Free Pizza Dough Ball Weight calculator with clear step-by-step results.
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.
Dough ball weight
Grams = pi x (diameter / 2)^2 x thickness factor
Flour from total dough
Flour = total dough / (1 + hydration + salt as decimals)
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.
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.