How the dough amounts are calculated
This calculator first works out the surface area of your pizza from its diameter, then multiplies that area by a ‘thickness factor’ (a standard pizza-making measure of dough weight per square inch) that depends on whether you want a thin, medium, or thick crust. That gives the total dough weight needed for all your pizzas.
From the total dough weight, the calculator applies typical baker’s percentages – your chosen hydration (water as a percentage of flour), about 2% salt, and about 0.5% instant yeast – to work out exactly how much flour, water, salt, and yeast to use.
Note: These are widely used pizzeria-style ratios for home baking; oven type, flour protein content, and proofing time will still affect your final results.
Last reviewed August 2026