About Impasto — where the numbers come from
Impasto is a pizza dough calculator that grew a cookbook around itself. It is free, it runs entirely in your browser, it asks for no account, and it has one rule that everything else follows: numbers are computed, never typed.
One model behind everything
At the center sits a single dough model: 10style presets (each a set of baker’s percentages, an oven, and a ball or pan geometry) and a fermentation engine that weighs the yeast from your real schedule — hours and kitchen temperature — using a temperature-response model of the kind fermentation science calls Q10: roughly, yeast works about twice as fast for every ten degrees warmer.
Every page on the site reads from that same model at build time. The 10 classic pizza recipes scale their toppings linearly with your dough weight; the sauce pages compute how many pizzas a batch covers from the very grams the pizza pages quote; the comparison tables join the style presets directly. None of those numbers is written by hand, so no two pages can disagree.
Why you can trust the figures
Every factual claim in the 10guides — a yeast dose, a hydration threshold, an oven temperature — is pinned to the model by an automated test. If the model and a sentence ever drift apart, the site fails to build until a human resolves the argument. It’s the same discipline a kitchen scale brings to dough, applied to prose.
The fermentation math is deliberately conservative and the recipes follow the traditions they name. Where a style is genuinely contested (Italy has never agreed on the quattro stagioni seating chart), the pages say so instead of pretending certainty.
Honesty notes
The photos:the hero images on the classic pizza pages are AI-generated, composed as one consistent set and checked ingredient-by-ingredient against each recipe’s topping table before they ship. They illustrate the target; your oven produces the genuine article.
Privacy: the site is static — no accounts, no cookies until you opt in. Anonymous analytics load only if you accept the banner, and the calculator works exactly the same either way.
Who makes this:Impasto is built and maintained by one person who got tired of pizza recipes that say “a packet of yeast” regardless of whether the dough has two hours or two days. The site has no sponsors and sells nothing.
Enough about us
The whole point is the dough. Pick a style, set your schedule, and the calculator weighs everything — or start with the guides if you want the theory first.
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.