Impasto!

Mamma mia, let’s make dough

Pizza dough calculator

Pick a style, say when you want to eat, and Impasto weighs the flour, water, salt and yeast to the gram — with the yeast set from your kitchen’s temperature and the rise timed to the hour. 10 styles, from Neapolitan to Detroit.

Which pizza?

Soft, leopard-spotted cornicione. Flour, water, salt, yeast — nothing else.

How much pizza?

4 beautiful pizzas
260 g

The rise

The yeast
8 h
21 °C

Here’s the dough!

8 h total
260 g per ball
1040 g of pure happiness
Flour630 g
Water391 g
Salt18 g
Yeast1.4 g

Just a pinch — time does the work, not the yeast. Forno at 450 °C — hotter is better!. Curious? Read the yeast guide.

The game plan

How it’s done

  1. Dissolve the yeast in the water.
  2. Add the flour, mix until no dry spots remain. Rest 20 minutes (autolyse).
  3. Add the salt and knead until smooth and elastic, 8–10 minutes.
  4. Bulk ferment, then divide into 4 × 260 g balls. Cover in a lightly oiled box.
  5. When the balls have relaxed and roughly doubled, stretch by hand, keeping air in the rim, top and bake.

My recipes

Nothing here yet — save your first masterpiece.

The clock is a suggestion. The dough is the boss. In bocca al lupo!