The Right Dough Quantity for Even Pizza Cooking
Learn how to measure the perfect dough quantity for Neapolitan, Roman, pan, or whole wheat pizza. Achieve even baking and the ideal crust every time!
The amount of dough you use depends on the pizza size and style (Neapolitan, Roman, pan-baked). Using the correct proportions ensures a balanced bake, preventing an overly thin base or an overly thick crust.
1️⃣ General Dough Weight Guidelines
| Pizza Type | Dough Weight | Diameter | Thickness |
|---|---|---|---|
| Neapolitan Pizza | 200-280 g | 30-32 cm | Thin center (1-2 mm), thick crust (2-3 cm) |
| Roman Pizza (Thin & Crispy) | 180-250 g | 30-32 cm | Even and thin (1-2 mm) |
| Pan Pizza | 550-650 g | Standard tray 30x40 cm | 5-10 mm |
| Whole Wheat Pizza | 220-300 g | 30-32 cm | Slightly thicker than Neapolitan to balance flour absorption |
2️⃣ Tips for Even Cooking
✅ Weight Distribution:
- Stretch the dough evenly, keeping the center thin and the edges thicker for a well-cooked crust.
- Avoid over-pressing the edges during stretching to maintain proper rise.
✅ Dough Stretching:
- Use your hands only, gently pushing air toward the edges for a light, airy structure.
- Avoid using a rolling pin, as it compresses the dough and prevents proper rise in the oven.
✅ Toppings Balance:
- Overloading toppings can weigh down the base, making it soggy and harder to bake evenly.
- Spread ingredients evenly and leave a 1-2 cm border free of toppings.
3️⃣ Practical Tips for Each Pizza Style
✔ Neapolitan Pizza:
- Use high-strength flour (W 260-300) for better elasticity.
- Stretch the dough with circular motions for an even shape.
✔ Roman Pizza (Thin & Crispy):
- Use a weaker flour (W 220-240) for a drier, crispier dough.
- Roll the dough as thin as possible.
- Bake at a slightly lower temperature than Neapolitan pizza (320-350°C).
✔ Pan Pizza:
- After placing the dough in the tray, let it rest for 30-60 minutes before adding toppings and baking.
- Use a lower, longer bake time (280-300°C for 7-10 minutes).
✔ Whole Wheat Pizza:
- If the dough is too elastic and difficult to stretch, let it rest for a few minutes before trying again.
- Increase hydration slightly (65-70%) to improve workability.