Free Tool from Prepa Pizza

Pizza Dough Calculator

The only pizza dough calculator that assesses your actual ingredients — flour protein, W rating, freshness, and everything else you have on hand — then builds a fully scaled recipe matched to exactly what you are working with. Pick your pizza style, choose your size in inches or enter your pan dimensions, and we do the math. Backed by 10+ years of dough-making experience and competition-tested at the World Pizza Expo.

A Pizza Dough Calculator Built Around Your Ingredients

Most pizza dough calculators ask you to input hydration and spit out numbers. This one works differently. Before it builds your recipe, it assesses what you are actually working with — your flour's protein level and W rating, how fresh it is, and what other ingredients you have or may need to create the best contemporary style pizza dough. Then it scales a proven recipe to match your specific situation.

Built by the team at Prepa Pizza, based in Braselton, Georgia. We have been making pizza dough for over a decade, competed multiple times at the International Pizza Challenge at the World Pizza Expo to become world champion, and have served thousands of pizzas to happy paying customers in our food trucks and live events. As well as training over 50,000 (and counting) home cooks just like you to make better pizza dough at home using our Prepa Pizza Dough Making Kit System. The math in this calculator comes from the same dough we make every week — not from a spreadsheet someone built on a forum.

Ingredient Assessment

We check your flour's protein content, W rating, and processing history — bleaching, bromating, stripping — then assess your yeast, oil, salt, and malt before building your recipe.

Any Pizza Style

From thin crust and hand tossed to pan pizza and Chicago deep dish. Six style groups, each with method notes and size options so your recipe matches the pizza you want to make.

Scales to Your Size

Choose your pizza diameter in inches for round styles, or enter your exact pan dimensions for pan styles. Every ingredient scales proportionally — poolish split, water ratio, salt, oil, all of it.

Honest About Problems

If your flour is bleached, bromated, expired, or too weak for pizza dough, we tell you directly. You can still continue — but you go in knowing what to expect from your ingredients.

How Hydration Is Set From Your Ingredients

Hydration is the ratio of water to flour in your dough, expressed as a percentage. The right hydration is not a preference — it is determined by your flour's protein content and W rating, which tell us how much water the gluten network can actually absorb and hold. Higher protein, higher W rating means more water absorption and better structure. Lower protein means less water capacity, and pushing past it produces a sticky, unworkable dough no matter how carefully you follow the method.

This calculator reads your flour's protein level from verified manufacturer nutrition labels and sets hydration automatically — from 54% for very weak flours up to 70% for high-protein Italian 00. You see the full ingredient assessment before your recipe is built.

The Poolish Method

Every recipe from this calculator uses a poolish — a 100% hydration pre-ferment made from flour, water, yeast, and a touch of honey (or vegan substitute). The poolish ferments first (ideally overnight in the fridge) before the final dough is mixed. This is the same method used by professional pizzerias to develop the flavor and structure you simply cannot get from a same-day direct dough, regardless of what ingredients you use.

Pizza Styles Covered

  • Rolled thin: Tonda Romana, Bari, Chicago Tavern, St. Louis, California — dough is rolled or sheeted flat, producing a crispy low-cornicione crust. Select your diameter in inches.
  • Hand-tossed: New York, New Haven (apizza), Trenton Tomato Pie — tossed and stretched by hand, giving a slightly chewy crust with a light puffy rim. Select your diameter in inches.
  • Neapolitan: STG Neapolitan, Contemporary Neapolitan, Japanese Neapolitan — high-heat fired with a soft blistered cornicione. Select your diameter in inches.
  • Pan: Roman al Taglio, Sicilian, Grandma, Detroit, Bar Pie — baked in an oiled pan with a crispy fried bottom. Enter your exact pan dimensions and we calculate the dough amount for your specific pan.
  • Chicago Deep-Dish: Its own category. The dough is sheeted thin like a cracker crust, then pressed into a deep round pan and up the sides. Layered with cheese, toppings, and thick sauce on top, then baked low and slow. Select a 9" or 10" pan — one pan feeds the whole table.

About Prepa Pizza

Prepa Pizza makes weekly-fresh dough kits shipped directly to home pizza makers across the United States. Each kit contains pre-measured imported Italian soft white wheat flour milled 00, active dry yeast, pure honey, diastatic malt powder, Mediterranean sea salt, cold-pressed organic olive oil, and (Dough Stretching Bonus) imported Italian semolina rimacinata — every ingredient the calculator checks for, already measured and packed fresh that week. The Pizzaioli class on our YouTube channel walks through the full dough-making process end to end, free.

Prepa Pizza · Braselton, Georgia · YouTube · Get the kit