Pizza Dough Calculator

Neapolitan pizza

Flour, water, salt yeast and a blazing hot wood-fired oven. That’s how the very first pizzas were made, and it’s how they’re still doing it today in Naples.

The best Neapolitan pizza should have a big, beautiful crust that’s slightly crispy and is covered with little dark spots caused by the sizzling heat. The centre of the pizza should be thin and mostly soft and have just a few delicious toppings combined with a gentle touch of smoke from the wood-fired oven.

Ingredients ratio

  • Tipo 00 or bread flour: 100%
  • Salt: 3%
  • yeast: 0.2 %
  • Water: 55% - 75%

Instructions

  • Rising time: 8 hours
  • Proving time: 0 - 3 days
  • Oven temperature: 400 - 550°C / 750 - 1020℉.
  • Baking time: 1 – 4 mins.

New York pizza (American)

When Italians started immigrating to America, they took their beloved pizza with them to the USA. Most Italians started making pizza in coal or gas ovens that weren’t as hot as the wood-fired ovens in Italy. This meant that the pizza needed more time to bake and that the recipe had to be adjusted to the longer baking time. This is how the New York pizza was born.

When stretching out a New York pizza you will leaf it slightly thicker than a Neapolitan or a Roman pizza.

It takes between 8 and 15 minutes to bake.

A Neapolitan pizza would dry out during this period. The New Yorker doesn’t because of its key ingredients: oil & sugar. The oil protects the dough from drying out end the sugar helps the crust to brown more evenly, giving it more flavour.

Ingredients ratio

  • Tipo 00 or bread flour: 100%
  • Sugar: 2%
  • Salt: 1.5%
  • Instant yeast: 1.5%
  • Olive oil: 5%
  • Water: 55% - 65%

Instructions

  • Rising time: 8 hours
  • Proving time: 0 - 3 days
  • Oven temperature: 200 – 300°C / 400 - 580℉.
  • Baking time: 8 - 15 min s.

Sicilian pizza

also known as sfincione , focaccia,  thick-crust, deep-dish or pan pizza

The Sicilian pizza is a very versatile pizza that goes by lots of different names, depending on the region, city, or country where it’s made. Though the name and the toppings may vary a lot, the basics stay the same.

These pizzas have a thicker, softer, and more bread-like texture than the Neapolitan,Roman and New York pizza. They’re baked in a pan or baking tray that’s coated heavily with olive oil. As the oil heats up in the oven, it will fry the base of the pizza, making it super crispy and delicious.

Ingredients ratio

  • Tipo 00 or bread flour: 100%
  • Salt: 2%
  • yeast: 1.5 %
  • Olive oil: 3%
  • Water: 55% - 85%

Instructions

  • Rising time: 8 hours
  • Proving time: 0 - 3 days
  • Oven temperature:  250 - 280°C /480 - 540 ℉.
  • Baking time: 15 - 20 mins.

Neapolitan & American pizza

When making pizza, you’ll first need to make the dough balls before they can be turned into those delicious wood-fired pieces of heaven.

The sizing of dough balls for Neapolitan and American pizza is pretty similar. Pizzas come in small, medium and large sizes. The calculator is set for medium pizzas. If you’re planning to make your pizzas a different size, though, you can change this setting.

The figure below shows the right dough ball weight for the different pizza sizes. As you can see, the calculator adds a bit of weight for the American pizza, because the American pizza is supposed to be a bit thicker than the Neapolitan.

S Pizza = Ø 16 CM/6 INCH

  • Neapolitan S = 160 gram dough ball
  • American S = 175 gram dough ball

M Pizza = Ø 28CM/ 11 INCH

  • Neapolitan M = 220 gram dough ball
  • American M = 235 gram dough ball

L Pizza = Ø 34CM/ 13 INCH 

  • Neapolitan L = 300 gram dough ball
  • American L = 315 gram dough ball

Sicilian pizza

also known as sfincione, focaccia, thick-crust, deep-dish or pan pizza.

The sizing of this pizza is a bit different, since this pizza isn’t baked on the stone in your oven, but in a baking tray/pan that goes into your oven. Seeing as everyone has different baking trays, you can’t just talk about small or medium pizzas.

For a 25x20cm / 10x8-inch baking tray, you’ll need to make 650 grams of dough. If your baking tray is bigger or smaller, you’ll have to play around with the weight until you find the perfect recipe for your baking pan.

More info coming soon!
If you have questions you can contact me directly: info@stadlermade.com

Amount of water

The pizza dough calculator assumes that you’re using tipo 00 flour.  If this is the case, you won’t need to make any changes to the water percentage indicated.

In case you’re using regular bread flour, it would be wise to set the parameter between 50% and 55%, since regular bread flower can’t absorb large quantities of water. If you don’t use less water with bread flour, Your dough will get wet and soupy.

More info coming soon!
If you have questions you can contact me directly: info@stadlermade.com

More info coming soon!
If you have questions you can contact me directly: info@stadlermade.com

More info coming soon!
If you have questions you can contact me directly: info@stadlermade.com

More info coming soon!
If you have questions you can contact me directly: info@stadlermade.com