The pizza dough calculator built for home bakers who take it seriously. Dial in hydration, fermentation timing, yeast amounts and more, with baker's percentages calculated automatically. Works fully offline, in English, Spanish, German, Italian, French and Portuguese.
CALCULATE WITH PRECISION
Enter your number of pizzas, pick a style preset or set custom inputs, and get exact ingredient weights. Adjust hydration from 55% to 85%, set dough ball size, and add wastage for real-world yield. Yeast auto-adjusts based on cold ferment duration and temperature.
EVERY PIZZA STYLE
Neapolitan, Canotto, New York, Detroit, Sicilian, Bar Pizza, Deep Dish, and Same-Day. Each style has its own hydration, salt, and baking defaults.
ADVANCED TECHNIQUES
Preferment support for biga, poolish, and sourdough levain. Bassinage mode for high-hydration doughs. Cold ferment and room temp split timing.…
From the developer’s store description.