Author Topic: Pizza Dough Math  (Read 361 times)

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Offline specialmonkey

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Pizza Dough Math
« on: June 17, 2021, 12:51:22 PM »
Hi Everyone,

If I only know the number of pizzas I want to make, let's say I want to make x6 12" pizzas (NH style - thinnish / crisp crust - with maybe a 9.5oz ball per pizza?), how would I calculate the weights to make 6 (or an arbitrary number of) dough balls, using only a baker's recipe?

What is the typical presentation of a baker's recipe anyway (percents only, weights with expected yield, etc.)?

It seems a dough ball weight constant might be a good constant to have, but then again I suppose beyond pizza circumference, dough ball weight would be variable depending on recipe, pizza style, preference, etc.?

I'm currently using variations of a volume recipe that makes 4 balls of approximately the right size - so could scale it, ending up with slightly fewer or more balls than needed - but I'm interested in learning the professional way to do this, to hopefully achieve better and more consistent results.

Looking at Tom Lehman's NY style recipe - we have percents, bulk weight, and single pizza volume/weight - which is probably more info than a typical baker's recipe would have? - :

--------------------- Percents
100%    High gluten flour
58 - 65%    Water
0.5 - 3%    Salt
1 - 2%    Olive oil
0.17 - 0.5%    Instant dry yeast

--------------------- Bulk weights
25.0 pounds High gluten flour
15 - 16 pounds Water
6 ounces Salt
4 ounces Olive oil
2 - 3 ounces Instant dry yeast

--------------------- Single ball volumes / weights
2 cups    263 grams High gluten flour
3/4 cup    166 grams Water
3/4 teaspoon    4 grams Salt
1/2 teaspoon    2.5 gram Olive oil
1/2 teaspoon    1.3 grams Instant dry yeast

Given only one of the 3 bits of info above (e.g. percents, bulk, or single ball info), how would I go about making 6 dough balls for 12" pizzas?

Assuming I wanted to scale up to x8 16" pizza's - how would I go about it? Would I need to know dough ball weight as a baseline?


« Last Edit: June 17, 2021, 01:11:39 PM by specialmonkey »
I love a bit of glistening char on the crust! I'm using a Roccbox for the most part.

Offline 02ebz06

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Re: Pizza Dough Math
« Reply #1 on: June 17, 2021, 01:26:21 PM »
Making six 12" dough balls from a one dough ball recipe, is simply just multiplying each ingredient times 6.

If my math is correct here:
Going from one 12" ball to one 16" ball, you need to multiple "each" ingredient times 1.777778 to get the amounts for the 16" ball.
Then you can multiply each of those ingredients times the number of balls you want to make.

FYI - For accuracy, it is best to use a scale.  Do away with cups, teaspoons, etc.
« Last Edit: June 17, 2021, 01:31:34 PM by 02ebz06 »
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline Pete-zza

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Re: Pizza Dough Math
« Reply #2 on: June 17, 2021, 01:33:27 PM »

Looking at Tom's weights in grams for a single dough ball, the total is 263 + 166 + 4 +2.5 + 1.3 = 436.8 grams, or 15.4074 ounces--or 15.41 on a rounded basis.. That is for a 14" pizza. Based on this information, the thickness factor is [(436.8/28.35)]/[(3.14159 x 7 x 7)] = 0.10.

To get to the weight of a dough ball for a 12" pizza, here is the math: 3.14159 x 6 x 6  x 0.10= 11.31 ounces, or 320.6 grams. For six dough balls, you multiply the single dough ball weight by 6.

For the weight of a dough ball for a 16" pizza, the math is 3.14159 x 8 x 8 x 0.10 = 20.11 ounces, or 570 grams. For eight dough balls, just multiply the single dough ball weight by 8. You can also get the same answer by multiplying 15.4074 x (64/49) = 20.12.

To get specific ingredient amounts, you can use either the thickness factor option or the dough ball weight option, along with the percents of ingredients you want to use, and also the number of dough balls you want to make, in a dough calculating tool such as given at:


For bowl residue compensation, you might use 1.5% for a NY style.


Offline HansB

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Re: Pizza Dough Math
« Reply #3 on: June 17, 2021, 02:31:51 PM »
If you know your dough ball weight like your 9.5 oz. or 270g you can do:

100%    High gluten flour
58 %    Water
3%    Salt
2%    Olive oil
0.5%    Instant dry yeast

Total is 163.5%.  For a 270g dough ball divide 270 by 1.635 to get 165g, that's your flour weight.

If you want 6 270g dough balls use 6X270= 1620.         1620 divided by 1.635 = 990.   990g would be your flour weight, just use the other ingredients % to get the rest based on the flour weight.
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