PizzaFAQ Pizza at home, by the numbers
Straight answers with the numbers that matter: temperatures, times and amounts for dough, sauce and pizza ovens. Start with your dough.
See all questionsDough calculator
- Flour
- 596g
- Water
- 387g
- Salt
- 15g
- Dry yeast
- 1.8g
Salt and yeast are starting points: change them to match your recipe. Fresh yeast is three times the weight of dry yeast (21 g fresh for 7 g dry).
500°C
That is how hot a pizza oven gets (950 °F). A kamado grill tops out around 400 °C, so the same pizza takes 3 to 5 minutes instead of 60 seconds.
Can you bake a pizza in a kamado grill?Numbers from our answers
Every number comes from one of our answers. Open it to see where it comes from.
- 2daysHow long pizza dough keeps in the fridge, wrapped airtight.Can pizza dough go bad? →
- 7daysHow long fresh pizza sauce keeps in the fridge, cooled and covered.How long can I store pizza sauce in the fridge? →
- 60secTo bake a pizza in a pizza oven at about 500 °C. A kamado needs 3 to 5 minutes.Can you bake a pizza in a kamado grill? →
- 10–12Slices you get from a large 16-inch pizza.How many slices are in a large pizza? →
- 25°CThe temperature at which pizza dough rises best (77 °F). Cooler works, but takes longer.Why is my pizza dough not rising? →
- 21gFresh yeast to replace 7 g of dry or instant yeast in a recipe.What types of yeast can I use for pizza dough? →
Pick a topic
23 questions in five topics, from the dough to the slice on your plate.
