Calculate exact dough weights, baker’s percentages, and style-based thickness factors for better pizza at home.
Choose your style and size. Adjust the details to match your perfect pizza.
Exact weights. Better pizza.
| Ingredient | Amount | Baker’s % |
|---|---|---|
| Bread Flour 12–14% protein | 285 g | 100% |
| Water | 177 g | 62% |
| Active Dry Yeast | 1.1 g | 0.40% |
| Salt | 7.1 g | 2.5% |
| Sugar | 5.7 g | 2% |
| Olive Oil | 8.6 g | 3% |
The diameter determines the radius, and the thickness factor determines how much dough you need for your desired crust style. A higher factor makes a thicker crust, while a lower factor makes a thinner, crispier crust.
Thin crust (general)0.10
NY “street / slice”0.085–0.10
“Elite” NY0.065–0.085
Medium crust0.11
Thick crust0.12–0.13
Neapolitan — high temp0.07–0.08
Neapolitan — home oven0.095–0.11
Cracker — crispy0.05–0.08
Cracker — tender0.09–0.10
American style0.12–0.14
Chicago deep dish0.11–0.135
Sicilian style0.12–0.13
Different pizza styles need different dough weights and thickness factors.
Learn About Pizza Styles →
Hydration affects dough texture, flavor, and how it bakes.
Explore Hydration →
A longer, colder ferment develops better flavor, texture, and handling.
Learn Fermentation Basics →From classic Neapolitan to pan pizza, explore tested recipes and in-depth guides from flour to finished crust.
