Pan pizza · Detroit pizza calculator
The right dough weight for your pizza pan.
Enter the inside dimensions and choose your preferred thickness. You immediately get the total dough weight and the amount per pan.
For Detroit, Sicilian and round pan pizza, including multiple pans.
Your pizza pan
Measure the inside bottom
Detroit pans often have sloping sides. Measure the bottom, not the size on the packaging.
Adjust formula
Percentages are based on flour weight. Adjust yeast for your fermentation time and temperature.
Your pan pizza
Your dough weight
Total dough452 g
- Dough per pan
- 452 g
- Area per pan
- 903.2 cm²
- Total area
- 903.2 cm²
Ingredients
- Flour
- 254 g
- Water
- 183 g
- Salt
- 6.3 g
- Oil
- 7.6 g
- Instant yeast
- 1 g
Your chosen thickness sets the unbaked dough weight per area. Fermentation and handling also affect the final crust height.
Prefer another pizza style?
Use the round pizza calculator for individual dough balls or the formula builder for sourdough and preferments.
From pan to crisp-edged pizza
How to use the calculated dough weight
The calculator gives you the starting weight. Careful measuring, a relaxed proof and a hot bake then create the airy base and crisp cheese edge.
1 · Measure the base
Measure where the dough sits
Measure the length and width across the flat inner base. Sloping sides and the wider top rim do not count.
2 · Stretch and proof
Ease the dough into the corners
Oil the pan, spread the dough gently and give it time if it springs back. Let it become visibly airy before topping.
3 · Top and bake
Bake for a crisp edge
Take the cheese right to the edge and bake in a well-preheated oven until the base is firm and the cheese edge is deeply caramelised.From calculation to bake
