Pizza Dough by Size Calculator
Work out the dough-ball weight for any pizza diameter using the baker’s thickness factor, then scale it to the number of pizzas you are making.
How it works
Dough ball (oz) = π × (diameter ÷ 2)² × thickness factor · grams = ounces × 28.35
Professional pizzaioli size dough with a "thickness factor" (TF) — the ounces of dough per square inch of finished pizza. Multiply the pizza’s area by the TF to get one dough ball’s weight, then scale up by the number of pizzas. A thin cracker crust runs around 0.085, a New York medium around 0.10, and a thick pan crust 0.12 or more.
Worked example
A 12" pizza has area π × 6² = 113.1 sq in. At a 0.10 thickness factor that is 113.1 × 0.10 = 11.3 oz, or about 320 g, per ball. For four pizzas you need roughly 1,282 g of total dough.
Frequently asked questions
What is a thickness factor?
It is the weight of dough (in ounces) per square inch of pizza. It bakes the crust thickness into a single number, so you can size a dough ball for any diameter by multiplying the area by the factor.
Should I account for dough lost during handling?
Some bakers add 1–2% to cover trimming and sticking. The weights here are the finished dough-ball targets; scale up slightly if your process wastes dough.
How does this differ from a hydration calculator?
This tells you the total dough weight per pizza. A hydration or baker’s-percentage calculator then splits that weight into flour, water, salt and yeast.
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This calculator is for educational purposes. Double-check important results before acting on them.