Pizza Dough Ball Weight
Free Pizza Dough Ball Weight calculator with clear step-by-step results.
About Pizza Dough Ball Weight
Dough ball weight is the pizza's surface area multiplied by a thickness factor in grams per square centimetre - about 0.10 for a Neapolitan base and 0.16 or more for a pan pizza. Working back through hydration and salt percentages gives the flour and water to weigh out.
Formulas
Dough ball weight
Grams = pi x (diameter / 2)^2 x thickness factor
Flour from total dough
Flour = total dough / (1 + hydration + salt as decimals)
Worked example
With the default values below, Pizza Dough Ball Weight returns Weight per dough ball of 74.2. Change any input above and every figure here is recalculated in your browser.
Inputs used
- Finished pizza diameteraccepts 10–60 cm
- 30 cm
- Thickness factoraccepts 0.04–0.25 g/cm2
- 0.105 g/cm2
- Number of pizzasaccepts 1–200
- 8
- Dough hydrationaccepts 45–100 %
- 62 %
- Saltaccepts 0–5 %
- 2.5 %
Results
- Weight per dough ball
- 74.2 g
- Total dough needed
- 594 g
- Flour required
- 361 g
- Water required
- 224 g
Step by step
- 1Values used
- 2Dough ball weight
- 3Flour from total dough
- 4Weight per dough ball= 74.2 g
- 5Total dough needed= 594 g
- 6Flour required= 361 g
- 7Water required= 224 g
Assumptions and limits
- The result is derived only from the 5 inputs listed above. Anything not among them is not part of the calculation.
- In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
- Figures are rounded for display to 1 decimal place, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.
Frequently Asked Questions
What thickness factor should I use?
Roughly 0.09-0.11 for Neapolitan, 0.11-0.13 for New York style, and 0.15-0.20 for pan or Detroit style. Adjust in 0.005 steps - it is a sensitive parameter.
Why isn't yeast in the flour calculation?
At 0.2-1% of flour weight it is a rounding error against the total, and it is easier to add on top once the flour weight is known.