Easy Pizza Dough Calculators

pizza calculator

These dough calculators are based off recipes tailor-made for pizza ovens, the same recipes I use in all of my reviews. I designed the calculators to be as simple as possible while still offering customizations including: pizza size and quantity, hydration percentage, Poolish/Biga preferment options, and yeast type.

A few more important notes about this pizza dough calculator:
  • As recipes increase in size, yeast percentages should decrease. This calculator cuts the yeast % down from 0.4% of total flour to 0.26% (33% reduction) when increasing beyond 12 dough balls.
  • This calculator includes a bowl residue compensation value of 1.5%. This is the assumed loss of total dough weight as a result of sticking to hands or leftover in the bowl.
Finally, below each calculator, you’ll find step-by-step instructions to finish out the recipes. If you have any questions, drop a comment below. I always try to respond within 1-2 days.

Neapolitan Pizza Dough Calculator

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Neapolitan Pizza Calculator (2024)
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Neapolitan Recipe Instructions

Mix

  1. Heat the water in the microwave for 30 seconds; this should result in 80-90F water. Add the yeast to the water and let sit for 5 minutes.
  2. If you’re using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you’re using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active Dry yeast, but does not need to be activated in water (works as IDY).
  3. Meanwhile, in the bowl of a stand mixer (turned off!), mix together flour, yeast (if using IDY), and salt by hand. Fit the mixer with a dough hook and turn on medium. Slowly add water and mix until smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.

Rest

  1. Remove dough from bowl and briefly knead by hand to form a taut ball. Place on counter, cover it with the bowl, and allow to rest for 20 minutes.

Room Temp Ferment (1 hr)

  1. Divide dough and shape into 3 balls. Place in a lightly oiled air-tight container with lid or bowl with plastic wrap. Ferment at room temperature (~70F) for 1 hour.

Cold Ferment (24-48 hr)

  1. Place in refrigerator overnight, or up to 48 hours. Remove the container from the fridge 3 hours before planning to cook, giving the dough time to come to room temperature.

Stretching Dough

  1. Mix equal parts 00 flour and semolina flour in a large bowl (just 00 flour will work as well but the addition of semolina helps prevent sticking when launching). Drop a dough ball into the flour to lightly coat both sides.
  2. On a lightly floured surface, using your fingers and starting from the center of the dough, begin stretching outward. The goal is to push any oxygen in the dough outwards toward the crust. Continue stretching until 12″. Using a lightly floured bamboo peel, launch away into your 800-900F Ooni pizza oven!

Poolish (Day 1)

  1. In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F.
  2. If you’re using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you’re using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).
  3. Add the flour (preferment section only!) and IDY yeast to the bowl of a stand mixer. Next, add the water (preferment section only!) and mix well with hands, or a spoon, until fully incorporated.
  4. Cover with a lid or saran wrap, tightly. Allow to sit at room temperature for 2 hours before placing in the refrigerator for 18-24 hours.

Dough (Day 2)

  1. Remove poolish from refrigerator and allow to come to room temperature, about 1 hour. With the poolish still in the bowl of a stand mixer, add the remaining water (final dough section!) and mix by hand. Fit the mixer with a dough hook and turn on medium. Slowly add flour (final dough section!) and salt and mix until dough is smooth and elastic, scraping down the flour on the sides with a spatula as needed, 5-8 minutes.
  2. Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with a lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Pizza Day (Day 3)

  1. Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.

Biga (Day 1)

  1. In a glass measuring cup or microwavable bowl, heat water in the microwave for 20 seconds; this should result in a temperature of 80-90F.
  2. If you’re using Fresh or Active Dry Yeast, mix the yeast into the water and let sit for 2 minutes. If you’re using Instant Dry Yeast (IDY), proceed to the next step. Note: Caputo yeast is labeled as Active yeast, but does not need to be activated in water (works as IDY).
  3. Add the flour and yeast (if using IDY) to a large bowl. Slowly pour the water (preferment section only!) into the bowl of flour and mix well with hands, or a spoon, until fully incorporated and no dry flour remains. It will be a very shaggy texture and will not form into a dough – don’t worry, this is what we want!
  4. Cover the bowl with saran wrap tightly. Poke a small hole in the center of the film with a pen. Allow to sit at room temperature for 18-24 hours.

Dough (Day 2)

  1. Transfer the Biga to the bowl of a stand mixer. Add the salt and remaining water (Final Dough section) and mix by hand until beginning to incorporate into a dough. Fit the mixer with a dough hook and turn on medium, mixing until dough is smooth and elastic, 5-8 minutes.
  2. Remove dough from bowl and knead by hand, 2 minutes. Flip the bowl over top of the dough and allow to rest for 20 minutes; you will notice the gluten is stronger after the rest. Divide the dough into equal pieces, roughly 270g each. Knead into a taut ball before placing in a lightly oiled bowl or proofing container, seam-side down. Cover the bowl with an air-tight lid or saran wrap and place in the refrigerator to cold ferment for another 18-24 hours.

Pizza Day (Day 3)

  1. Remove the dough from the refrigerator and allow to come to room temperature, at least 2 hours (assuming 70F; +/- an hour depending on room temp). With a lightly floured dough scraper/cutter, gently pick up a doughball and place it into a bowl with 50/50 semolina and 00 flour. Lightly coat both sides to prevent stickiness before continuing to stretch and bake.

New York Pizza Dough Calculator

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New York Pizza Calculator
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Dough

  1. Using a stand mixer fitted with dough hook attachment, mix together flour, sugar, salt, and yeast (note: depending on your yeast, you may need to activate it; in this case, you will add yeast to the water – instead of the flour – and let sit for 5 minutes).
  2. With the stand mixer on medium speed, pour water and oil into dry ingredients and continue mixing until formed into a smooth ball, about 10 minutes. The dough should be slightly sticky, yet stretchy.
  3. Place dough on counter and hand knead for 2 minutes, forming the dough into a ball. Flip the bowl (from the mixer) over the dough to cover it and let rest for 20 minutes. You will notice the gluten is stronger after this short rest.

Cold Ferment

  1. Divide the dough based on the “weight per dough ball” from the calculator; stretch and fold them a few times before forming into taut dough balls. In a lightly oiled bowl or proofing container, place the dough balls seem-side down. Cover tightly with plastic wrap or lid and place in refrigerator overnight or up to 48 hours.
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