Che pizza?
Soft, leopard-spotted cornicione. Flour, water, salt, yeast — nothing else.
Quanta pizza?
4 beautiful pizzas
260 g
La lievitazione
Il lievito
8 h
21 °C
Ecco l’impasto!
8 h total
260 g per ball
1040 g of pure happiness
Farina630 g
Acqua391 g
Sale18 g
Lievito1.4 g
Just a pinch — time does the work, not the yeast. Forno at 450 °C — hotter is better!.
La tabella di marcia
Come si fa
- Dissolve the yeast in the water.
- Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
- Add the salt and knead until smooth and elastic, 8–10 minutes.
- Bulk ferment, then divide into 4 × 260 g balls. Cover in a lightly oiled box.
- When the balls have relaxed and roughly doubled, stretch by hand, keeping air in the rim, top and bake.
Le mie ricette
Nothing here yet — save your first masterpiece.
The clock is a suggestion. The dough is the boss. In bocca al lupo!
Impasto is a free pizza dough calculator for Neapolitan, New York, Roman, Sicilian, Detroit, thin crust and focaccia doughs — flour, water, salt and yeast weighed in baker's percentages, with the fermentation schedule written for you.