Pizza Dough Ball Weight Calculator by Size (10", 12", 14")
Dough ball weight = pizza area × a thickness factor. For a classic takeaway base (0.35 g/cm²): 10" ≈ 175 g, 12" ≈ 255 g, 14" ≈ 350 g, 16" ≈ 455 g. Enter your size below, or start from the ball you already make and scale it to another size.
30.5 cm
Mixer bowl, bench, trimmings.
Dough ball weight
255 g
rounded to 5 g · 0.35 g/cm²
Dough to make
10.51 kg
40 balls + 3% loss
Pizza area
730 cm²
- 7" (17.8 cm)248 cm²
- 85 g
- 9" (22.9 cm)410 cm²
- 145 g
- 10" (25.4 cm)507 cm²
- 175 g
- 11" (27.9 cm)613 cm²
- 215 g
- 12" (30.5 cm)730 cm²
- 255 g
- 14" (35.6 cm)993 cm²
- 350 g
- 16" (40.6 cm)1,297 cm²
- 455 g
- 18" (45.7 cm)1,642 cm²
- 575 g
The table gives the weight for every common UK size at the same factor. Work out the recipe for 40 balls of 255 g (flour, water, salt, yeast and timings).
Why one weight doesn’t work for every size
Dough spreads over an area, and area grows with the square of the diameter. Going from a 12" to a 14" is 17% more diameter but 36% more surface. Keep the same ball and you get a thinner pizza that tears in the middle; adding 17% isn’t enough either. The right move is to multiply the weight by the ratio of the areas: (14/12)² = 1.36. A 250 g ball for a 12" becomes a 340 g ball for a 14". The same logic runs the other way for a 10" kids’ or lunch pizza: (10/12)² = 0.69, so 175 g, not the 210 g most people guess.
Choosing your thickness factor
| Style | Factor | 12" (30.5 cm) | 14" (35.6 cm) |
|---|---|---|---|
| Thin, rolled, crispy | 0.25 – 0.30 g/cm² | 180 – 220 g | 250 – 300 g |
| Classic takeaway | 0.33 – 0.37 g/cm² | 240 – 270 g | 330 – 365 g |
| Neapolitan, puffy cornicione | 0.38 – 0.42 g/cm² | 275 – 305 g | 375 – 415 g |
| Roman teglia (60 × 40 tray) | 0.58 – 0.67 g/cm² | — | 1.4 – 1.6 kg per tray |
Weight = π × (d/2)² × factor, rounded to 5 g. 1 inch = 2.54 cm.
Weigh, don’t cut by eye
Ten grams between two balls shows up in the oven: one burns at the edges while the other stays pale in the middle. A scale accurate to 1 g on the balling bench costs under £20 and fixes it. Weigh every ball for the first few weeks, then check one in ten once your hands have learned the weight. Whether you use Italian 00 or British strong white flour, the weight per size stays the same; only the hydration changes.
The method in detail, with the edge cases: dough ball weight by pizza size. For the full batch recipe: the pizza dough calculator. And for what each pizza costs you: the pizza food cost calculator.