Dough ball weight by pizza size: 10, 12, 14 and 16 inch
Dough ball weight = pizza area (π × radius²) × a thickness factor. At 0.35 g per cm², a typical takeaway base: 10" ≈ 175 g, 12" ≈ 255 g, 14" ≈ 350 g, 16" ≈ 455 g. A Neapolitan with a puffy rim needs about 0.40 (12" ≈ 290 g); a thin, rolled base 0.25–0.30 (12" ≈ 205 g). A 60×40 cm tray takes 1.1–1.6 kg.
Work out your dough-ball weight
The formula: why one weight doesn’t fit every size
“250 g per pizza” is only right for one size at one thickness. Dough scales with area, not diameter. A 16" pizza has 1.78 times the surface of a 12", and a 14" has almost double a 10". Give the 16" a ball only a third heavier and you get a floppy base with no crust.
The maths is one line: weight = 3.14 × (diameter ÷ 2)² × k, with the diameter in cm (1 inch = 2.54 cm) and k your thickness factor in grams of dough per cm². To find your own k, take a pizza you’re happy with, weigh its ball and divide by the area. A 255 g ball for a 12" pizza (730 cm²) gives k = 0.35. Every other size then follows from that one number.
- A big cornicione pushes k up. A 1–2 cm puffy rim locks up a lot of dough, so Neapolitan-style bases sit around 0.38–0.42.
- A rolled or pressed base pulls it down to 0.25–0.30, because there’s barely any rim.
- Large sizes are often made thinner on purpose. Plenty of shops run their 16" and 18" sharing pizzas at a lower k to keep costs and bake times in check. Go too thin and the slices flop under the toppings.
Dough ball weight by pizza size
| Size | Area | Thin (0.28) | Classic (0.35) | Neapolitan (0.40) |
|---|---|---|---|---|
| 7" (18 cm), kids | 248 cm² | 70 g | 85 g | 100 g |
| 10" (25.4 cm) | 507 cm² | 140 g | 175 g | 205 g |
| 12" (30.5 cm) | 730 cm² | 205 g | 255 g | 290 g |
| 14" (35.6 cm) | 993 cm² | 280 g | 350 g | 395 g |
| 16" (40.6 cm) | 1,297 cm² | 365 g | 455 g | 520 g |
| 18" (45.7 cm) | 1,642 cm² | 460 g | 575 g | 655 g |
Weight = π × (d/2)² × k, rounded to 5 g. k is grams of dough per cm² of pizza.
These figures line up with the official Neapolitan rules. The EU Pizza Napoletana TSG specification (Regulation 97/2010) sets balls of 180–250 g, a diameter of no more than 35 cm, 0.4 cm in the centre and a 1–2 cm rim. The AVPN gives 200 g for a 22–24 cm pizza and 280 g for 28–35 cm. Most UK Neapolitan pizzerias land on 250–280 g for an 11–12" pizza.
What about a 60×40 tray?
Same logic, with 2,400 cm² of tray and a higher k, because the dough rises in the pan. Allow 1.1–1.3 kg for a thinner, crisp tray pizza (k ≈ 0.45–0.55) and 1.4–1.6 kg for a tall, open-crumbed Roman teglia at 75–80% hydration (k ≈ 0.6–0.65). A 30×40 half tray takes 550–800 g.
Pizza al taglio: dough and 60x40 trays
How many sizes should you sell?
UK menus traditionally run 10", 12" and 14", sometimes with a 7" kids’ pizza and a 16" or 18" for sharing. That’s four or five ball weights, five box sizes and five topping specs. Pizzaioli who have cut down to one or two sizes rarely go back: one ball weight, one proving tray layout, one topping grid, clearer prices and a faster line on a Friday night.
- Two sizes is plenty for most takeaways. The large exists for sharing and family orders; a third mostly adds mistakes.
- Toppings scale with area too. A 12" has 44% more surface than a 10", so it needs 44% more cheese, not 20%. Price the same way.
- Dropping a size? Tell customers in numbers: a 12" is 44% more pizza than a 10" and only 27% less than a 14".
Once sizes are fixed, customers need to see them: inches and a price per size on your online menu stop the “how big is the large?” calls in the middle of service.
What a dough ball costs
In a 60% hydration dough, flour is roughly 61% of the weight. Italian 00 pizza flour costs around £1.50–£1.60/kg in 15 kg sacks from trade suppliers, and British strong white flour in 16 kg sacks is usually cheaper. So a 255 g ball holds about £0.16–£0.25 of flour, and even with salt, yeast, oil and energy it stays well under 40p. Weighing to the gram is about consistency, not margin: a 20 g difference is a thinner or thicker pizza than yesterday’s.
Pizza recipe costing sheet: cost per pizza
Dividing and weighing in practice
- Use a scale accurate to 1 g and divide by weight, never by eye.
- Keep balls within ±5 g of each other, or stretching becomes inconsistent.
- Aim 2–3 g over target: bench flour and evaporation in the proving trays take a little off.
- Past about 100 balls a day, a dough divider-rounder pays for itself in time saved.
Work out the dough for X balls of Y grams
Pizza topping portions by size
FAQ
How much dough for a 12 inch pizza?
About 255 g for a classic takeaway base, 280–300 g for a Neapolitan with a pronounced rim and around 205 g for a thin, rolled base. Keep every ball within ±5 g.
How much dough for a 14 inch pizza?
Around 350 g for a classic base, up to about 395 g for Neapolitan style. A 14" has almost twice the surface of a 10".
How do I calculate dough weight for any size?
Multiply the area in cm² (3.14 × radius²) by a thickness factor: about 0.28 for thin, 0.35 for classic and 0.40 for Neapolitan. Calibrate the factor from a pizza you already make.
How much dough for a 60×40 tray?
1.1–1.3 kg for a thinner tray pizza, 1.4–1.6 kg for a tall, airy Roman teglia.
Should I offer one size or two?
One or two. Fewer sizes means faster prep, one ball weight, simpler topping specs and clearer prices.