Pizza Dough Ball Weight by Size: A Worked Chart

Pizza diameter does not determine one correct dough weight. The amount depends on how thin you stretch the center and how much dough you reserve for the rim. For a useful starting chart, choose a dough loading per unit of area and keep that assumption visible.

The ball-weight calculator estimates round portions from diameter and an editable style/thickness assumption. If you already like a pizza you make, its actual weight is a better reference than a generic size label.

One chart, one stated assumption

The following weights use 0.085 oz/in², an illustrative loading selected for this calculation, not an AVPN requirement or a universal pizza standard. Area is π × (diameter ÷ 2)²; grams are area × factor × 28.349523125.

A 12-inch pizza made with 250 g instead implies about 0.0780 oz/in². Neither result is automatically wrong: they describe different loadings. AVPN’s regulations discuss dough portions in relation to pizza diameter, but do not define the example factor used in this table.

Scale area, rather than diameter

If a 12-inch pizza works with 250 g and you want the same loading at 16 inches, multiply by (16 ÷ 12)². That gives 444.4 g. Multiplying by 16 ÷ 12 alone would give only 333.3 g, reducing dough per unit of area.

This scaling assumes you keep a similar crust profile. A large reserved rim, a very thin center or deep sides can change the result. Record what you stretched successfully before using it as your reference.

Turn portions into a batch

Four 250 g balls require 1,000 g total dough. They do not require 1,000 g flour. At 62% water, 3% salt and 0.15% instant yeast, the flour is 1,000 ÷ 1.6515 = 605.5 g. The master calculator includes the other ingredient percentages in that denominator.

Weigh portions after mixing, allowing for dough left on the bowl and bench. If a portion cannot reach the intended diameter, first check rest and dough temperature instead of immediately adding more dough. For rectangular trays or a factor derived from a known dough weight, use the pan calculator.