Pizza Recipe Calculator
Professional pizza dough recipes with precise measurements and baker's percentages
Neapolitan Style (Poolish)
Authentic Neapolitan pizza dough using poolish pre-ferment for enhanced flavor and proper cornicione.
1000.0g
Total Flour
287g
Dough Ball
Avg. Pizza Size: 11–13"
Hydration: 69% |
Salt: 2% |
Method: Poolish
New York Style (Kenji)
Kenji López-Alt's authentic New York style pizza dough with perfect texture and flavor.
720.0g
Total Flour
617g
Dough Ball
Avg. Pizza Size: 14–16"
Hydration: 65% |
Salt: 2.5% |
Oil: 1%
Chicago Thin
Crispy Chicago-style thin crust pizza with a delicate, flaky texture.
600.0g
Total Flour
248g
Dough Ball
Avg. Pizza Size: 12–14"
Hydration: 50% |
Oil: 10% |
Sugar: 2.5%
Recipe Comparison
| Recipe | Hydration | Salt % | Oil % | Special | Default Yield |
|---|---|---|---|---|---|
| Neapolitan Style | 69% | 2% | - | Poolish Pre-ferment | 6 pizzas |
| New York Style | 65% | 2.5% | 1% | Dough Enhancer | 2 pizzas |
| Chicago Thin | 50% | 2.5% | 10% | Sugar Added | 4 pizzas |