GREG’S FREE PIZZA TOOLS · 06

Pizza night planner.

Count your guests. Plan the pizzas, ingredients, and oven batches.

01 Your guests

Adults / bigger appetites

Children / smaller appetites

Adjust appetites

Portions below refer to a 12-inch (30.48 cm) round pizza. 0.75 means three-quarters of that pizza. Use less with substantial sides, or more for hungrier guests.

12-inch pizzas per adult

12-inch pizzas per child

Default portions: ¾ of a 12-inch pizza per adult and ½ per child. These are adjustable planning assumptions.

Extra whole pizzas for leftovers

02 Pizza size

Shape

Dimension units

Pizza diameter

The pizza count scales by area. This assumes a similar crust thickness and topping coverage. For thick pan pizza, adjust appetites and dough amounts to match your recipe.

03 Ingredients

Amounts for ONE 12-inch round pizza, in grams. We scale them to the size you selected.

Prepared dough

Sauce

Cheese

Additional toppings

Pizzas getting additional toppings

All pizzas get the sauce and cheese amounts above. Additional toppings apply only to the chosen share of pizzas, rounded up. Split that topping weight among your chosen ingredients.

These quantities are examples. Enter your recipe’s amounts. “Prepared dough” means finished dough weight; use the dough calculator for flour, water, salt, and yeast.

04 Oven batches

Pizzas baking at once

Bake time per batch

min

Time between batches

min

Include oven recovery, unloading, and loading between batches. Timing starts with the first launch, after preheating and dough preparation. 1.5 minutes = 90 seconds. Durations round to the nearest second.

YOUR PIZZA NIGHT

The plan

PLAN TO MAKE—

Guests—

Oven batches—

Baking window—

Ingredient quantities

Shopping totals include any extra pizzas. Allow for package sizes, trimming, and handling losses separately.

Amounts per pizza

Additional toppings are per topped pizza; cheese and sauce apply to every pizza.

Your oven batches

Elapsed time from the first launch. Preheating is not included.

Serve in waves as pizzas finish. This estimate assumes each batch takes the same time and the oven recovers during your chosen gap.

Plan dough prep and preheating with Bake-Day Timeline

How are the pizza counts calculated?

We multiply your guest counts by their 12-inch pizza portions. We then divide by the size of your chosen pizza relative to a 12-inch round, round up to a whole pizza, and add your extras.

A 16-inch round has about 1.78 times the area of a 12-inch round. The same thickness and topping coverage are assumed, so both the number of pizzas and their ingredient weights adjust. The number of slices you cut does not change the amount of food.

Thick pan pizza, side dishes, and individual appetites affect how far a pizza goes. Use the adjustable inputs to reflect your group.

Does this include all my recipe ingredients?

The list covers prepared dough, sauce, cheese, and a combined amount of additional toppings. It does not break dough into flour and water or include garnish, pan oil, drinks, or side dishes. Replace the example amounts with your recipe’s quantities.

Use Greg’s dough calculator or the sourdough, poolish & biga calculator to work out the dough ingredients. Keep dietary requests in mind when choosing toppings.

Can I keep my plan?

Copy plan keeps your quantities and the full oven-batch list. Print / PDF keeps the quantities and the batch summary shown here. Reloading the page restores the examples. This planner does not send reminders.