Pizza Comparison Calculator
One 18-inch pizza beats two 12-inch ones by 12 percent, on less dough and usually less money.
The formula
area = pi r^2 ; dough = area * thickness factor
One big pizza beats two small ones
Area goes as the square of the diameter, and people compare diameters. An 18-inch pizza has 254 square inches against 226 for two 12-inch ones — more pizza, from less dough round the edge, usually for less money. The 12 % advantage is invisible if you compare 18 against 24 and conclude the two smaller ones must win.
The thickness factor
Pizzerias size dough balls by ounces of dough per square inch of pizza. New York style runs about 0.085, thicker pan pizzas up to 0.13, and cracker-thin bases down to 0.06. Working in that factor rather than in "a 250 g ball for a 12-inch" is what lets a recipe scale to any size without going wrong at the extremes.
Crust is a bigger share than it looks
An inch of crust round a 10-inch pizza is 36 % of its area; round an 18-inch pizza it is 21 %. Larger pizzas are more topping and less edge, which is a second, quieter reason they are better value.
Recipes are starting points
Ovens run hot or cold by 20 degrees, flour absorbs water differently by season and brand, and the same joint of meat cooks at a different rate depending on its shape rather than its weight. Everything here is a planning figure that gets you close enough to start, and the thermometer, the scales and your own notes from last time are what finish the job.