How much dough for a 12-inch pizza?

Those figures aren't a guess — they come straight from the density each style uses. "12 inches" describes the pan, not the pizza; what actually sets the weight is how thick you want the finished crust, and that changes with style.

The number behind the number

Dough weight scales with the area of the base, not its diameter. A 12-inch round is about 113 square inches. Doughborough carries a density figure — grams of dough per square inch — for each style:

• Neapolitan (thin, puffy rim): ~2.39 g/in² → about 270 g
• New York (medium, foldable): ~2.7 g/in² → about 305 g
• Thick / pan style: higher again, and measured by pan volume rather than area

This is why scaling a recipe by eye goes wrong. Double the diameter and you don't double the dough — you roughly quadruple it, because area grows with the square of the radius. A 16-inch pizza needs nearly twice the dough of a 12-inch, not "a bit more."

Just tell me what to weigh

Pick your style and size in the calculator and it does the area maths for you, then splits the total into equal balls and gives you the flour, water, salt and yeast to hit it — no density arithmetic required.

Doughborough guides · updated 2026 · as long as the answer needs, no longer