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Dough ball weight from pizza diameter

Ball weight is a thickness factor times the pizza’s area. The factor is ounces of dough per square inch, the Lehmann definition. Centimetres are converted to inches first. The style menu is Pete-zza’s published estimates, and the number stays editable.

Quick answer. A 12-inch pizza at 0.10 oz per square inch (New York street) is 321 g of dough, 11.31 oz. Bowl residue is 0%, so that is also the dough to mix. AVPN’s 280 g ball is for a 28–35 cm pizza, which is a different system.

Pizza

Pete-zza’s street range is 0.085–0.10. He wrote that he personally likes 0.10–0.105. This field starts at 0.10.

Ball

321 g per pizza · 11.3 oz

1 pizza · 321 g of balls. Mix 321 g if 0% stays in the bowl.

Open in the pizza calculator with this ball weight.

Chart, 8 to 18 inches

One pizza, no bowl residue, at the factor currently in the form. A 12-inch pizza is 30.48 cm. AVPN’s 2024 regulation uses 200 g balls for 22–24 cm and 280 g for 28–35 cm. That range is not a thickness factor, and this chart does not claim to match it.

Dough per pizza
DiameterWeightOunces
8 in143 g5.03 oz
9 in180 g6.36 oz
10 in223 g7.85 oz
11 in269 g9.5 oz
12 in321 g11.3 oz
13 in376 g13.3 oz
14 in436 g15.4 oz
15 in501 g17.7 oz
16 in570 g20.1 oz
17 in643 g22.7 oz
18 in721 g25.4 oz

Questions

How much dough do I need for a 12-inch pizza?
This page uses a thickness factor: ounces of dough per square inch of the pizza. A 12-inch pizza at 0.10 oz/in², Pete-zza’s stated preference inside his New York street range, is the weight in the quick answer. The chart lists 8-inch through 18-inch pizzas at whatever factor is in the field. The AVPN 2024 regulation is a different system: 200 g balls for 22–24 cm and 280 g for 28–35 cm.
What is a pizza dough thickness factor?
Tom Lehmann’s thickness factor is the dough weight in ounces divided by the area in square inches, π times the radius squared. It is not a centimetre of thickness. Enter centimetres and this page converts them to inches before using the factor.
Which thickness factor should I use?
The menu is Pete-zza’s estimates from pizzamaking.com topic 12243, published 31 October 2010. Where he gave a range, the field starts at an endpoint he published or at 0.10, which is the street factor he said he likes. The range stays on the page. Edit the factor; it is not a standard.
What is bowl residue?
Residue is the percent of the mixed dough left in the bowl, so the balls still weigh what you asked for. Dough to mix is the ball total divided by (1 − residue/100). The default is 0%. The expanded calculator on pizzamaking.com has a residue field; this page does not copy a typical percent because none is cited.
How does this relate to the pizza dough calculator?
The link under the result opens the pizza calculator with this ball weight and this number of pizzas filled in. Hydration and yeast are still chosen there. This page does not pick them.

Last reviewed 1 November 2026.

Sources

Style factors are Pete-zza’s estimates. Where he published a range, the default is an endpoint or the 0.10 he said he likes, and the range is on the page. Bowl residue starts at 0% because no typical loss is cited.