Perfect Pizza Calculator

Thin & Crispy

Rolled very thin, bakes quickly at high heat. Minimal dough weight, maximum crispiness. Perfect for those who prefer a crunchy base that doesn't compete with toppings.

Classic Medium

The most versatile style with balanced thickness. Provides good structure for toppings while maintaining a pleasant chew. Ideal for most home pizza makers.

Thick & Chewy

Substantial crust with more dough per pizza. Chewy texture with good rise. Can support heavier toppings and provides a more filling meal.

Deep Dish Style

Chicago-style thick crust that's pressed into a deep pan. Requires longer baking time and can hold substantial amounts of sauce and cheese.

Dough Preparation

• Mix ingredients until just combined, then let autolyse for 30 minutes
• Use the stretch and fold technique for high-hydration doughs
• Allow slow fermentation in the refrigerator for best flavor
• Bring dough to room temperature before shaping

Shaping and Baking

• Use flour or semolina to prevent sticking
• Stretch from the center outward, letting gravity help
• Preheat pizza stone or steel for at least 45 minutes
• Use a pizza peel dusted with cornmeal or semolina

Temperature and Timing

• Higher temperatures create better oven spring and char
• Bake on the lowest oven rack for crispy bottoms
• Watch for golden-brown edges and bubbling cheese
• Let cool for 2-3 minutes before slicing

Dough Too Sticky

• Use wet hands instead of adding more flour
• Try the stretch and fold technique
• Let dough rest longer for gluten development
• Consider reducing hydration slightly next time

Dough Won't Rise

• Check yeast expiration date
• Ensure water temperature wasn't too hot (killed yeast)
• Move to a warmer location (75-80°F ideal)
• Give it more time - cold environments slow fermentation

Crust Too Dense

• Increase hydration level
• Allow longer fermentation time
• Don't overwork the dough when shaping
• Ensure proper oven temperature

Bottom Not Crispy

• Preheat pizza stone longer
• Bake on lowest oven rack
• Use less sauce or pre-cook vegetables
• Consider par-baking the crust briefly before adding toppings

What is hydration in pizza dough?

Hydration refers to the ratio of water to flour in the dough, expressed as a percentage. For example, 65% hydration means 65g of water for every 100g of flour. Higher hydration creates a more open crumb structure and chewier texture.

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour is preferred because it has higher protein content (12-14%) which develops more gluten, creating better texture and structure. All-purpose flour (10-12% protein) will work but may result in a less chewy crust.

How long should I let the dough rise?

For best flavor, let the dough rise slowly in the refrigerator for 24-72 hours. For same-day use, allow 1-2 hours at room temperature until doubled in size. Cold fermentation develops better flavor and texture.

Can I freeze pizza dough?

Yes! Divide the dough into individual pizza portions, wrap tightly in plastic wrap, and freeze for up to 3 months. Thaw in the refrigerator overnight before using. Let come to room temperature before shaping.

Why is my pizza dough too sticky to work with?

High hydration doughs are naturally sticky. Use flour on your hands and work surface, or try the 'stretch and fold' technique instead of traditional kneading. The dough will become more manageable as gluten develops.

What's the difference between active dry yeast and instant yeast?

Active dry yeast needs to be dissolved in warm water first, while instant yeast can be mixed directly with flour. Instant yeast is more potent - use about 25% less instant yeast than the active dry yeast amount calculated.