Why 500g Flour for Pizza Dough?
500g flour is the standard professional pizza dough base because:
- Perfect batch size: Makes 2-3 personal/medium pizzas or 1 large pizza
- Easy ratios: Pairs with 325ml water (65% hydration) or 350ml water (70% hydration)
- Standard recipe: Most Italian/Neapolitan recipes start with 500g "tipo 00" flour
- Baker's percentage: Flour is always 100%, so 500g makes math easy
Pizza Styles Using 500g Flour
500g tipo 00 flour, 65% hydration, 12-hour ferment, 900°F oven
500g bread flour, 62% hydration, 24-hour cold ferment, 550°F
500g all-purpose flour, 60% hydration, makes 3-4 thin 12-inch
Flour Weight to Volume Conversion
| Grams | Cups (AP Flour) | Makes |
|---|---|---|
| 250g | 2 cups | One 12-inch pizza |
| 375g | 3 cups | One 14-inch or two 10-inch |
| 500g ✓ | 4 cups | Two 12-inch or one 16-inch |
| 750g | 6 cups | Three 12-inch or two 14-inch |
| 1000g | 8 cups | Four 12-inch or two 16-inch |
⚖️ Pro Tip: For pizza dough, always weigh flour. Cup measurements vary by 15-25g per cup depending on how compacted. This affects hydration ratio and dough texture significantly.
Classic 500g Pizza Dough Recipe Ratios
Neapolitan Style (65% Hydration)
- 500g tipo 00 flour (or bread flour as substitute)
- 325ml water (325g) - 65% of flour weight
- 10-15g salt (2-3% of flour weight) - 2 tsp
- 3-5g instant yeast (0.6-1%) - ¾-1 tsp
- 15ml olive oil (optional) - 1 tbsp
- Ferment: 8-24 hours room temp or cold ferment
New York Style (62% Hydration)
- 500g bread flour (high protein 12-13%)
- 310ml water (310g) - 62% of flour weight
- 12g salt (2.4%) - 2 tsp
- 5g instant yeast (1%) - 1 tsp
- 15ml olive oil - 1 tbsp
- Ferment: 24-72 hour cold ferment (fridge)
Thin Crust (60% Hydration)
- 500g all-purpose flour
- 300ml water (300g) - 60% of flour weight
- 10g salt (2%) - 2 tsp
- 7g instant yeast (1.4%) - 1½ tsp
- 30ml olive oil (6%) - 2 tbsp (more tender)
- Ferment: 2 hours room temp or overnight fridge
Flour Types for Pizza Dough
Tipo 00 Flour (Italian "Double Zero")
- Grind: Super-fine texture, almost like powder
- Protein: 11-12.5% (varies by brand)
- Best for: Neapolitan pizza baked at 800-900°F (430-480°C)
- Result: Very soft, chewy, slightly crispy bottom with leopard spotting
- Brands: Caputo Pizzeria (blue bag), Caputo Chef's (red bag)
Bread Flour
- Protein: 12-14% (King Arthur: 12.7%, Bob's Red Mill: 13%)
- Best for: New York style, thick crust, home ovens (500-550°F)
- Result: Chewy, sturdy crust that supports heavy toppings
- Why it works: Higher protein = more gluten = better structure at lower temps
All-Purpose Flour
- Protein: 10-11.5% (varies by brand)
- Best for: Thin crust, quick pizzas, casual home baking
- Result: Tender, less chewy, crisps up nicely
- When to use: Good all-around choice if no specialty flour available
Hydration Percentage Explained
Hydration = (Water Weight ÷ Flour Weight) × 100
For 500g flour:
- 60% hydration: 300ml water = Stiff, easy to handle, thin crispy crust
- 62% hydration: 310ml water = NY style standard, sturdy and chewy
- 65% hydration: 325ml water = Neapolitan standard, soft and airy
- 70% hydration: 350ml water = Very wet, sticky, requires experience, super airy holes
- 75%+ hydration: 375ml+ water = Extremely difficult to handle, focaccia territory
💡 Beginner Tip: Start with 60-62% hydration (300-310ml water per 500g flour). As you gain experience, increase to 65-70% for airier, more open crumb.
Dividing 500g Dough by Pizza Size
| Pizza Size | Dough Ball Weight | How Many from 500g |
|---|---|---|
| 10-inch personal | 150-180g | ~3 pizzas |
| 12-inch medium ✓ | 220-250g | ~2 pizzas |
| 14-inch large | 280-320g | 1.5 pizzas (make 750g batch) |
| 16-inch extra large | 400-450g | ~1 pizza |
| 18-inch party size | 500-550g | ~1 pizza (make 1000g batch) |
Frequently Asked Questions
Can I use bread flour instead of tipo 00 flour for Neapolitan pizza?
Yes! Bread flour is an excellent substitute. Use same weight (500g) and same hydration (65% = 325ml water). The texture will be slightly chewier vs tipo 00's softness, but still delicious. Tipo 00 is ideal for 900°F+ wood-fired ovens; bread flour works better in home ovens (500-550°F).
Why does my pizza dough feel too sticky or too dry?
This is why weighing flour matters! Too sticky: You measured 4 cups loosely (only 440g flour) but added full water amount = too high hydration. Too dry: You packed cups tightly (550g flour) = too low hydration. Solution: weigh 500g exactly.
Do I need to use a stand mixer for 500g pizza dough?
No, but it helps. By hand: Mix ingredients, knead 8-10 minutes until smooth and elastic (windowpane test). Stand mixer: Mix on low 2 min to combine, medium speed 5-6 min until smooth. Both work equally well - hand kneading just requires more effort.
How long should I ferment 500g pizza dough?
Depends on yeast amount and temperature. Quick (2-4 hours): Use 1% yeast (5g), room temp. Overnight (12-24 hours): Use 0.5% yeast (2.5g), room temp or fridge. Long ferment (48-72 hours): Use 0.2% yeast (1g), fridge only. Longer = more flavor development.
Can I freeze pizza dough made with 500g flour?
Absolutely! After first rise, divide into portions (250g each for two 12-inch), shape into balls, coat lightly with olive oil, wrap tightly in plastic wrap, freeze up to 3 months. To use: thaw in fridge 24 hours, bring to room temp 1-2 hours before stretching.