Pizza Dough Calculator
Customize Your Perfect Pizza Dough with Ease!
Our TSNZ Pizza Dough Calculator helps you create the perfect dough by automatically calculating precise ingredient weights based on tested and proven ratios. Whether you're making a crispy Neapolitan, a chewy American-style, or a thick Sicilian crust, our calculator takes the guesswork out of the process.
Simply select your dough style, size, and quantity, and let our tool provide you with the ideal flour, water, yeast, salt, and oil measurements for consistent, high-quality results every time.
| Neapolitan Light, airy, and high-temperature baked |
American Soft, chewy, and slightly crisp |
Sicilian Thick, crispy-bottomed, and airy |
Click here to read about ingredients
Pizza Ingredients
The ideal flour to use is Tipo 00 due its very fine grain size, but a high-grade bread flour will also work well
If using Tipo 00 flour, the water ratio should be 65% but when using high grade bread flour adjust the water ratio to between 50% and 55%. The water ratio for high grade bread flour has to be reduced because it cannot absorb the same amount of water as Tipo 00 because of the coarser grain size. The water should ideally be at room temperature
The salt adds flavour to your dough but also helps strengthen the gluten structure, we recommend using sea salt.
We base our recipes on dry yeast because it is readily available, but if you have live yeast just double the amount used.
- Flour
- Water
- Salt
- Sugar
- Olive Oil
- Dry Yeast