“How many pizzas, of which size, do YOU want ? “ The Pizza Guy

If you did not, Watch the pizza dough video first. Now.

If you’re just looking for a solid recipe, then check out my super legit pizza dough recipe

Want to make a homemade pizza dough, huh ? How brave (and foolish) of you ! On top of that, you want to respect authentic Neapolitan Pizza dough proportions. Well, this ain’t gonna be easy but let me help you on this laudable quest, by making the calculations for you.

Instead of talking about dough and flour amount or whatsoever, let’s ask the real and only legitimate user-friendly question : “How many pizzas, of which size, do YOU want ? “ Consider this problem solved : Use this handy calculator and sort this out now !

PHP to JS Translation by Andrés Reyes Monge @armonge

You want :

You need :

•   g   Flour
•    g (or ml)  Water
•   g  Salt
•   g   Fresh Yeast

I know this last number sounds very low, but it just works. Try it.

86 Comments on “Pizza Dough Proportions, Automatic Calculator”

    1. Finally there is a youtuber who knows that baking and weight are the only way to go.

      If you go to wolfram alpha and type in 100 grams flower to US cup and you will find a standardised ratio.*
      But I’m so done with baking and with cups, if not it is only for the washing up. Just used a liquid and then need to scoop up flower? Wash the measure cup quickly dry hands and continue.

      Big bowl and scales what is not to love?

    1. I don’t understand why use cups or US measuring standards. Nowadays is not only obsolete is no longer use in culinary school. Metric system is a lot easy to use if you use a digital scale to weigh in grams is much simpler! I learned the US standard in school but now I learned the metric standard use by most countries and I don’t want to go back! Thank you!

  1. Hello, i suppose the yeast quantity is for the dry one, if we go for the fresh one we have to double the needs, is that right ?

    1. No! He is making REAL Neapolitan pizza… you are only allowed to use the cake-style yeast. (In the video he told you to watch) He says use half the amount of the dry yeast, if you must.

  2. Are you sure about the yeast here? I get stuff like 0.4 and 0.5 *grams*, which can’t be right, it’s far, far too little. Most recipes recommend almost 10 times that!

    1. It’s all about the rising times. The longer you give the dough to rise, the less yeast you need. If you need your dough ready to go in the oven in one hour, some people use a cube up to 4% yeast. But if you give it time, like in his video, much less yeast is needed.

  3. Important! The success of making bread products depends on the correct weight measurement. Therefore using a scale is much more accurate than using cups and tea/tablespoons. 2nd a work counter slightly warmer than room temperature is also often giving better results. Success really depending on accuracy. Adjusting the water percentage is also important according the length of time it is needed in the oven. Traditional pizza oven 57% (ready in 4 to 6 minutes 360-400c),electric pizza oven with stones 60% (baking time 10 minutes, 250-300c), normal kitchen oven up to 70%(20 minutes, 200-220c ).

  4. For one or two pizzas, the yeast required comes out under a gram. For such weighing, there are small scales available which increment in 0.1 gram.

  5. Awesome dough. I tried this dough using a kitchen scale to measure. U.S. Standard will not work. If a cup is used, it is not the same amount. A cup of all purpose won’t weigh the same as bread flour. Or the flour may be more dense than others. Spend $30 on a scale. You won’t be disappointed. This dough is better and simpler than any other I have tried. The sauce he used in his video was simple and very tasty. Don’t bother with any other sauce with a list of 15 ingredients. Thanks French guy!

  6. Indeed, as some already suggested I would use half the amount of salt it stated and double the amount of yeast.
    Also a bit of (olive)oil should be used(optional) in the same weight as the salt.

  7. Thank you very much best dough I ever made in my life ,you the man thanks a lot ,to be honest you made my day and I can’t thank you enough ,perfect dough I made couple of them one for the family and one for friends and they said it’s the best pizza we ever tasted in along time ,thanks a lot again

  8. Oh my goodness! Impressive article dude! Many thanks, However I am experiencing problems with your RSS.
    I don’t know the reason why I can’t subscribe to it.
    Is there anyone else getting the same RSS problems? Anyone who
    knows the answer can you kindly respond? Thanx!!

  9. The calculator is not working.. Also the whole world except America uses g and ml. So convert it yourself, Americans.

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  18. Question: In case I would like to use sourdough starter instead of yeast, could you please tell me how much should I use?. Also, I normally use 2/3 flour tipo 00 and 1/3 of semolina flour which I believe it is a good combination

  19. Hi Alex,

    If I am using a sour dough starter instead of yeast, how much starter should I use?

    ( I know if itnot authentic before anyone starts! 🙂 )



  20. Hey French Guy! Just tried out your pizza dough recipe and it came out great! I’ve never done any kind of baking or dough making before whatsoever, so I’m all the more impressed that it worked! Cheers for your YouTube videos and this website! Stefan.

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  24. We Europeans haven’t used cups since the middle ages. We’re now in the 21st century – let’s keep it metric 😉 I use “00” Italian flour and dried yeast, which works well. I also use a pizza stone (available on Amazon) and make sure it’s been preheated for at least an hour at a 240° C
    The result is: a bloody awesome pizza

  25. Doing mathematical solution manually is good thing because the knowledge will be kept refreshing but sometimes when you are doubtful with your answer, it will be good if you can have some reference or guidance to make sure your solution is correct. So calculator would be handy in this case. Plus, if you are on doing it on a very short time, calculator would really help you save time.

  26. Who put a spell on me ! This recipe didn’t work for me.
    The pizza is not fluffy at all, too much salt in it…
    I will give another try with with twice the amount of yeast and a tad less salt.

  27. Your videos are awesome . Both informative and hilariously pleasant
    Full of sparkling life. Congratulations Frenchguy .
    Vive le France !

  28. For people who reduced salt intake this is too much salt. Definitely right amount of yeast. I had to add more water to get the right smoothness of the dough with my Canadian bread flower. Overall I love it

  29. I use this calculator with my pizza business and works all the time. Weighting in grams is very easy, cups will simply won’t do. Bought a used scale for five bucks and I never again used cups to measure out ingredients. In result accurate portion dough balls all the time. Thank you Alex happy holidays from America

  30. Thank you very much, this recipe works out very well. I made my dough with 65% moisture and I use them to make braided breadsticks that were extremely delicious. My twelve-year-old also helps with this easy recipe and it is working out very well and she is working on her 5th dough by herself. So much more precise when you using grams and they have the scales at Costco at a very reasonable price.

  31. Love this easy recipe, and Alex’s enthusiasm for delicious food in life. Thanks to his great pizza and bread videos I learned how to shape a pizza and make a sourdough bread, boil the most wholesome eggs and enjoy homemade ramen—among many other things. So very happy! One question though, after dividing and shaping the dough into balls, can I put them in a fridge for a day or two? Thank you)

  32. Update on refrigerating pizza dough: at 70% hydration, it was perfect after three days fermentation, still good and tasty after five days, and a bit tangy after seven days. So, to me, 3-5 days is safe and enough time to deepen the flavour without sacrificing the quality.

  33. Grams is much more accurate. All bakers use it. We are even starting to use grams in America for all things ‘baking’’. Just get some scales!! Easy

  34. my own recipe of 500g flour 320g water 11g salt 7grams instant yeast is close this gives B/Ratio of 64% water makes it easy to handle yet wet enough for an electric oven.

  35. 11 oz flour
    7 3,369/25,000 fl oz water
    13,263/40,000 oz salt
    52,911/2,500,000 oz yeast.

    That is just not a handy way to express things. 😀

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