EZ Pizza Dough

EZ Pizza Dough Calculator

Pick your pizza size and style, and get the exact dough-ball weight and every ingredient for the whole batch.

Crust thickness

Home oven, 500–550°F, stone or steel, 62–65% hydration

2 dough balls at 289 grams each, 577 grams total dough.

Dough Balls

2 dough balls

Each ball weighs
289 g
Total dough
577 g

Total Batch Ingredients

Weight unit
  • Flour (All purpose or Bread)334 g100%
  • Cold Water217 g65%
  • Active Dry Yeast1.3 g0.4%
    Yeast type
  • Salt8.3 g2.5%
  • Sugar6.7 g2%
  • Olive Oil10.0 g3%

For the best results, measure ingredients with a digital kitchen scale.

How to Make the Dough

  1. Add cold water and yeast to the mixing bowl.
  2. Add flour, sugar, salt, and olive oil.
  3. Mix or knead for approximately 10 minutes, or until the dough reaches 72–75°F.
  4. Cover and rest the dough for 1–2 hours.
  5. Divide the dough into 2 portions weighing 289 g each.
  6. Shape each portion into a tight dough ball, place in individually greased containers.
  7. Place in the fridge for 2–4 days (cold ferment).
  8. Rest at room temperature for 2–3 hours before stretching.

This is a cold-ferment dough — resting it in the fridge for 2–4 days develops the best flavor and texture. Fermentation time and temperature affect how quickly dough rises; the yeast amount is a general starting point.

Pizza Sauce

One batch covers about 8–10 twelve-inch pizzas (roughly ¼ cup per pizza).

Ingredients

  • Crushed tomatoesone 28 oz can
  • Salt1.5 tsp
  • Sugar1.5 tsp
  • Dried oregano1 tsp
  • Dried basil1 tsp
  • Olive oil1 Tbsp

How to make it

  1. Mix all ingredients together.
  2. Let the sauce rest in the fridge overnight for best results.

How this calculator works

This calculator sizes each dough ball from the surface area of your pizza, so a 16-inch pizza gets proportionally more dough than a 10-inch one. It then uses baker's percentages, where every ingredient is measured relative to the flour weight, to work out exactly how much flour, water, yeast, salt, sugar, and olive oil your complete batch needs.

Hydration is the amount of water compared with the flour weight. Lower hydration (55–60%) makes a firmer, easier-to-handle dough; higher hydration (65–75%) makes a lighter, airier crust that can be stickier to work with. For the best results, measure your ingredients with a digital kitchen scale.

Want the ideas behind the numbers? Read the guides on hydration, cold fermentation, and dough-ball weights by pizza size.