Pizza Dough Ball Weight Calculator: Size & Thickness

Change diameter and thickness assumptions to compare portion weights. Area-based sizing is initially enabled, so the displayed dough weight responds to diameter.

Full recipe controls · All tools

Interactive Formulation

Calculate your dough

Change diameter and thickness assumptions to compare portion weights. Area-based sizing is initially enabled, so the displayed dough weight responds to diameter.

Batch Size & Dough Ball Weight

Choose how many pizzas and how large each dough ball is

Calculation Mode

Target pizza diameter (inches)

Area-based thickness assumption

Calculate portion weight from diameter and thickness

Style factors are planning examples. Entering a manual weight disables area sizing. Use a custom or reverse-calculated factor.

Number of Pizzas / Balls

Weight per Ball (g)

Example portion sizes:

Hydration (Water Content)

Controls dough stickiness, extensibility, and open crumb texture

Water % (of Flour)

65%Standard

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

Fermentation Schedule & Yeast

Estimate yeast for a schedule, then check dough readiness

Fermentation Schedule Preset

Yeast Type

Yeast Percentage %0.35%

Lower doseEditable percentageHigher dose

⚙️

Advanced Baker Settings

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

Fine Sea Salt %2.5%

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 %2%

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

Sugar / Honey %1.5%

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

Diastatic Malt Powder %0.5%

0%0.5% (Home oven browning)1.5%

OUTPUT · TOTAL DOUGH BATCH

2168 g

Balls

Per Ball

542 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 %

Flour1261.6 g100%

Water820 g65%

Fine Sea Salt31.5 g2.5%

Instant Dry Yeast (IDY)4.42 g0.35%

Olive Oil / Fat25.2 g2%

Sugar / Honey18.9 g1.5%

Diastatic Malt6.31 g0.5%

Bake context

Oven planning example: 290°C / 550°F. Adjust for your oven and recipe.

Flour Recommendation

High-protein bread flour (W300+, 12.7–14% protein)

Area drives the estimate

Area is π × (diameter ÷ 2)². At 16 inches and the example 0.095 oz/in² factor, weight is about 541.5 g before rounding. The factor is an editable planning assumption associated with the preset, not a universal weight for a New York pizza.

Scale a known portion

If 250 g works at 12 inches, the same loading at 16 inches needs 250 × (16 ÷ 12)² = 444.4 g. Changing the reserved rim or center thickness changes the practical result.

Use an explicit weight when you know it

Manual ball weight overrides the diameter estimate. For a pan or a factor derived from a successful bake, use the pan dough calculator. The master calculator provides the complete advanced recipe controls.

Use custom factors and reverse sizing.

Sources and scope

King Arthur Baking: Baker’s PercentageFlour-based ingredient percentages.

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

Pizza Dough Ball Weight Calculator: Size & Thickness

Calculate your dough

Batch Size & Dough Ball Weight

Hydration (Water Content)

Fermentation Schedule & Yeast

Advanced Baker Settings

Ingredient Measurements

None

Area drives the estimate

Scale a known portion

Use an explicit weight when you know it

Sources and scope

Keep planning your dough

Pizza Dough Ball Weight by Size: A Worked Chart

Pizza Dough Thickness Factor: Weight per Unit of Area

Pizza Dough Hydration Chart: Compare Water Ratios