Pizza Dough Weight Per Pizza Calculator

Dough ball weight = π × (radius)² × thickness factor. NY thin ~0.10 g/cm² × area; pan ~0.18.

Inputs

Result

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How to use this calculator

  • Enter pizza diameter.
  • Pick style.
  • Set number of pizzas.
  • Mix dough by baker's % then portion into balls.

About this calculator

Pro pizzaiolos use the "TDF" (Thickness Density Factor): grams of dough per square cm of pizza. NY thin = 0.10, Neapolitan = 0.085, pan = 0.18, deep dish = 0.22. A 14" NY thin pizza has area ~990 cm², so dough ball = 99g. Most home recipes overweight balls (250g for 12" — way too thick), causing bready, undercooked centers. Use this to calibrate. Approximate flour needed ≈ ball weight / 1.62 (assumes ~62% combined hydration + salt + yeast).

Frequently asked

Why is NY thin denser than Neapolitan?+
NY thin holds toppings better with slightly more dough density. Neapolitan is famously light and elastic — less dough, hotter oven.
Pan pizza factor?+
Detroit / Sicilian / pan: 0.18-0.20. Deep dish (Chicago) is even denser at 0.22+ because of buttery crust thickness.
Does the type of flour matter?+
For weight: no. For texture: 00 flour for Neapolitan, bread flour for NY, AP for pan. Same dough ball weight.
How long does dough need to ferment?+
24-72 hours cold ferment is standard for serious pies. Same-day works for pan; not great for thin styles.
I'm making 8 pizzas — should I use this?+
Yes — bulk dough fermentation is more reliable. Mix one batch by total dough; portion into balls 18-24h before baking.

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