Pizza dough, calculated.
Pick a style, say when you want to eat, and Impasto weighs the flour, water, salt and yeast — with the rise timed to your kitchen. Then explore the pizzas, recipes and guides built on the very same dough.
Free · no sign-up · weighed to the gram
How Impasto works
- 1
Pick your style
Neapolitan to Detroit, sized by the dough ball or to your pan — whatever you're baking.
- 2
Say when you'll eat
Set the rise time and your kitchen's temperature; Impasto doses the yeast to land on schedule.
- 3
Bake to the gram
Flour, water, salt and yeast weighed out, with a step-by-step timeline from mix to oven.
See your dough before you make it
Every batch weighed to the gram, with the yeast set from your kitchen’s warmth. Here’s a Neapolitan batch straight from the calculator — change the style, size or timing and the numbers follow.
Open the pizza dough calculator- Flour
- 630 g
- Water
- 391 g
- Salt
- 18 g
- Yeast
- 1.4 g
Pizza dough calculator
10 styles from Neapolitan to Detroit — flour, water, salt and yeast weighed to the gram and timed to your kitchen.
Classic pizzas
The classics with their toppings in grams, scaled to the ball you actually stretch.
Made with the dough
Garlic knots, calzone, breadsticks — the other things the same dough becomes.
Dough tools
Converters and planners: yeast types, cups to grams, cold proofs and party batches.
Guides
The why behind the dough — hydration, kneading, cold ferment, preferments and more.
Handy tools
All tools →- Yeast converterFresh, active dry, instant or sourdough — swapped gram for gram.
- Cold-proof plannerSet the fridge hours; get the yeast dose that lands ready on time.
- Cups → gramsCups to grams for flour, water and sugar — weighed, not guessed.
- Party plannerPick the pizzas and a headcount; get dough batches and one shopping list.
- Sourdough calculatorStarter dosed from your schedule, with flour and water rebalanced.
- Baker's % calculatorGrams to baker's percent and back, with a benchmark for every style.
Questions, answered
Is Impasto free?
Completely — no sign-up, no app, no paywall. Pick a style, get the grams, go bake.
How does it work out the yeast?
From your rise time and your kitchen's temperature: a warmer room or a longer ferment needs less yeast, and Impasto does the math for fresh, active dry, instant or a sourdough starter.
Can I size dough for a pan instead of dough balls?
Yes. Round styles size by the ball; pan styles like Roman, Sicilian and Detroit size by grams per square centimetre, so any tray works.
Which pizza styles does it cover?
10 of them, from a soft Neapolitan to a deep-pan Detroit — plus Roman teglia, New York, Sicilian, focaccia, pinsa and more.
Do I need a kitchen scale?
It helps — everything is weighed to the gram for consistency. No scale yet? The cups-to-grams converter will get you close.
How far ahead should I make the dough?
Anywhere from a few hours to a multi-day cold ferment. Tell Impasto when you want to eat and it writes the schedule — mix, rest, ball and bake.
The clock is a suggestion. The dough is the boss. In bocca al lupo!