How Much Dough For A 12 Inch Pizza?: 2026 Weights Guide

Use 280–340 grams (10–12 oz) of dough for a standard 12-inch pizza.

If you want a crisp yet tender crust, you need the right dough weight. In this guide, I break down How Much Dough for a 12 Inch Pizza? with clear math, style choices, and a tested recipe. You will learn the why behind the numbers, how to adjust for your oven, and how to fix common mistakes. By the end, you will measure dough like a pro and bake with confidence.

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The right dough weight, explained in simple math

Pizza dough sizing is about area and thickness. A 12-inch pizza has an area of about 113 square inches. The weight you need depends on how thick you want it.

Here is the simple formula cooks use:

• Dough weight in ounces = pizza area × thickness factor
• Area of a 12-inch pizza = 3.14 × 6 × 6 ≈ 113

Common thickness factors:

• Thin and light: 0.09
• Classic New York style: 0.10 to 0.105
• Chewier or pan style: 0.12 to 0.14

Examples for 12 inches:

• Thin: 113 × 0.09 ≈ 10 oz or 283 g
• New York: 113 × 0.105 ≈ 11.9 oz or 337 g
• Pan: 113 × 0.13 ≈ 14.7 oz or 417 g

So, How Much Dough for a 12 Inch Pizza? Aim for 280–340 g for a classic round pizza. Go higher for pan style. Go lower for a delicate Neapolitan look.

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Choose your style and match the dough weight

Your style sets the weight. It also affects chew, rise, and bake time.

Typical ranges for a 12-inch pizza:

• Neapolitan wood-fired style: 250–300 g. Light, airy, fast bake.
• New York style: 300–360 g. Foldable, crisp edge, chewy bite.
• Detroit or pan style: 400–500 g. Thick, airy, rich with oil.
• Gluten-free blends: 300–360 g. Often needs a bit more dough for structure.

When people ask How Much Dough for a 12 Inch Pizza?, I ask what style they want. Style first, then weight. That choice makes the math easy and the crust consistent.

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Baker’s percentages for a single 12-inch dough ball

Baker’s math keeps your dough consistent. It uses flour as 100%. Everything else is a percent of flour weight.

Reliable ranges:

• Water: 58–65% for Neapolitan and New York. Higher water gives more open crumb.
• Salt: 2.2–3%. Salt builds flavor and strengthens gluten.
• Yeast: 0.05–0.4% instant yeast. Use less for long cold ferment.
• Oil: 0–3%. No oil for classic Neapolitan, 1–2% for New York, more for pan.

Example targets for a 320 g dough ball:

• Flour 100%: 190 g
• Water 62%: 118 g
• Salt 2.5%: 4.8 g
• Instant yeast 0.2%: 0.4 g
• Oil 1%: 1.9 g

This mix gives a 12-inch New York style dough ball near 320–330 g. If you wonder How Much Dough for a 12 Inch Pizza? and want repeatable results, use baker’s percentages and a scale.

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Step-by-step recipe for a 12-inch New York style crust

This is the dough I make on weeknights. It is simple, forgiving, and tastes great after a cold ferment.

Ingredients for one 12-inch pizza, about 320–340 g dough:

• Bread flour: 190 g
• Water, 90–95°F: 118 g
• Fine sea salt: 5 g
• Instant yeast: 0.4 g
• Olive oil: 2 g

Method:

• Mix flour, salt, and yeast in a bowl. Add water, then oil. Stir until shaggy.
• Rest 10 minutes. Knead by hand for 5 minutes, or mix on low for 3–4 minutes. Dough should be smooth and slightly tacky.
• Lightly oil a container. Ball the dough tight. Place inside, cover, and refrigerate 18–48 hours.
• Two hours before baking, bring to room temp. The dough should relax and puff slightly.
• Heat your oven as hot as it goes. Use a stone or steel if you have one. Preheat for at least 45 minutes.
• Stretch to 12 inches. Top light. Bake until the rim is golden and the bottom is crisp.

How Much Dough for a 12 Inch Pizza? For this recipe, 320–340 g nails the classic foldable slice.

Source: pizzatoday.com

Scaling the dough for your kitchen and climate

Small changes matter. Here is how to adapt the dough to your setup.

If your dough is too stiff:

• Raise hydration by 2–3%. Warmer water helps in cold kitchens.
• Switch to bread flour for more strength at higher hydration.

If your dough rises too fast:

• Cut yeast by half.
• Keep it cooler or shorten the counter rise.

If you live at altitude:

• Add 1–2% more water.
• Lower yeast slightly. Doughs rise faster at altitude.

Flour swaps:

• All-purpose works. Start at 60% water.
• 00 flour loves hot ovens. Keep hydration near 60–62% for tight control.

How Much Dough for a 12 Inch Pizza? Keep your dough ball in the 280–340 g zone for thin to classic. Adjust water and yeast to match your room and oven.

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Troubleshooting and pro tips from years of home bakes

I have tested dough in tiny apartments and on screaming hot steels. These fixes save a pizza night.

If dough snaps back while stretching:

• Rest it longer. Gluten needs time to relax.
• Lightly oil your hands and counter. Skip extra flour during shaping.

If the center is pale or soggy:

• Preheat longer. Use a steel if possible.
• Use less sauce. Drain watery mozzarella.

If the crust is dense:

• Increase hydration by 2%.
• Ferment longer in the fridge for better gas and flavor.

If the dough is sticky:

• Wet your hands instead of adding flour.
• Chill the dough a bit to make handling easier.

Mistakes to avoid:

• Do not overload toppings. Heavy toppings slow the bake.
• Do not skip the scale. It is the best pizza tool.
• Do not underheat the oven. Heat is flavor.

When people ask How Much Dough for a 12 Inch Pizza?, I tell them weight is step one. Fermentation and heat do the rest.

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Tools and temperature that make or break your crust

You can make great pizza with simple tools. A few upgrades boost results fast.

Helpful gear:

• Digital scale for gram-level accuracy.
• Infrared thermometer to check stone or steel temperature.
• Dough scraper for clean handling.
• Perforated peel for easy launch.

Heat targets:

• Steel in a home oven: 525–575°F, bake 6–8 minutes.
• Stone in a home oven: 500–550°F, bake 7–9 minutes.
• Outdoor pizza oven: 650–850°F, bake 90 seconds to 3 minutes.

How Much Dough for a 12 Inch Pizza? Your tool choice does not change the weight much, but it will change hydration and bake time.

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Storage, freezing, and make-ahead plans

Dough is better on day two. You can plan for busy nights.

Short term:

• Cold ferment up to 72 hours. Flavor improves with time.
• If it overproofs, rebald gently and chill for 30 minutes.

Freezing:

• Ball the dough right after mixing.
• Lightly oil, wrap tight, and freeze for up to 3 months.
• Thaw 24 hours in the fridge, then bring to room temp.

Par-baking:

• Stretch, dock with a fork, and bake plain for 3–4 minutes.
• Cool, wrap, and freeze. Top and finish when ready.

If you are planning a party and wonder How Much Dough for a 12 Inch Pizza?, freeze a batch of dough balls. Your timing will be stress free.

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Nutrition and cost basics

A 12-inch pizza with 320–340 g dough has a modest calorie load for the base. Toppings drive most of the total.

Simple figures per plain 12-inch crust:

• Calories: about 800–900 for the dough alone
• Protein: 25–30 g
• Cost: flour, salt, yeast, and oil often total under one dollar per pizza at home

How Much Dough for a 12 Inch Pizza? Enough to fit your goals. Lighter crusts use 280–300 g. Heartier crusts use 340–420 g.

Frequently Asked Questions of How Much Dough for a 12 Inch Pizza?

Is 250 g enough for a 12-inch pizza?

Yes, for a light Neapolitan style with a fast, hot bake. Expect a thin center and airy rim.

What is the best dough weight for New York style at 12 inches?

Aim for 300–360 g. This gives a foldable slice with a crisp bottom and chewy rim.

How Much Dough for a 12 Inch Pizza if I like a thicker crust?

Use 380–420 g for a hearty pie. Bake a bit longer and reduce sauce to avoid sogginess.

Do I change dough weight if I use a pan?

Yes. Pan pizzas need more dough, often 400–500 g at 12 inches. Add a little oil to the dough and pan.

What hydration works best for a 12-inch pizza?

Try 60–65% for home ovens. Go a bit lower for 00 flour, and a bit higher on a steel.

Can I make two smaller pizzas from one 12-inch dough ball?

Yes. Split a 320 g ball into two 160 g balls. Each will stretch to about 8–9 inches.

Conclusion

You now have the numbers, the math, and a proven method. For most home ovens, 280–340 g answers How Much Dough for a 12 Inch Pizza? with crisp, tasty results. Pick your style, set your weight, and let time and heat do the magic.

Try the recipe, take notes, and adjust by 10–20 g until it fits your taste. Share your favorite weight and bake time, or ask a question in the comments so we can fine-tune your next pie together.

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