Pan Pizza Dough Calculator
Use this pan pizza dough calculator for thick, airy Sicilian, Detroit, and focaccia-style pizzas baked in an oiled pan. Set your dough weight (or balls) and a high hydration, and get exact grams of flour, water, salt, yeast and oil for a light, open crumb with a crisp, fried bottom.
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Calculate your pan pizza dough
Enter values above and press Calculate to see your result.
Formula used
Pan pizza uses baker's percentages with a higher hydration and more oil than thin-crust styles:
Flour = Total dough ÷ (1 + water% + salt% + yeast% + oil%)
The high water content (70%+) creates large, irregular air pockets, while oil in the dough and a generously oiled pan give the crisp, almost fried bottom that defines Detroit and Sicilian pies. For a sizing rule, a pan needs roughly 0.4–0.5 g of dough per square centimetre of pan area.
Worked examples
Quarter-sheet Detroit. 1 × 600 g at 70% ≈ 344 g flour, 241 g water, 7 g salt, 1.7 g yeast, 10 g oil.
Two pans. 2 × 550 g scales the same percentages to about 630 g of flour.
Thick Sicilian. Increase the dough weight per pan for a taller, breadier crust.
How to use this calculator
- Decide how many pans and the dough weight per pan (≈ 0.4–0.5 g per cm² of pan).
- Set hydration to 70–75% for an open crumb.
- Keep oil around 3% in the dough; oil the pan separately and generously.
- Press Calculate for the gram weights.
- Mix, rest, stretch into the oiled pan, proof until puffy, then bake hot.
Dough weight by pan size (at ~0.45 g/cm²)
| Pan | Approx. area | Suggested dough |
|---|---|---|
| Detroit 8×10 in | 516 cm² | ~230 g |
| Quarter sheet 10×14 in | 903 cm² | ~400–600 g |
| Half sheet 13×18 in | 1510 cm² | ~680–760 g |
| Round 12 in | 730 cm² | ~330 g |
More dough per area = thicker crust. Adjust to your preference.
Who should use this calculator
Anyone baking thick pan pizzas — Detroit, Sicilian, Grandma, or focaccia-style — in a metal pan. It is also great for high-hydration beginners because the dough is shaped in the pan rather than stretched by hand.
What each input means
- Dough weight per pan controls thickness; match it to your pan area.
- Hydration of 70%+ creates the signature airy crumb.
- Oil in the dough adds tenderness; oil in the pan creates the crisp base.
Common mistakes to avoid
- Dry pan. Pan pizza needs a real coating of oil to fry the bottom — don't skimp.
- Under-proofing. Let the dough relax and puff in the pan before baking.
- Fear of wet dough. High hydration looks sticky but bakes into a light crumb; resist adding flour.
Limitations of this calculator
This gives ingredient weights; pan area, proofing time and oven temperature determine the final result. Flour absorption varies, so adjust water if the dough is unmanageable. The 0.45 g/cm² guide is a starting point for medium thickness.
Frequently asked questions
How much dough do I need for my pan?
About 0.4–0.5 g of dough per square centimetre of pan area for a medium-thick crust. Use the table above and enter your target weight.
What hydration is best for pan pizza?
70–75%. The high water content produces the open, airy crumb that pan pizzas are known for.
Why oil the pan so heavily?
The oil fries the bottom of the dough as it bakes, creating the crisp, golden base that defines Detroit and Sicilian styles.
Is Detroit pizza dough the same as Sicilian?
They are close cousins — both thick, oiled-pan pizzas. Detroit is typically baked in a steel pan with cheese to the edges; Sicilian is often a touch breadier.
Can I cold-ferment pan dough?
Yes. A cold ferment improves flavour. Bring the dough to room temperature and let it proof in the oiled pan before baking.