DoughbaseAbout
Every recipe here is scaled from its source, so you get the same dough whether you make one pizza or ten.
👋 Hey, I'm Ryan Parag!
I'm a product designer living in Sunny 🌞 Tampa Bay. I strive to help build useful products with an interdisciplinary skillset, bred from my fascination of systems, art, and code.
Doughbase started in my own kitchen. I'd been working my way through pizza recipes I could make at home, from New York-style to Neopolitan, and kept flipping between sites to figure out which dough I wanted to make that week (and how much time it would take to make it). So I built one place to compare them, scaled to exactly the pizzas I'm making.
How the math works
Recipes are stored as baker’s percentages: each ingredient as a share of the flour weight. A 62% hydration dough uses 62g of water for every 100g of flour.
Each recipe knows the pizza its source makes, like a 480g ball for a 16" pizza. Other sizes and pans scale by area, so a 12" pizza uses about 56% as much dough. Thin and thick crusts use about 85% and 130% of regular.
From the dough you need, the calculator works back to the flour by dividing by the sum of all percentages, then multiplies out each ingredient. The weights always add up to your dough balls.
For sourdough, the flour and water inside the starter count toward the totals, so they’re subtracted from what you add separately.
Sources
| Source | Recipes |
|---|---|
| Brian Lagerstrom | Easy Pizza, Detroit Pizza |
| Charlie Anderson | New York-Style |
| Chris Bianco | Pizzeria Bianco |
| Dough Guy | Classic, Gluten-Free |
| Gozney | Simple Pizza Dough, Neapolitan, 100% Biga |
| Joe Beddia | Pizzeria Beddia |
| Ken Forkish | Saturday Dough, 48–72 Hour Biga Dough |
| King Arthur Baking | Neapolitan-Style, Sourdough Pizza, Sicilian-Style, Mini Pizzas |
| Nancy Silverton | Pizzeria Mozza |
| Ooni | Classic Dough, Cold-Proof Dough, Poolish Dough, Quick Pizza Dough, Easy Skillet Pizza |
| Serious Eats | Neapolitan, New York-Style, Sicilian-Style |
| Tony Gemignani | Master Dough |
Thickness ratios and baking tips are from Dough Guy’s calculator. Recipes are adapted and condensed; see each source for the full method.