The Glowen Pizza Calculator

Find your perfect pizza portions. No leftovers, no hungry guests.

Planning a pizza night? Work out exactly how much dough to prepare, from your first homemade pizza to your next perfect batch.

Fast. Easy. Deliciously accurate.

Great pizza starts with great dough.

Calculator setting

Units

Pizza style Number of pizzas Yeast type Water (hydration, %)

Dough ball weight

Pizza diameters are a guide; thickness and stretching change the final size.

Starting yeast dose: 0.13% instant dry (or equivalent). Salt, oil and sugar follow your selected style. Suggested plan: 20 hours chilled at 4°C, then 4 hours at 22°C. Check the dough’s rise before baking; readiness varies.

Dough recipe ingredients

Dough recipe ingredients
Dough recipe ingredients	Amount	Ingredient information
Flour	—	i The flour total includes any flour used in your preferment.
Water	—	i Weigh water for accuracy. Hydration is water weight divided by flour weight.
Salt	—	i Salt is calculated as a percentage of total flour.
Yeast	—	i Use a precision scale. Instant, active dry and fresh yeast conversions are approximate.
Oil	—	i Oil is shown by weight, not volume.
Sugar	—	i Sugar is calculated as a percentage of total flour.

What flour to use?

Use flour intended for pizza or bread. For longer fermentation, choose a flour that can hold its structure over time. Check the flour maker’s guidance for hydration and fermentation.

Read the Glowen flour guide ↗

How to determine pizza size?

As a starting point, 250 g makes a 22–24 cm pizza, 270 g around 26 cm, 280 g around 28 cm and 300 g around 30 cm. Stretching and crust thickness change the result.

Total amount of dough

Total dough weight—