Pizza dough guides
The calculator weighs everything for you — these guides explain why the numbers are what they are. Short, practical, and matched to the same math the calculator runs.
Pizza yeast guide
How much yeast does pizza dough need? Instant, active dry, fresh and sourdough conversions, the time-and-temperature rule, and cold fermentation.
Hydration guide
What pizza dough hydration means, why it ranges from 56% thin crust to 80% focaccia, baker's percentages explained, and how to handle wet dough.
Cold ferment guide
How to cold ferment pizza dough in the fridge: why flavor improves, how much yeast for 24, 48 or 72 hours, fridge temperatures, and when dough is overproofed.
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.