Find how many pizzas to order for a group based on appetites and slices per pizza.
Usage Tip
Order a mix of toppings so there is something for everyone.
How much dough for a pizza?
The amount of dough sets the thickness of your crust. A good starting point is the surface area of the pizza times a thickness factor of about 2.3–3.4 g per square inch – thin and crisp at the low end, thick and chewy at the high end. The builder above turns a size, style and hydration into a dough ball weight and a full ingredient list.
dough ball = π × (diameter ÷ 2)² × thickness factor
total dough = dough ball × number of pizzas
Pizza dough weight chart
| Pizza size | Dough ball |
|---|---|
| 10″ | 220 g |
| 12″ | 280 g |
| 14″ | 400 g |
| 16″ | 550 g |
| 18″ | 750 g |
Pizza size comparison
| Size | Area | Vs 12″ |
|---|---|---|
| 10″ | 79 sq in | 0.7× |
| 12″ | 113 sq in | 1.0× |
| 14″ | 154 sq in | 1.4× |
| 16″ | 201 sq in | 1.8× |
| 18″ | 254 sq in | 2.3× |
Pizza size serving chart
| Pizza | Servings |
|---|---|
| 10″ | 1–2 |
| 12″ | 2–3 |
| 14″ | 3–4 |
| 16″ | 4–5 |
| 18″ | 5–6 |
Pizza hydration guide
Hydration is the water as a percentage of flour. Lower hydration (55–60%) is easier to handle and crisps up; higher hydration (65–75%) gives a lighter, airier, more open crust but a stickier dough. Most home pizzas live around 60–65%.
Pizza dough reference chart
| Style | Hydration |
|---|---|
| New York | 60–65% |
| Neapolitan | 60–65% |
| Thin crust | 55–60% |
| Artisan | 70–75% |
| Detroit / Sicilian | 70–80% |
Pizza styles guide
Neapolitan
Thin centre, puffy charred rim, soft and foldable. 60–65% hydration, baked very hot (800°F+) for 60–90 seconds.
New York
Large, foldable slices with a crisp-yet-chewy crust, often with a little oil and sugar. 60–63% hydration.
Thin crust
Cracker-thin and crisp, lower hydration and less dough per inch. Rolled rather than stretched.
Detroit
Rectangular pan pizza, thick and airy with crispy cheese edges. High hydration (70–80%).
Sicilian: thick, square, focaccia-like pan pizza with a soft, open crumb and a generously oiled pan.
Pizza ingredient ratio guide
| Ingredient | Baker’s % |
|---|---|
| Flour | 100% |
| Water | 60–65% |
| Salt | 2.5% |
| Yeast (instant) | 0.3–0.5% |
| Oil (NY style, optional) | 1–3% |
Pizza uses far less yeast than bread because the dough ferments slowly – often overnight in the fridge – for flavour and digestibility.
Pizza baking temperature guide
| Style | Temperature | Time |
|---|---|---|
| Neapolitan | 800–900°F (425–480°C) | 60–90 sec |
| New York | 550–600°F (290–315°C) | 8–12 min |
| Home oven max | 500–550°F (260–290°C) | 10–14 min |
| Detroit / Sicilian | 475–525°F (245–275°C) | 12–18 min |
Oven temperature recommendations
Hotter is better for most pizza. Crank a home oven to its maximum, preheat for at least 45 minutes with a stone or steel inside, and bake near the top where it is hottest. A pizza steel gets you closest to pizzeria results in a domestic oven.
Proofing and fermentation
Same-day
Bulk rise 2–4 hours at room temperature, then ball and rest 1–2 hours. Use a touch more yeast.
Cold ferment
24–72 hours in the fridge develops far more flavour and a better crust. Use very little yeast (0.2–0.4%).
Pizza stone and steel tips
- Preheat the stone or steel 45–60 minutes at full heat.
- Steel conducts faster than stone for a crispier base.
- Launch on semolina or flour so the pizza slides cleanly.
- Bake near the top of the oven where it is hottest.
Pizza party planning
Use the calculator above to size a party: people times slices each, divided by slices per pizza. As a rule of thumb, adults eat about 3 slices and a large (14–16″) pizza yields 8–10 slices. Order a mix of toppings and round up so nobody goes hungry.
Printable pizza dough chart
| Size | Dough ball | Flour (at 62%) | Water |
|---|---|---|---|
| 10″ | 220 g | 132 g | 82 g |
| 12″ | 290 g | 175 g | 108 g |
| 14″ | 400 g | 241 g | 149 g |
| 16″ | 550 g | 331 g | 205 g |