I want to make pizza

The right dough ball for your pizza size.

Choose the number of pizzas, their diameter and how thin or airy you want them. You immediately get the weight per ball and the total dough weight.

A practical starting point; your oven and method decide the final few grams.

Your pizzas

How large and how airy?

Measure the desired diameter from edge to edge, then choose the style closest to your pizza.

Preferred style
Dough loading

This number connects pizza surface area to dough weight. The examples are enough for most home bakers.

Your target weight

Divide the dough like this

Per dough ball240 g
Total dough
720 g
Useful range per ball
220–260 g
Surface per pizza
707 cm²

Start with the target weight. Go slightly lower for a thinner base or higher for a fuller rim.

Turn it into a recipe

Use the total dough weight in the regular calculator, then choose hydration, salt and yeast or starter.

Open the calculator