Total Dough
1,000g
Flour
605g
Water
375g
| Style | Hydration | Rise | Oven |
|---|---|---|---|
| Neapolitan | 62% | 24-72h cold | 800-900°F |
| New York | 63% | 24h cold | 500-550°F |
| Thin & Crispy | 55% | 2-4h room | 475-500°F |
| Deep Dish | 60% | 6-8h room | 425-450°F |
| Sicilian | 70% | 12-24h cold | 450-500°F |
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Inputs
Result
Dough ball weight: 250g x 2 = 500g total. Baker's %: flour 100%, water 62%, salt 3%, yeast 0.3%. Flour: 303g (2.4 cups), Water: 188g, Salt: 9g (1.5 tsp), Yeast: 1g (0.3 tsp)
Inputs
Result
Dough ball weight: 470g x 6 = 2,820g total. Baker's %: flour 100%, water 63%, salt 2.5%, yeast 0.5%, oil 3%, sugar 2%. Flour: 1,650g (13.2 cups), Water: 1,040g, Salt: 41g, Yeast: 8g, Oil: 50g, Sugar: 33g
Inputs
Result
Dough ball weight: 550g. Baker's %: flour 100%, water 60%, salt 2%, yeast 1%, oil 8%, sugar 1%. Flour: 321g (2.6 cups), Water: 193g, Salt: 6g (1 tsp), Yeast: 3g (1 tsp), Oil: 26g (2 tbsp), Sugar: 3g
The amount of dough depends on pizza size and style. For a 12-inch Neapolitan pizza, use 250g of dough. New York style needs 280g for the same size. Thin crust requires only 210g, while deep dish needs 400g. The calculator automatically adjusts based on your selections.
| Pizza Size | Neapolitan | New York | Thin Crust | Deep Dish |
|---|---|---|---|---|
| 10 inch | 200g | 220g | 170g | 320g |
| 12 inch | 250g | 280g | 210g | 400g |
| 14 inch | 330g | 370g | 280g | 550g |
| 16 inch | 420g | 470g | 360g | 720g |
Baker's percentages express all ingredients as a percentage of flour weight (always 100%). For example, 62% hydration means 62g of water per 100g of flour. This system ensures consistent results regardless of batch size and is the professional standard for pizza making.
Neapolitan dough has 62% hydration, no oil or sugar, and uses very little yeast for long fermentation (24-72 hours). New York style has 63% hydration, includes 3% oil and 2% sugar, and uses more yeast. Neapolitan is baked at 800-900 degrees F for 90 seconds, while NY style uses 500-550 degrees F for 8-12 minutes.
| Attribute | Neapolitan | New York |
|---|---|---|
| Hydration | 62% | 63% |
| Oil / Sugar | None | 3% oil, 2% sugar |
| Yeast | 0.3% | 0.5% |
| Oven Temp | 800–900°F | 500–550°F |
| Bake Time | 60–90 sec | 8–12 min |
Yes, instant yeast and active dry yeast can be used interchangeably in the same amounts. Instant yeast can be mixed directly with flour, while active dry should be dissolved in water first. Both will produce excellent results with the calculated amounts.
Rise time varies by style. Neapolitan: 24-72 hours cold fermentation. New York: 24 hours cold fermentation. Thin crust: 2-4 hours at room temperature. Deep dish: 6-8 hours at room temperature. Sicilian: 12-24 hours cold fermentation. Longer fermentation develops better flavor.
For Neapolitan pizza, Italian 00 flour (finely ground, 11-12% protein) is ideal. New York style works best with bread flour (12-13% protein). All-purpose flour (10-11% protein) works for thin crust. The protein content affects gluten development and final texture.
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Last Updated: Mar 26, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.