How do you calculate pizza dough batch size?

Multiply the desired dough ball weight by the number of pizzas needed, then add a little extra for dough left in the bowl (usually 2-5%).

What is the standard hydration for Neapolitan pizza dough?

Traditional Neapolitan pizza dough typically uses 60% to 65% hydration with 2.5% to 3% salt and high-protein 00 flour.

The amounts follow work by Michael Duarte and Peta-zza, adapted from Porter Lyman's open-source pizza calculator.

Two ways to size dough: Calculate dough amounts either by pan dimensions (using thickness factor oz/in²) or by direct target weight per dough ball.
Pan shapes: Full support for round pans, rectangular pans, deep dish pan heights, sloped pan sides (top vs. bottom dimensions), and stuffed crust outer skin allocations.
Preferments and starter: Work out poolish, biga, sponge, or starter.
More than one flour: Combine multiple flour types (Bread Flour, 00 Flour, Whole Wheat, Rye, etc.) with automatic 100% auto-balancing.
Extra ingredients: Exact baker's percentage calculations for extra virgin olive oil, sugars, diastatic malt powder, semolina, vital wheat gluten, fats, and custom additions.
Dough left in the bowl: Compensate for bowl residue loss percentage during mixing.
Style presets, and save to your recipes: Built-in style presets (New York, Detroit 10" Square, NY+, 1-Hour Beer Dough, Delivery Style), print-ready summaries, and one-click saving to your full recipe notebook for advanced editing.