Calculator
Focaccia and pan pizza dough calculator
Dough weight is the pan’s area times the thickness of the raw dough times a density. Unrisen wheat dough is about 1 gram per millilitre. Thickness here is the dough spread in the pan before the final rise, not the baked height.
Quick answer. The default 33 × 23 cm pan at 1 cm and 1 g/cm³ is 759 g of dough: 409 g flour, 319 g water, 9 g salt, 20 g oil, and 1.64 g instant yeast.
Dough
759 g dough for 33 × 23 cm, 1 cm thick
Area 759 cm² × 1 cm × 1 g/cm³. Unrisen dough is taken as the density you set, 1 g/cm³ unless you change it.
True hydration 78%.
| Ingredient | Weight |
|---|---|
| Flour | 409 g |
| Water | 319 g |
| Salt | 9 g |
| Oil | 20 g |
| Instant yeast | 1.64 g |
| Ingredient | Baker’s % | Weight |
|---|---|---|
| Flour | 100% | 409 g |
| Water | 78% | 319 g |
| Salt | 2.2% | 9 g |
| Oil | 5% | 20 g |
| Instant yeast | 0.4% | 1.64 g |
True hydration is total water divided by total flour, including what is already in the starter.
Pan sizes at 1 cm
A 13 × 9 inch pan is 33.02 × 22.86 cm. The form’s default 33 × 23 cm rectangle is the rounded version of that pan. The table uses the exact inch conversion, still at 1 cm thick and 1 g/cm³, with this page’s default formula: 78% water, 2.2% salt, 5% oil, and 0.4% instant yeast. Those percentages are starting points on this site. A pan’s inside measure is often smaller than the name printed on the box.
| Pan | Dough | Flour | Water |
|---|---|---|---|
| 9×13 in | 755 g | 407 g | 317 g |
| Half sheet, 18×13 in | 1,510 g | 813 g | 634 g |
| 9 in square | 523 g | 282 g | 220 g |
| 10 in round | 507 g | 273 g | 213 g |
| 12 in round | 730 g | 393 g | 307 g |
The formula under the weight uses the same baker’s percentages as the bread calculator. Oil in the dough and oil on the dough are different. The percentage is only the oil mixed in. Detroit and thick pan pizza want a higher thickness than 1 cm, and the pan is oiled on its own.
Questions
- How much focaccia dough do I need for a 9×13 pan?
- The pan-size table uses a nominal 9×13 inch rectangle (13 × 9 inches) at this page’s 1 cm thickness and 1 g per cubic centimetre. The gram weight is calculated, not taken from a survey. Measure the inside of your pan if it is smaller than the name, and change the length and width.
- How thick should focaccia dough be before it rises?
- The thickness field is the raw dough in the pan, before it rises. The focaccia buttons on this page are 0.6 cm, 1 cm, and 1.6 cm. Those are choices in this calculator, not a published standard for every pan.
- What hydration is this focaccia calculator’s default?
- The default formula is 78% water, 2.2% salt, 5% oil mixed into the dough, and 0.4% instant yeast. Those are this site’s starting points. Oil you pour over the dough or into the pan is not part of the 5%.
- How much dough is a half sheet pan of focaccia?
- A nominal half sheet on this page is 18 × 13 inches, at the same 1 cm and 1 g/cm³ as the other rows in the table. A real half sheet’s inside measure is often a little smaller. If you measure it, use those centimetres or inches instead of the name.
- Can I calculate round pan pizza dough?
- Yes. Choose round and enter the diameter. The table includes a 10-inch round and a 12-inch round at 1 cm thick. A thicker pan pizza wants a higher thickness. Oil in the pan is separate from oil in the dough.
Last reviewed 1 November 2026.
Sources
- Pan weight here is area × thickness × density. One inch is 2.54 cm. The 1 cm thickness, 1 g/cm³ density, and 78% water formula are this page’s focaccia starting points, not a published standard for every pan.