Detroit-style pizza dough calculator
Deep steel pan, cheese pushed right to the edges, crispy frico walls. The Detroit preset sizes a 70% hydration dough to your pan so the crumb stays light under all that brick cheese.
Enter your pan size and fermentation plan; the calculator handles the weights and the timing, down to when the dough should hit the pan.
Che pizza?
Buttery steel-pan square with crispy frico cheese edges.
Quanta pizza?
La lievitazione
Ecco l’impasto!
Just a pinch — time does the work, not the yeast. Forno at 250 °C — hotter is better!.
La tabella di marcia
Come si fa
- Dissolve the yeast in the water.
- Add the flour and sugar, mix until no dry spots remain. Rest 20 minutes (autolyse).
- Add the salt, then the oil in two additions, and knead until smooth and elastic, 8–10 minutes.
- Bulk ferment, then divide and stretch into oiled pans (35×25 cm). Let it relax and fill the corners in stages.
- Dimple with oiled fingers, top, and bake until deeply golden.
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.