GREG’S PIZZA TOOLBOX · TOOL 02
Pizza & pan-size converter.
A different pan. The right amount of dough.
How is the dough amount calculated?
The multiplier is the new pan’s base area divided by the original pan’s base area. Multiply your original dough weight by that number to find the dough needed for one new pan.
A rectangle uses length × width. A circle uses π × (diameter ÷ 2)². You can convert between either shape.
For example, an 8 × 10-inch pan has 80 square inches of area. A 10 × 14-inch pan has 140. The multiplier is 140 ÷ 80 = 1.75, so 450 g becomes 787.5 g per pan.
Method reference: Tom Lehmann’s dough-ball weight guide in Pizza Today.
Can I scale my entire dough recipe?
Yes. Use the batch multiplier with the dough ingredients needed for ONE original pan. If your original recipe makes several pans, first divide its ingredient quantities by that number.
Keep the same baker’s percentages and fermentation method as your starting recipe. Changing batch size can affect mixing and dough temperature, so check the dough rather than assuming the original timing will fit every batch.
Need ingredient weights from baker’s percentages? Open the pizza dough calculator and enter your new dough weight and recipe percentages.
Which pan measurements should I use?
Measure the inside base where the dough sits, rather than the outside rim. For round pizzas baked directly on a stone or steel, use the intended stretched diameter.
Square pans work as rectangles with equal length and width. Rectangular calculations approximate pans with rounded corners. Deep-dish sidewalls, tapered sides, pan material, and crust shaping can change how much dough you prefer.
The converter estimates a similar thickness from the same dough recipe. It does not calculate the volume of dough or guarantee the same baked height.