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Pizza Dough Calculator

Calculate pizza dough ingredients based on number of pizzas and size

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๐Ÿ‡ฉ๐Ÿ‡ฐ All calculations are based on Danish rules, rates, and currency (DKK). This calculator is translated for convenience but applies exclusively to Denmark.

Pizza Dough Calculator

Calculate the precise amounts of flour, water, salt, yeast, and olive oil for your homemade pizza. Simply enter the number of pizzas and the diameter, and the calculator does the rest.

The perfect pizza dough

Good pizza dough is about the right ratio between ingredients. The calculator uses 65% hydration, giving a dough that's easy to work with and produces a crispy crust. Salt is added at 3% of flour weight for flavor, and yeast at 1% for slow, flavorful rising.

Rising tips

Let the dough rise for at least 2 hours at room temperature, or even better in the fridge for 24-72 hours. The longer the rise, the more flavor develops. Cold-risen dough is more pliable and easier to shape.

Baking pizza

Bake the pizza at the highest temperature your oven can reach โ€“ ideally 250-300ยฐC. Use a pizza stone or baking sheet for a crispy crust. Baking time is typically 8-12 minutes.

Frequently Asked Questions

What is the best hydration for pizza dough?

65% hydration is a good starting point for home-baked pizza. It gives a dough that's easy to work with. Experienced bakers can increase to 70-75% for a lighter crust, but it requires more practice. Neapolitan pizza typically uses 60-65% hydration.

Can I use dry yeast instead of fresh yeast?

Yes, you can use dry yeast. Use about one third of the amount of fresh yeast. If the recipe calls for 3 g fresh yeast, use 1 g dry yeast. Dry yeast can be added directly to the flour without pre-dissolving.

How long should pizza dough rise?

At least 2 hours at room temperature. For the best flavor and texture, 24-72 hours in the fridge is recommended. Long, slow rising gives a more complex flavor and lighter crust. Take the dough out of the fridge 1-2 hours before use.

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