Detroit Pizza Dough Calculator: Pan Sizing & Recipe

Measure your pan and choose a dough loading. The displayed style factor and hydration are editable planning examples, not universal Detroit requirements.

Full recipe controls · All tools

Interactive Formulation

Calculate your dough

Measure your pan and choose a dough loading. The displayed style factor and hydration are editable planning examples, not universal Detroit requirements.

1

Batch Size & Pan Weight

Choose how many pans and set dimensions to calculate dough weight per pan

Calculation Mode

Pan Shape

Number of Pans

Rectangular Pan Presets

Length (inches)

Width (inches)

Thickness Factor (TF)

0.140oz/sq.in

Thin (0.08)Standard (0.14)Thick (0.20)

2

Hydration (Water Content)

Controls dough stickiness, extensibility, and open crumb texture

Water % (of Flour)

72%High

50% Stiff62% Neapolitan72% Detroit / Pan85%+ Slack

3

Fermentation Schedule & Yeast

Estimate yeast for a schedule, then check dough readiness

Fermentation Schedule Preset

Yeast Type

Yeast Percentage %0.40%

Lower doseEditable percentageHigher dose

⚙️

Advanced Baker Settings

Salt %, Pre-ferments (Poolish/Biga), Fats, Sugars, Custom Timers & DDT

Fine Sea Salt %2.2%

1.5% Mild2.5% Standard3.0% AVPN-Informed4.0% High

Pre-Ferment (Poolish · Biga · Sourdough)

Custom Proofing Time & Ambient Temperature

Room Temp Proof (Hours)

Room Ambient Temp (°C)

Cold Ferment (Fridge 4°C Hours)

House planning estimate: time, room temperature and yeast type. Actual fermentation also depends on flour, salt, dough cooling and yeast condition. See the methodology for assumptions.

Secondary Fats & Additives

Extra Virgin Olive Oil / Fat %3%

0% Neapolitan2–3% NY / Detroit18% Chicago Deep

Sugar / Honey %0.5%

0% (None)1.5% (NY Browning)4% (Sweet)

Diastatic Malt Powder %0%

0%0.5% (Home oven browning)1.5%

OUTPUT · TOTAL DOUGH BATCH

556 g

Pans

1

Per Pan

556 g

❄️ 48h Cold (4°C) + 4h Room Temp (21°C)

FlourWaterSaltYeastOilSugar

Ingredient Measurements

Total flour and water include preferment contributions. Starter is a subset of these totals; do not add it twice.

Baker's %

IngredientWeight (g)Baker's %

Flour312.2 g100%

Water224.8 g72%

Fine Sea Salt6.87 g2.2%

Instant Dry Yeast (IDY)1.25 g0.40%

Olive Oil / Fat9.37 g3%

Sugar / Honey1.56 g0.5%

Diastatic Malt0 g0%

Bake context

Oven planning example: 250°C / 485°F. Adjust for your oven and recipe.

Flour Recommendation

Strong bread flour (12.5–13.5% protein) or bread flour + semola blend

Pan geometry comes first

For the initial 14 × 10 inch pan, area is 140 in². At the example factor 0.14 oz/in², dough is 19.6 oz, or approximately 556 g before display rounding. A factor describes mass per area, not a guaranteed finished height.

Record a loading you like

If 500 g works in a 140 in² pan, divide its ounce weight by 140 to find about 0.12598 oz/in². Use the independent pan calculator to reverse-calculate this factor and scale it to another pan without changing the loading.

Proofing and pan preparation remain recipe choices

The ingredient tool does not model pan depth, cheese, topping moisture or pan oil. Follow your recipe for the supported shaping and proofing process. Keep these variables steady when comparing hydration or portion weight.

Calculate a factor from a known pan and weight.

Sources and scope

King Arthur Baking: Baker’s PercentageFlour-based ingredient percentages.
King Arthur Baking: Pizza Crust recipeA specific home-oven recipe and refrigerated workflow, not universal timing.

Worked calculations and planning examples are this site’s illustrations. A source’s product or recipe guidance is not a universal pizza standard.

Keep planning your dough

Pizza Dough Thickness Factor: Weight per Unit of Area

Calculate thickness factor forward or backward, convert oz/in² to g/cm², and scale a successful pan pizza without assuming a universal dough loading.

Pizza Dough Hydration Chart: Compare Water Ratios

Read hydration as water divided by all flour, compare practical trial ratios, and account for preferment water without confusing hydration with dough moisture.

Pizza Dough Too Sticky: Diagnose Before Adding Flour

Separate surface sticking from a formulation or proofing problem, check water and starter accounting, and make a controlled adjustment for the next batch.

Cold Fermenting Pizza Dough: Plan the Whole Schedule

Build a refrigerated dough workflow around mixing, cooling, cold storage and final proof, with honest yeast estimates and readiness checks.

Browse all guides · Calculation methods and assumptions · Open the master dough calculator