How much dough do I need for a pan?
The answer depends on the pan area or volume and the style you want. Thin round pizza needs less dough per square centimeter than focaccia, Detroit pizza, or a loaf tin.
Pan size.
Pick a style and its dimensions. We work out how much dough to weigh out, from the pan area or volume, so the crust lands at the right thickness.
Measurement system
Pan style
Use about
240g
of dough for this pan
area 706.9 cm²
Neapolitan round: 30 cm diameter
A starting weight from the pan area or volume. Nudge it to taste: thicker crust wants more, cracker-thin wants less.
Got the weight? Build the formula in the dough calculator.
Useful guides.
Common questions.
Does this work for round and rectangular pans?
Yes. The calculator supports round pizza, rectangular pans, sheet pans, focaccia trays, loaf tins, and round bread tins.
Why do loaf tins use volume instead of area?
Loaf tins need enough dough to fill a three-dimensional shape. For flat pizza and focaccia pans, area is usually the better sizing signal.
Should I treat the result as exact?
Treat it as a strong starting point. Flour strength, proof level, desired crust thickness, and pan shape can make a few grams of difference.