How the Pizza Dough Calculator Works
This calculator determines the exact amounts of each ingredient for homemade pizza dough, based on the number of pizzas, pizza type, and chosen rising time. The proportions follow the guidelines of the Association of True Neapolitan Pizza (AVPN) and professional pizzaiolo techniques.
The Dough Formula
Pizza dough is based on precise ratios relative to flour, known as baker's percentages:
- Water (hydration): from 55-62% (Neapolitan AVPN) to 80% (pinsa)
- Salt: 3% of flour
- Oil: 2% for Neapolitan, 5% for pan and pinsa
- Yeast: varies based on rising time
The Three Pizza Types
Neapolitan pizza is the classic: high puffy rim, thin center, traditionally baked in a wood-fired oven. At home, excellent results come from a ventilated oven at maximum temperature with a baking stone.
Pan pizza is crispy and light, with higher hydration and baked in an oiled pan. The dough is stretched directly in the pan and left to rise in shape.
Pinsa romana is the modern evolution: high hydration, flour blend, oval shape. The crust is crispy outside and soft inside, with superior digestibility thanks to long fermentation.
The Importance of Rising Time
A quick rise (3 hours) is practical but produces less digestible pizza. A long cold fermentation (24-48 hours in the refrigerator) develops complex flavors, improves crumb structure, and makes the dough much lighter.
The rule is simple: the longer the time, the less yeast you need. With 48 hours of cold fermentation, just 0.5 g of fresh yeast per kg of flour is enough.