Pizza dough for 3 pizzas
Three pizzas suits a family dinner or a classic margherita, marinara and one experiment. The numbers below are worked out for three balls of each common size, so you can pick a style and mix.
Formula baker's % of total flour
Batch size
Preferment
Water temperature
Use water at 70°F
73 × 3 − (70 + 72 + 7) = 70
Your recipe
| Ingredient | Baker's % | Total formula | Mix |
|---|---|---|---|
| 00 flour | 100% | 455 g | 455 g |
| Water | 62% | 282 g | 282 g |
| Salt | 2.8% | 13 g | 13 g |
| Fresh yeast | 0.15% | 0.7 g | 0.7 g |
| Total | 164.95% | 750 g | 750 g |
3 Neapolitan pizzas (250 g): 455 g flour, 282 g water · 3 New York pies (340 g): 605 g flour, 381 g water
Neapolitan dough for 3 pizzas
00 flour, 62% water, 2.8% salt and 0.15% fresh yeast (0.05% instant) for an 8–10 hour room-temperature dough. Full Neapolitan method →
| Ingredient | Baker's % | 230 g · 10 in | 250 g · 11–12 in | 280 g · 12–13 in |
|---|---|---|---|---|
| 00 flour | 100% | 418 g | 455 g | 509 g |
| Water | 62% | 259 g | 282 g | 316 g |
| Salt | 2.8% | 12 g | 13 g | 14 g |
| Fresh yeast | 0.15% | 0.6 g | 0.7 g | 0.8 g |
| Total | 164.95% | 690 g | 750 g | 840 g |
New York-style dough for 3 pizzas
Bread flour, 63% water, 2% salt, 0.5% instant yeast, 2% olive oil and 1% sugar for a 24–72 hour cold ferment. Full NY method →
| Ingredient | Baker's % | 280 g · 12 in | 340 g · 14 in | 450 g · 16 in |
|---|---|---|---|---|
| Bread flour | 100% | 499 g | 605 g | 801 g |
| Water | 63% | 314 g | 381 g | 505 g |
| Salt | 2% | 10.0 g | 12 g | 16 g |
| Instant yeast | 0.5% | 2.5 g | 3.0 g | 4.0 g |
| Olive oil | 2% | 10.0 g | 12 g | 16 g |
| Sugar | 1% | 5.0 g | 6.1 g | 8.0 g |
| Total | 168.5% | 840 g | 1,020 g | 1,350 g |
Planning 3 pizzas
Three 340 g New York balls make about 1 kg of dough from about 605 g of bread flour — a comfortable load for a stand mixer with a dough hook, which adds roughly 24°F (13°C) of friction heat. That is why the NY formula uses cooler water and goes straight into the fridge after balling.
For Neapolitan pizza, three 250 g balls need about 455 g of 00 flour. Odd numbers are easy with weights: divide the total dough weight by three on the scale rather than eyeballing halves and quarters.
Baking three pies in a home oven takes about half an hour with a steel: 7–9 minutes per pizza plus a few minutes for the steel to recover. In a pizza oven at 850°F (450°C) each pizza takes 60–90 seconds, so stretch the next one while the current one bakes.
| Oven | Per pizza | Baking 3 pizzas |
|---|---|---|
| Pizza oven, 800–900°F (430–480°C) | 60–90 s + 2 min to stretch and top | about 11 min |
| Home oven + steel, 500–550°F (260–290°C) | 7–9 min + 3–5 min recovery | about 36 min after a 1 h preheat |
Other batch sizes: 2 pizzas · 4 pizzas · 6 pizzas · ball weight chart. Prefer a preferment? Try a poolish or biga pizza dough.
FAQ
How much flour for 3 pizzas?
About 455 g of 00 flour for three 250 g Neapolitan balls, or about 605 g of bread flour for three 340 g New York balls.
How much dough is one pizza?
250 g makes an 11–12 inch Neapolitan pizza and 340 g a 14 inch New York pie. See the ball weight chart for other sizes.
What hydration should pizza dough be?
Neapolitan dough is usually 58–65% water (62% here) and New York style 60–65% (63% here). Higher hydration stretches thinner but is stickier to handle.