The sauces
The calculator weighs the dough, the recipe pages weigh the toppings — these pages weigh what the toppings are made of. Every sauce below is batched in grams, and its per-pizza dose comes from the same registry the classic pizzas use, so the numbers always agree.
Raw tomato sauce · for the margherita, marinara, diavola, prosciutto e funghi
The no-cook Neapolitan pizza sauce: canned tomatoes crushed by hand with salt, weighed per batch and per pizza — the sauce on the margherita and marinara.
New York pizza sauce · for the pepperoni
New York pizza sauce the slice-shop way: crushed tomatoes seasoned with olive oil, oregano and garlic powder, no cooking — weighed per batch and per pie.
Chili oil · for the diavola
Olio piccante for pizza: olive oil warmed with dried chili flakes, ready in ten minutes and weighed per batch — the finishing drizzle on the diavola.
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.