naturally require more dough, to cover the whole area.
Slow rising almost always gives better taste. A day rest in the fridge delivers a nicer flavor, better texture and easier handling for most pizza kinds. Even so, if it sits too long, the gluten structure breaks and flows like batter.
Good dough should have three rises, the first two each hour and a half until two hours after the kneading. If the rise fails, later in the oven you can have structure problems.
A pizza stone really does a difference. Bake at high heat, between 450 and 550 degrees according to your style. Pan pizza takes ten to twelve minutes, while hand-tossed on stone ends in nine to ten minutes.
Dust the peel before with cornmeal or flour, so that nothing sticks. When you start to put on toppings, the combinations get endless.
