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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

Dough ball
73.0 g (2.57 oz)
4 pizzas = 292 g total dough.
  • Diameter12"
  • Area729.7 cm²
  • Style factor0.1 g/cm²
  • Per ball73.0 g (2.57 oz)
  • Number of pizzas4
  • Total dough292 g
  • Approx flour needed180 g

Step-by-step

  1. Radius (cm) = 12" × 2.54 / 2 = 15.24.
  2. Area = π × r² = 729.7 cm².
  3. Dough ball = area × factor = 729.7 × 0.1 = 73.0 g.
  4. Total = 73.0 × 4 = 292 g; flour ≈ 180 g.

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

NY thin holds toppings better with slightly more dough density. Neapolitan is famously light and elastic — less dough, hotter oven.

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