The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza dough weight

paulheels's picture

Pizza dough weight

I made the Norwich SD recipe last week, my first time.  I made half a recipe.  It turned out great.  Today I am in the process of making a whole  batch.  I wanted to use some of it for pizza dough.  How much dough, in wieght should I have for a 14 inch pizza? I will be nkeeping the dough in the fridge for a few days.  when during the proof should the dough be balled and stored?  any specific directions for using the dough out of the fridge?


Thanks for the help!



Postal Grunt's picture
Postal Grunt

Depending on how thick you like your crust, start around 450-460 grams of a fully mixed dough.

There have been recent posts that detail how sourdough loaves have lived through extended periods of retarded proofing.  Some of the no-knead recipes using instant dry yeast suggest that their dough can last 5-7 days in the refrigerator. Lately, I've been doing a 20 hour retarded fermentation on my 70% hydration sourdough pies and they taste just fine. Don't be afraid to experiment. You can usually eat any less than stellar results and still be happy.

patnx2's picture

depends on thickness. New York style pies might vary from 12 - 15 ozs.  It's best to know what you want as a guide. Experiment,keep notes and you'll come on your number. Most people ball the dough right out of the mixer. I usually leave at room temp for about 30 minutes then into frig for 24 hours. If you are going to do 2-5 day doughs you might want to reduce yeast or add sugar. Getting the yeast right prevents over proofing of your dough. Have  fun  and practice and keep notes. Patrick from Modesto

patnx2's picture

for up to 3 hours, I use two. so your dough relaxes and makes making pizza a bit easier. Patrick

eddieh70301's picture

Go to and view the dough calculator tool. You can enter your hydration amt, size of pizza, thickness, etc and it will show how much flour is needed as well as the weight for each dough ball for a specific size pizza.

Very helpful tool.  If you will be keeping your dough in the fridge, I would not use more than 1/2 tsp of yeast. The longer you keep your dough in the fridge, the small amount of yeast you will use.