New York Pizza Dough Calculator

This New York pizza dough calculator builds the dough behind big, foldable slices with a crisp-yet-chewy crust. Punch in your ball count, weight and hydration to get flour, water, salt, yeast, and the small additions that define the style. Unlike lean Neapolitan dough, New York dough usually includes a little olive oil and often a touch of sugar, with hydration commonly around 58 to 63%, which helps it brown and stay pliable in a home oven.

Ball weight sets your pie size; a roughly 14 inch round often starts near 350 to 400 grams, stretched thin with a slightly thicker rim. The calculator keeps every ingredient proportional as you scale up for a crowd, so the dough handles the same whether you make one pie or six. A useful tip is to cold-ferment the balls in the fridge for a day or more, which deepens flavor and makes the dough easier to stretch without tearing.

How baker’s percentages work

Professional bakers size recipes by baker’s percentage: flour is always 100%, and everything else is a percentage of the flour weight. That makes a recipe easy to scale to any batch, set your total dough weight and hydration, and the flour, water, salt and yeast fall out automatically. Weigh ingredients in grams for the best results.

Pizza hydration by style

Lower hydration is easier to handle; higher hydration gives an airier, more open crumb but is stickier to work.