Pizza dough for 4 pizzas
Four pizzas is the most common home pizza night. Here is the dough for four balls of every common size, in both Neapolitan and New York style, ready to 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% | 606 g | 606 g |
| Water | 62% | 376 g | 376 g |
| Salt | 2.8% | 17 g | 17 g |
| Fresh yeast | 0.15% | 0.9 g | 0.9 g |
| Total | 164.95% | 1,000 g | 1,000 g |
4 Neapolitan pizzas (250 g): 606 g flour, 376 g water · 4 New York pies (340 g): 807 g flour, 508 g water
Neapolitan dough for 4 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% | 558 g | 606 g | 679 g |
| Water | 62% | 346 g | 376 g | 421 g |
| Salt | 2.8% | 16 g | 17 g | 19 g |
| Fresh yeast | 0.15% | 0.8 g | 0.9 g | 1.0 g |
| Total | 164.95% | 920 g | 1,000 g | 1,120 g |
New York-style dough for 4 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% | 665 g | 807 g | 1,068 g |
| Water | 63% | 419 g | 508 g | 673 g |
| Salt | 2% | 13 g | 16 g | 21 g |
| Instant yeast | 0.5% | 3.3 g | 4.0 g | 5.3 g |
| Olive oil | 2% | 13 g | 16 g | 21 g |
| Sugar | 1% | 6.6 g | 8.1 g | 11 g |
| Total | 168.5% | 1,120 g | 1,360 g | 1,800 g |
Planning 4 pizzas
Four 250 g Neapolitan balls is 1 kg of dough from about 605 g of flour — a tidy batch that fits one dough tray. If you want a little margin for dough stuck to the bowl and scale, add 2% in the Waste field of the calculator; four balls then come out at full weight.
For New York style, four 450 g balls make 16-inch pies big enough for 8 slices each. That is 1.8 kg of dough and about 1.1 kg of flour, which is the upper limit for most 5-quart stand mixers — mix in two batches if your mixer labors.
Planning for guests: one 12 inch Neapolitan pizza is a generous single serving; one 14 inch NY pie feeds about two people. For eight people, either make eight Neapolitan balls or four 16 inch NY balls.
| Oven | Per pizza | Baking 4 pizzas |
|---|---|---|
| Pizza oven, 800–900°F (430–480°C) | 60–90 s + 2 min to stretch and top | about 14 min |
| Home oven + steel, 500–550°F (260–290°C) | 7–9 min + 3–5 min recovery | about 48 min after a 1 h preheat |
Other batch sizes: 2 pizzas · 3 pizzas · 6 pizzas · ball weight chart. Prefer a preferment? Try a poolish or biga pizza dough.
FAQ
How much flour for 4 pizzas?
About 605 g of 00 flour for four 250 g Neapolitan balls, or about 805 g of bread flour for four 340 g New York balls.
How much water for 4 pizza dough balls?
At 62% hydration, four 250 g Neapolitan balls need about 375 g of water; four 340 g NY balls at 63% need about 510 g.
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.