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 focaccia.
Which pizza?
Soft, leopard-spotted cornicione. Flour, water, salt, yeast — nothing else.
How much pizza?
The rise
Here’s the dough!
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
- 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.
My recipes
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.