You can choose from various pizza styles in the calculator, each with unique characteristics, such as Neapolitan, New York, or Roman. Explore all pizza styles here.

The total weight of dough needed for your recipe, calculated by summing the weights of all ingredients.

The amount of dough required for each pan. We offer special pans ideal for this kind of pizza. Click here to view

The percentage of water in relation to the total flour weight. Affects dough hydration and texture. Want to learn more about it? Click here.

Choose between different types of yeast for your dough. Want to learn more about yeast? Click the links below:

instant dry yeast
fresh yeast
sourdough starter
active dry yeast

The number of pizzas you plan to make.

The number of pans needed based on the number of pizzas you plan to make. We offer special pans ideal for this kind of pizza. Click here to view.

The weight of each dough ball, crucial for portioning and consistency. The heavier the dough ball, the larger you can stretch your pizza. Want to read more? Click here.

The width of the pan you are using for baking your pizza. We offer special pans ideal for this kind of pizza. Click here to view

The length of the pan you are using for baking your pizza. We offer special pans, ideal for this kind of pizza. Click here to view

This refers to the baker's percentage, where flour is always set at 100%, and the rest of the ingredients are calculated relative to it. Want to learn more about it? Click here.

The salt percentage in a pizza dough ranges from 1.5% to 3%. Despite its small quantity, salt will bring out all the beautiful flavors of the baked pizza. Want to learn more about it? Click here.

Fat used in some traditional pizza dough recipes to enhance richness and improve texture. It is 100% animal fat, usually from pork. Want to read more about it? Click the links below:

Oil & fat and Focaccia genovese.

A concentrated form of yeast that requires less quantity compared to fresh yeast. It activates quickly and does not need to be dissolved before use. Want to know more about it? Click the links below:

Instant dry yeast
yeast

A moist form of yeast, similar to baker's yeast, but less concentrated than dry yeast. Requires more quantity compared to dry yeast and needs refrigeration. Want to read more? Click the links below:

yeast
fresh yeast

A natural leavening agent made from flour and water, containing wild yeast and bacteria, providing a distinct flavor. Want to learn more? Click here.

Malt powder used in pizza dough to enhance browning, especially when dough has low sugar after long fermentation. Click here

A type of flour made from durum wheat, known for its unique texture and flavor in pizza dough. Also known as semolina rimacinata, which means extra-finely ground.

Adds richness and improves dough texture and flavor. Add it after the flour has hydrated to avoid affecting gluten formation. Want to learn more? Click here.

Feeds the yeast and enhances browning of the crust. Used in varying amounts depending on the recipe. Want to learn more about sugar in dough? Click the links below:

Sugar
Yeast

Specifies the kind of flour used, such as all- purpose, bread, or 00 flour, which affects the dough’s texture and flavor, and is needed for a specific recipe. Want to read more about flour? Click the links below:

flour
gluten

The fact that water is the second biggest ingredient in pizza dough is exactly what makes it just as important as flour. Click the links below to read all about it:

water
water percentage
water temperature

Salt percent in a pizza dough ranges from 1.5% to 3%. Despite its small quantity, salt will bring out all the beautiful flavors of the baked pizza. But that’s not its only purpose— read more through the links below:

salt
gluten

A concentrated form of yeast that requires less quantity compared to fresh yeast. It activates quickly and does not need to be dissolved before use.

Adds flavor, aids oven spring, tenderizes crust; ideal for pizzas in low-heat
ovens.

A moist form of yeast, also known as baker’s yeast, but less concentrated than dry yeast. Requires more quantity and needs refrigeration.

A natural leavening made from wild yeast and bacteria. It develops complex flavors and requires longer fermentation compared to commercial yeast.

Adds flavor, aids oven spring, tenderizes crust; ideal for pizzas in low-heat
ovens.

A measurement of flour strength, indicating how much water it can absorb and how well it can withstand long fermentation. Higher values mean stronger flour.

Shows the amount of gluten-forming proteins in the flour. Higher protein provides more structure and elasticity, important for pizza dough.

Not all flours are the same. Use the
specific type of flour required for your
recipe. Want to know more about flour?
Click here.

300–500 °C; ideal for Neapolitan pizza.

150–300 °C; longer baking, ideal for cracker-style pizzas and NY style.