Sicilian pizza dough calculator
Sfincione style: a thick, spongy square with a soft, olive-oil-rich crumb. The Sicilian preset runs 70% hydration with 3% olive oil and sizes the dough to whatever pan you own.
Pick your pan dimensions, set the rise, and the calculator weighs the dough and writes the schedule — proof in the pan, dimple, top, and bake.
Che pizza?
Thick, spongy square — sfincione style, generous with the oil.
Quanta pizza?
La lievitazione
Ecco l’impasto!
Just a pinch — time does the work, not the yeast. Forno at 230 °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 (33×33 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.