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

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 1 portion weighing 393 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 6–8 fourteen-inch pizzas (roughly ⅓ cup per pizza).

Ingredients

  • Crushed tomatoesone 28 oz can
  • Salt1.5 tsp
  • Sugar1.5 tsp
  • Dried oregano1 tsp
  • Dried basil1 tsp
  • Minced garlic1 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.

1 dough ball at 393 grams each, 393 grams total dough.

Dough Balls

1 dough ball

Each ball weighs
393 g
Total dough
393 g

Total Batch Ingredients

Weight unit
  • Flour (All purpose or Bread)227 g100%
  • Cold Water148 g65%
  • Active Dry Yeast0.9 g0.4%
    Yeast type
  • Salt5.7 g2.5%
  • Sugar4.5 g2%
  • Olive Oil6.8 g3%

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

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.