🍕

Pizza Dough Calculator

Baker's percentages · Gluten & gluten-free · Any size, any quantity

Recipe inspired by @itsdoughguy
Pizzas & size
2
pizzas
Pizza diameter
10"
12"
14"
16"
18"
Crust thickness
Thin NY style
Regular classic
Thick pan/deep
Fermentation
Same day
1–3 hrs
1 day
cold proof
3 days
Sam's fave
Best flavor: cold ferment 3 days, let come to room temp before baking
Adjust ratios
Hydration (water %) 62%
62% = Sam's default · 65%+ = chewier, more open crumb
Yeast % 0.4%
Lower % = slower rise, more flavor · Higher = faster
Salt % 2.5%
2.5% is Sam's default, controls flavor and crust color
Olive oil % 3.3%
Adds richness and tenderness to the crust
Sugar % 2.0%
Aids browning in home ovens, skip for authentic Neapolitan
Oven & flour
🍕 Your dough recipe
2 × 14" pizzas · regular · 3-day cold ferment · bread flour
Total flour
–
bread flour
Water
–
62%
Yeast
–
instant dry
Salt
–
kosher
Olive oil
–
EVOO
Sugar
–
Dough ball size
–per ball
Total dough weight
–grams
Water temp
–
Sam's method
Pizzas & size
2
pizzas
Pizza diameter
10"
12"
14"
16"
Crust style
Thin crispier
Regular balanced
Focaccia thick/fluffy
GF flour blend
Store blend
Bob's 1-to-1, King Arthur GF
Rice + tapioca
Light & crispy
Almond flour base
Low-carb option
Cassava flour
Closest to wheat
Store blends (Bob's Red Mill 1-to-1, King Arthur GF Measure for Measure) already contain xanthan gum, no need to add it separately.
Adjust ratios
Hydration (water %) 80%
GF dough needs higher hydration, 78–85% typical
Yeast % 0.6%
Slightly more yeast than regular dough, GF flour is denser
Salt % 2.5%
Same as standard dough for flavor balance
Olive oil % 5.0%
GF crusts benefit from more oil for structure and pliability
Sugar % 2.0%
Helps GF crust brown, GF flours can be pale without it
Apple cider vinegar % 1.0%
Improves texture and rise in GF dough, optional but helpful