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.
Pan style
Use about
240g
of dough for this pan
area 706.9 cm²
Neapolitan round: 30.0cm diameter → 0.34 g/cm²
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.