Is the pizza dough flavor part of the flour?

No. King Arthur lists 1 tablespoon plus 1 teaspoon (8 g) of Pizza Dough Flavor as optional. It is not flour, and it is not in the baker’s percentages or the dough weight here.

Why is the yeast 6 g?

The recipe prints 2 teaspoons of instant yeast and no grams. King Arthur’s ingredient chart lists 2 teaspoons of instant yeast as 6 g. This page shows that 6 g and labels it as a conversion.

One half-sheet pan, 18 by 13 inches, lightly oiled. The calculator scales by the number of those pizzas. It does not invent a thickness factor and then back into a dough weight.

How thick is the dough?

King Arthur does not print a thickness. If you use all 397 g of water and the converted 6 g of yeast, the dough is 955 g. On an 18 by 13 inch pan at 1 g/cm³, that is 0.63 cm. That figure is this site’s arithmetic, not a published thickness.

Calculator

Sicilian pizza dough for a half-sheet pan

This scales King Arthur’s Sicilian-style pizza, updated 21 September 2024. The dough weight is the printed recipe, not a thickness plugged into a pan formula. Detroit pans and focaccia are different doughs.

Quick answer. One half-sheet pizza, if you use all the water: 540 g high-gluten flour, 397 g water, and 12 g salt. The yeast is 2 teaspoons, converted to 6 g. The directions say you may not need all of the water.

Weights

1 half-sheet pizza. Water is the printed full amount. The directions say you may not need all of it. Optional Pizza Dough Flavor is not in this table.

Scaled printed grams, if you use all the water. Percent is ingredient ÷ flour.
Ingredient	Baker’s %	Weight
High-gluten flour	100%	540 g
Water, printed full amount	73.5%	397 g
Table salt	2.22%	12 g
Instant yeast (converted)	1.11%	6 g

2 tsp instant yeast, converted at 3 g per teaspoon.

The printed formula

Baker’s percent is the ingredient grams divided by 540 g of high-gluten flour. If you use every gram they list, water is 397 ÷ 540, which is 73.5%. Salt is 12 ÷ 540. The recipe prints 2 teaspoons of instant yeast and no grams. Their chart lists 2 teaspoons as 6 g, so the yeast line is 6 g, 1.11% of the flour, and it is labeled as a conversion.

The directions say to use just enough water to make a very soft, smooth dough, and that you may not need all of the water. 397 g is the printed full amount. The calculator multiplies that amount. It does not guess how much you will leave in the measuring cup.

Pizza Dough Flavor is optional: 1 tablespoon plus 1 teaspoon, 8 g. It is not flour and it is not in the percentages.

Pan, rise, and a thickness this site calculated

The pan is a half sheet, 18 by 13 inches, lightly oiled. Cover the dough and let it rise for 1 hour, or refrigerate it for up to 24 hours. Stretch it, let it relax 10–15 minutes, and repeat until it fills the pan. Let it rise in the pan 1–2 hours, until puffy. Parbake it untopped at 450°F for 10–12 minutes, then add toppings and bake 15–20 minutes. One pizza is about 12–16 pieces.

King Arthur does not print a dough thickness. The pan’s area is 1,509.7 cm². If you use all the water and the converted yeast, the dough is 955 g. At 1 g/cm³ that is 0.63 cm thick. That is this site’s arithmetic. The Detroit calculator and the focaccia calculator start from a thickness you choose and a different formula. This page does not.

Toppings are separate from the dough. The recipe prints 14 g olive oil, 227 g onion, 227 g tomato sauce, an optional 3 anchovies, and 340 g mozzarella, with cheese under the sauce. Those weights are not in the calculator.

Questions

Do I have to use all 397 g of water?: The ingredient list prints 397 g. The directions say to use just enough water to make a very soft, smooth dough, and that you may not need all of it. The calculator scales that printed 397 g and keeps the sentence.
Is the pizza dough flavor part of the flour?: No. King Arthur lists 1 tablespoon plus 1 teaspoon (8 g) of Pizza Dough Flavor as optional. It is not flour, and it is not in the baker’s percentages or the dough weight here.
Why is the yeast 6 g?: The recipe prints 2 teaspoons of instant yeast and no grams. King Arthur’s ingredient chart lists 2 teaspoons of instant yeast as 6 g. This page shows that 6 g and labels it as a conversion.
What pan is this?: One half-sheet pan, 18 by 13 inches, lightly oiled. The calculator scales by the number of those pizzas. It does not invent a thickness factor and then back into a dough weight.
How thick is the dough?: King Arthur does not print a thickness. If you use all 397 g of water and the converted 6 g of yeast, the dough is 955 g. On an 18 by 13 inch pan at 1 g/cm³, that is 0.63 cm. That figure is this site’s arithmetic, not a published thickness.

Last reviewed 1 November 2026.

Sources

Flour, the printed water, salt, the 2 teaspoons of yeast, the optional flavor, the half-sheet pan, the rise, the bake, and the topping weights are from King Arthur’s Sicilian-style pizza. The yeast grams and the centimetre thickness are this site’s arithmetic on those printed figures.