Pizza dough, by the gram

Exact ingredient weights for any size, count, and crust, scaled from 26 recipes by bakers you trust.

Recipes from Brian Lagerstrom, Charlie Anderson, Chris Bianco, Dough Guy, and 8 more

Browse all 26 recipes

Size

16"

Pizzas

480g per pizza

2880g total

Bread flour: 1692g
Water: 1049g
Yeast: 6.8g
Salt: 42g
Sugar: 34g
Olive oil: 56g

Full recipe and steps

26 recipes

Compare	Recipe	What it makes	Time
Brian Lagerstrom
	Easy Pizza Everyday All-purpose flour, warm water, ready the same day in about 2 hours.	All-purpose flour, warm water, ready the same day in about 2 hours.	Same day, 90 min at room temp
	Detroit Pizza Pan Bread flour, 68% hydration, cold fermented overnight and baked in oiled pans.	Bread flour, 68% hydration, cold fermented overnight and baked in oiled pans.	Cold ferment 8–24 hrs
Charlie Anderson
	New York-Style New York High-gluten flour with a little whole grain, 65% hydration, cold fermented 2–3 days.	High-gluten flour with a little whole grain, 65% hydration, cold fermented 2–3 days.	Cold ferment 2–3 days
Chris Bianco
	Pizzeria Bianco Artisan The Phoenix pizzeria’s wet, all-purpose flour dough, ready the same day.	The Phoenix pizzeria’s wet, all-purpose flour dough, ready the same day.	Same day, about 3½ hrs
Dough Guy
	Classic New York Bread flour, 62% hydration, cold fermented for 2–4 days.	Bread flour, 62% hydration, cold fermented for 2–4 days.	Cold ferment 2–4 days
	Gluten-Free Everyday GF flour at 80% hydration, cold rested up to 48 hours.	GF flour at 80% hydration, cold rested up to 48 hours.	Cold rest up to 48 hrs
Gozney
	Simple Pizza Dough NeapolitanPizza oven Gozney’s beginner dough: four ingredients, mixed by hand, ready the same day.	Gozney’s beginner dough: four ingredients, mixed by hand, ready the same day.	Same day, about 9 hrs
	Neapolitan NeapolitanPizza oven A poolish-boosted Neapolitan dough with a long cold ferment, by Mike Fitzick.	A poolish-boosted Neapolitan dough with a long cold ferment, by Mike Fitzick.	Poolish 16 hrs, then cold 24–48 hrs
	100% Biga NeapolitanPizza oven Every gram of flour goes into the biga the day before, for a light, airy, flavorful crust.	Every gram of flour goes into the biga the day before, for a light, airy, flavorful crust.	Biga 16–18 hrs, then 1–2 hrs
Joe Beddia
	Pizzeria Beddia Artisan The Philadelphia pizzeria’s dough: a little sugar and oil, cold fermented for a day.	The Philadelphia pizzeria’s dough: a little sugar and oil, cold fermented for a day.	Cold ferment 24 hrs, then 3–4 hrs
Ken Forkish
	Saturday Dough Neapolitan A same-day dough with a whisper of yeast: mix in the morning, pizza for dinner.	A same-day dough with a whisper of yeast: mix in the morning, pizza for dinner.	Same day, about 8 hrs
	48–72 Hour Biga Dough Neapolitan A stiff biga and a long cold ferment for deep flavor, with almost no yeast.	A stiff biga and a long cold ferment for deep flavor, with almost no yeast.	Biga 12 hrs, then cold 36–60 hrs
King Arthur Baking
	Neapolitan-Style Neapolitan 00 flour, 73% hydration, a tiny bit of yeast and a 12–24 hour room-temp rise.	00 flour, 73% hydration, a tiny bit of yeast and a 12–24 hour room-temp rise.	Room temp 12–24 hrs
	Sourdough Pizza Artisan 00 flour with a little rye and whole wheat, naturally leavened, cold fermented 1–2 days.	00 flour with a little rye and whole wheat, naturally leavened, cold fermented 1–2 days.	Bulk 4 hrs, then cold 24–48 hrs
	Sicilian-Style Pan High-gluten flour, 73% hydration, a thick and airy crust baked in a sheet pan.	High-gluten flour, 73% hydration, a thick and airy crust baked in a sheet pan.	Same day, about 3 hrs
	Mini Pizzas Everyday Bread flour, 72% hydration, small 5½" pizzas ready the same day.	Bread flour, 72% hydration, small 5½" pizzas ready the same day.	Same day, about 2–2½ hrs
Nancy Silverton
	Pizzeria Mozza Artisan A wet, 83% hydration dough with a quick sponge, a touch of rye, and malt.	A wet, 83% hydration dough with a quick sponge, a touch of rye, and malt.	Same day, about 4½ hrs
Ooni
	Classic Dough NeapolitanPizza oven A simple, same-day Neapolitan-style dough for 900°F pizza ovens.	A simple, same-day Neapolitan-style dough for 900°F pizza ovens.	Same day, about 3 hrs
	Cold-Proof Dough NeapolitanPizza oven Very little yeast and a 1–3 day rest in the fridge, for a more flavorful Neapolitan-style crust.	Very little yeast and a 1–3 day rest in the fridge, for a more flavorful Neapolitan-style crust.	Cold 24–72 hrs, then 5 hrs
	Poolish Dough NeapolitanPizza oven Neapolitan-style dough with a 12-hour poolish, made for 900°F pizza ovens.	Neapolitan-style dough with a 12-hour poolish, made for 900°F pizza ovens.	Poolish 12 hrs, then 2 hrs + overnight cold
	Quick Pizza Dough NeapolitanPizza oven Plenty of yeast and a warm spot get this dough from bowl to oven in about an hour.	Plenty of yeast and a warm spot get this dough from bowl to oven in about an hour.	Same day, about 1 hr
	Easy Skillet Pizza PanPizza oven A tiny pinch of yeast and an overnight rise, pressed into an oiled skillet: crisp, golden, pan-style.	A tiny pinch of yeast and an overnight rise, pressed into an oiled skillet: crisp, golden, pan-style.	Overnight, 18 hrs at room temp
Serious Eats
	Neapolitan NeapolitanPizza oven A lean, no-knead dough with 65% hydration and a 2–4 day cold ferment, by J. Kenji López-Alt.	A lean, no-knead dough with 65% hydration and a 2–4 day cold ferment, by J. Kenji López-Alt.	Room temp 8–12 hrs, then cold 2–4 days
	New York-Style New York Bread flour with olive oil and sugar, mixed in a food processor and cold fermented 1–5 days.	Bread flour with olive oil and sugar, mixed in a food processor and cold fermented 1–5 days.	Cold ferment 1–5 days
	Sicilian-Style Pan A wet, 69% hydration dough that spreads itself in an oiled sheet pan, ready the same day.	A wet, 69% hydration dough that spreads itself in an oiled sheet pan, ready the same day.	Same day, about 2 hrs
Tony Gemignani
	Master Dough New York The world pizza champion’s all-purpose dough: high-gluten flour, malt, and a poolish.	The world pizza champion’s all-purpose dough: high-gluten flour, malt, and a poolish.	Cold ferment 24–48 hrs