Pizza dough for 6 pizzas
Six pizzas is a party. The batch gets big enough that mixing, proofing space and oven time all need a plan — the tables and timeline below cover all three.
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% | 909 g | 909 g |
| Water | 62% | 564 g | 564 g |
| Salt | 2.8% | 25 g | 25 g |
| Fresh yeast | 0.15% | 1.4 g | 1.4 g |
| Total | 164.95% | 1,500 g | 1,500 g |
6 Neapolitan pizzas (250 g): 909 g flour, 564 g water · 6 New York pies (340 g): 1,211 g flour, 763 g water
Neapolitan dough for 6 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% | 837 g | 909 g | 1,018 g |
| Water | 62% | 519 g | 564 g | 631 g |
| Salt | 2.8% | 23 g | 25 g | 29 g |
| Fresh yeast | 0.15% | 1.3 g | 1.4 g | 1.5 g |
| Total | 164.95% | 1,380 g | 1,500 g | 1,680 g |
New York-style dough for 6 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% | 997 g | 1,211 g | 1,602 g |
| Water | 63% | 628 g | 763 g | 1,009 g |
| Salt | 2% | 20 g | 24 g | 32 g |
| Instant yeast | 0.5% | 5.0 g | 6.1 g | 8.0 g |
| Olive oil | 2% | 20 g | 24 g | 32 g |
| Sugar | 1% | 10.0 g | 12 g | 16 g |
| Total | 168.5% | 1,680 g | 2,040 g | 2,700 g |
Planning 6 pizzas
Six 250 g Neapolitan balls need about 910 g of flour and 1.5 kg of dough. Proofing space is the hidden problem: six balls need a dough tray of roughly 16 × 12 in, or six lidded deli containers that fit in the fridge for a 24-hour cold proof.
For a same-day party, the default 0.15% fresh yeast gives a dough ready in about 8–10 hours at 72°F (22°C). For a 24–48 hour fridge ferment use about half that; for a 4-hour dough triple it. Small changes in room temperature matter more than small changes in yeast, so keep the dough near 73–75°F (23–24°C).
In a pizza oven at 850°F (450°C), six pizzas take about 20 minutes of baking including stretch and topping time. In a home oven with one steel, plan on about 70 minutes, or bake two at a time on two racks and rotate halfway.
| Oven | Per pizza | Baking 6 pizzas |
|---|---|---|
| Pizza oven, 800–900°F (430–480°C) | 60–90 s + 2 min to stretch and top | about 21 min |
| Home oven + steel, 500–550°F (260–290°C) | 7–9 min + 3–5 min recovery | about 72 min after a 1 h preheat |
Other batch sizes: 2 pizzas · 3 pizzas · 4 pizzas · ball weight chart. Prefer a preferment? Try a poolish or biga pizza dough.
FAQ
How much flour for 6 pizzas?
About 910 g of 00 flour for six 250 g Neapolitan balls, or about 1,210 g of bread flour for six 340 g New York balls.
How long does it take to bake 6 pizzas?
About 20 minutes in a pizza oven (90 seconds each plus prep), or about 70 minutes in a home oven with one steel at 7–9 minutes each plus recovery time.
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.